Peanut honeycomb banana cake recipe
This recipe from the Great British Bake Off star won't last long once it's on the table. It's a twist on banana bread with peanut butter icing and homemade honeycomb.
Ingredients
- 1 tbsp butter, for greasing
- 200 g caster sugar
- 5 tbsp golden syrup (about 100g/3.5oz)
- 75 g roasted peanuts, roughly chopped
- 2 tsp bicarbonate of soda
- 1 tbsp butter, for greasing
- 7.1 oz caster sugar
- 5 tbsp golden syrup (about 100g/3.5oz)
- 2.6 oz roasted peanuts, roughly chopped
- 2 tsp bicarbonate of soda
- 1 tbsp butter, for greasing
- 7.1 oz caster sugar
- 5 tbsp golden syrup (about 100g/3.5oz)
- 2.6 oz roasted peanuts, roughly chopped
- 2 tsp bicarbonate of soda
- 100 g unsalted butter, plus extra for greasing
- 175 g soft brown sugar
- 2 medium eggs
- 2 ripe bananas, mashed (about 200g/7oz mashed banana)
- 225 g self-raising flour, sifted
- 1 tsp baking powder
- 3.5 oz unsalted butter, plus extra for greasing
- 6.2 oz soft brown sugar
- 2 medium eggs
- 2 ripe bananas, mashed (about 200g/7oz mashed banana)
- 7.9 oz self-raising flour, sifted
- 1 tsp baking powder
- 3.5 oz unsalted butter, plus extra for greasing
- 6.2 oz soft brown sugar
- 2 medium eggs
- 2 ripe bananas, mashed (about 200g/7oz mashed banana)
- 7.9 oz self-raising flour, sifted
- 1 tsp baking powder
- 60 g unsalted butter
- 60 g smooth peanut butter
- 120 g icing sugar, sifted
- 2 tbsp whole milk
- 100 g peanut honeycomb, crushed
- 2.1 oz unsalted butter
- 2.1 oz smooth peanut butter
- 4.2 oz icing sugar, sifted
- 2 tbsp whole milk
- 3.5 oz peanut honeycomb, crushed
- 2.1 oz unsalted butter
- 2.1 oz smooth peanut butter
- 4.2 oz icing sugar, sifted
- 2 tbsp whole milk
- 3.5 oz peanut honeycomb, crushed
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 50 mins
- Serves: 10
Step-by-step
- Firstly, make the honeycomb, which needs to be done a few hours in advance. Lightly grease a large baking tray, preferably one with an edge to catch the candy as it starts to travel. Line with baking paper.
- Put the sugar and golden syrup into a medium pan on medium heat; allow it to cook gently. Have a cup of water handy with a pastry brush in it. Occasionally, brush down the inner edge of the pan just above the sugar to wash away any sugar crystals and help stop the mixture crystallizing. Once the sugar has melted, turn the heat up just a little and leave the mixture to bubble away (DO NOT STIR or it will crystalise), until the whole thing turns a rich amber colour (145–150°C/290-300°F on a sugar thermometer).
- As soon as it reaches this stage, add the peanuts and stir through. Now add the bicarbonate of soda and stir it in throughly but without popping all the bubbles (be aware that the mixture will bubble and rise up very quickly). Pour the molten sugar into the prepared tray. It will spread of its own accord. Set aside and let it cool completely. This can take a few hours.
- Preheat the oven to 180°C/360°F/gas mark 4. Grease the base and sides of a 20cm/8 inch round loose-bottomed cake tin. Line it with baking paper.
- Cream the butter and sugar until light and fluffy.
- Beat the eggs in a bowl and mix in the mashed banana. Add to the butter and sugar and mix to combine well.
- Add the flour and baking powder and fold in until you have a smooth cake batter (as smooth as it can be with lumps of banana in it). Pour the mixture into the tin and level the surface.
- Bake for 45–50 minutes.
- Take the cake out of the oven and leave to cool in the tin for 15 minutes, then remove from the tin and leave to cool completely on a wire rack.
- For the icing, mix the butter and peanut butter until combined into a smooth paste. Add the icing sugar and milk and whisk until light and fluffy.
- Once the cake is completely cooled, smother it with the peanut butter icing. Take 100g (3.5oz) of the honeycomb, break it up roughly, and use it to decorate the top.
This recipe is from Nadiya’s Family Favourites by Nadiya Hussain, published by Michael Joseph, £20.
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