Apricot and white chocolate banana layer cake.
Bananas. I hate Bananas! But put them in a cake? I love them! I’m devouring a slice of this gorgeous cake as I type this post and boy am I in a good mood!
I must say that the dried apricots are the star of this cake. You never realize how amazingly the slightly tart apricots complement the banana flavour! Add a few white chocolate chips and Voila! You have a masterpiece ❤
I didn’t dress up this cake so much and stuck to rustic cake decoration. But none the less, it looked as beautiful as ever (too much romance in a food blog post? Who am I kidding! Food is love! Food is life!)
Lets get to the recipe, kindly check the notes at the bottom of the recipe for important points in case of substitutions or small changes and conversions.
For the cake:
4 very ripe medium-small bananas mashed
40 ml molasses (I used blackstrap molasses)
1 tbsp vanilla extract
5-6 tbsp brown sugar (or castor sugar)
150 g soft unsalted butter
2 large eggs
200 g plain flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
50-60 g chopped dried apricots
a handful of white chocolate chips
to sprinkle on top of the cakes: 2 tbsp brown sugar + 2 tbsp dried desiccated coconut (OPTIONAL)
200 g cream cheese
150 g icing sugar
1/4 tsp salt
- Grease and line three 6 inch deep round baking tins and preheat your oven to 175ºC.
- In a bowl, take your very ripe bananas and mash them up till they’re almost smooth, small lumps are okay. You can also blend them up in a food processor if you want it to be super smooth (I’m too lazy to wash big appliances :P)
- In a bowl add the soft butter, molasses, sugar and vanilla and blend using a whisk until incorporated.
- Add the eggs one by one, whisking after each addition. Then add the mashed bananas and blend well.
- Sift in the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Fold them in with a spatula, halfway through folding, add the chopped dried apricots and white chocolate chips and finish folding till you don’t see any dry ingredients. Do not over-mix.
- Pour this batter as evenly as possible into the three tins, sprinkle the brown sugar and dried desiccated coconut over the cakes.
- Bake the cakes for 25-30 minutes (Check after 25) till a toothpick inserted into the center of the cake comes out clean.
- Once baked, take them out and leave the cakes to cool on a wire rack in the cake tins till it cools completely. Once cool, take them out of the pans. (check notes point 2.)
- To make frosting, make sure that your cream cheese is at room temperature and use a whisk to combine all the ingredients till smooth. The frosting will be a little bit on the runny side, if you want it stiffer, add more icing sugar.
- Frost the cake as you desire once the cakes are cool. They stay fresh in the refrigerator for 3-4 days when stored in an air tight container.
- You may have to adjust the sugar in your recipe according to the ripeness and sweetness of your bananas.
- You can cover and store the cakes in the fridge without frosting them to keep them longer.
- You can use any frosting you like to cover this cake, play with your imaginations.
- You can leave out the coconut or apricot in the recipe if you don’t like either.
- To convert the measurements into cups you can use this link: http://dish.allrecipes.com/cup-to-gram-conversions/
CHECK MY INSTAGRAM FOR A PICTURE OF THE LAYERS OF THIS CAKE!
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