- 175 g butter, softened
- 2/3 cups raw caster sugar
- 2 overripe bananas, broken into chunks
- 3 eggs
- 1 cup self-raising flour
- 2/3 cup finely ground nuts
- ½ tsp baking powder
- ¼ cup natural plain yoghurt
- 1/3 cup raw caster sugar
- ½ cup water
FROSTING: 150 g softened butter and 2/3 cup
icing sugar.
Preheat oven to 160 C or 140 convection.
Line base and sides of a 9 x 19 cm
loaf pan with parchment paper, extending parchment paper over long sides. Grease paper with butter.
Line a baking tray with parchment papers.
First, make the toffee:
Place sugar and water in a
small saucepan and stir on low heat till sugar dissolves completely. Increase
heat to high and boil without stirring 7-8 min. till rich golden color.
Pour
toffee onto prepared baking tray.
Leave to cool. Break into shards.
To make the cake:
Using electric mixter, beat butter and sugar
till pale and creamy.
Add banana, eggs, flour, nut meal, baking powder and yoghurt.
Stir till combined.
Fold through 1/3 of prepared toffee shards.
Spoon
mixture into prepared loaf pan. Smooth surface.
Bake 45-50 mins till golden and skewer inserted
into centre comes out clean.
Cool in pan, lift out using baking paper
as handles.
To make the frosting:
Beat butter and icing sugar
with electric mixer till pale and creamy.
Choose and set aside a few shards of toffee for
decoration.
Crush remaining toffee shards finely and stir into frosting.
Spread frosting on
top of cake and decorate with set-aside toffee shards.
