Name: Choc banana cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 1
Ingredients: 50g butter, at room temperature; 225.00 gm sugar; 3 medium sized over-ripe bananas, mashed; 1 egg; 84.98 gm milk; 262.50 gm self-raising flour; 32.50 gm NESTLÉ BAKERS' CHOICE Cocoa, sifted; 7.50 gm MasterFoods® Cinnamon Ground; 95.00 gm dark choc bits; 200g butter, at room temperature; 135.00 gm firmly packed dark brown sugar; 2.50 gm MasterFoods® Cinnamon Ground; 15.60 gm milk

Choc banana cake

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Prep Time:
25 minutes

Cook Time:
45 minutes

Total Time:
70 minutes

Banana cake spiced with ground cinnamon, topped with indulgent caramel frosting.

Ingredients:

50g butter, at room temperature
225.00 gm sugar
3 medium sized over-ripe bananas, mashed
84.98 gm milk
262.50 gm self-raising flour
32.50 gm NESTLÉ BAKERS' CHOICE Cocoa, sifted
7.50 gm MasterFoods® Cinnamon Ground
95.00 gm dark choc bits
200g butter, at room temperature
135.00 gm firmly packed dark brown sugar
2.50 gm MasterFoods® Cinnamon Ground
15.60 gm milk

Instructions:

Preheat your oven to 180C (160C fan forced). Grease and line a 20cm square cake pan.
Cream together butter and sugar until light and fluffy. Mix in banana, egg, and milk until fully incorporated. Fold in flour, cocoa, cinnamon, and chocolate chips until evenly distributed. Transfer the batter into a greased pan and smooth the top.
Bake for 45 minutes or until a skewer inserted in the center comes out clean and the top is beautifully golden. If the cake is browning too quickly, simply cover it loosely with foil. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the delightful caramel frosting by whisking together butter, sugar, and cinnamon until fluffy and light brown. Gently mix in milk until thoroughly combined.
Frost the top of the cooled cake with luscious caramel frosting, then slice and enjoy!

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