Banana Cinnamon Cake Kit

For the cake:

• 4 Ripe medium-sized bananas
• ½ Cup of oil or 115g of melted butter

For the crumble:

• 2 Tablespoons of oil or melted butter

1. Preheat your oven to 180°C /350°F fan bake and press your non-stick liner into an 8”/ 20cm cake pan (your liner is intentionally oversized so you will end up with The Caker’s signature ripples in the sides of the cake).

2. In a bowl, mash 4 ripe bananas (about 400g / 14oz when peeled) with a fork, then add the Cinnamon Cake Mix and ½ cup of oil (or 115g / 1 stick of melted butter). Mix together until just combined, don’t overmix.

3. Pour the batter into the prepared cake pan, and set aside.

4. Now using the same bowl, combine the Crumble Topping Mix with 2 tablespoons of oil (or melted butter). Work the mixture until it clumps together then sprinkle the crumble over your cake batter in the pan.

5. Bake the cake for around 40–50 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is springy to the touch and a knife comes out clean.

6. Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool in the fridge. Top with fresh edible flowers if desired.

7. Serve at room temperature. To store, refrigerate in an airtight container for up to 3 days.

This cake is super easy to make, the main things to remember when making it are:

• preheat your oven!
• don’t mix the batter too much (especially if you are using an electric mixer)
• make sure your cake is properly cool before you ice it
• try to find the ripest bananas possible! You can also use frozen banana pieces but make sure you defrost and mash them before mixing them into the batter.

Using an 8” pan is really important, otherwise your cake might be too tall and be difficult to cook through, or too flat and resemble a pancake. I’ve sourced a cake pan, which is the perfect dimensions and thickness to ensure your cake bakes perfectly so be sure to add it to your cart before you check out.

Always use a light, neutral tasting oil in your cakes such as light olive oil.

We would recommend using unsalted butter, as there is already salt in the cake mix. In saying this, salted butter will work fine if that is all you have at home.

This cake is delish on its own, but it also goes wonderfully with salted caramel. Here’s my recipe!

Ingredients *2 cups caster sugar *170g butter (room temperature) *1 cup cream (room temperature) *a generous pinch of flaky sea salt

Directions

1. In a large pan, heat half of the sugar over a medium-high heat. Melt the sugar while stirring occasionally, and then sprinkle over the rest of the sugar and continue to melt.
2. Keep an eye on it, while stirring occasionally, and as soon as the sugar is an amber colour, whisk in the butter. Once the butter is fully incorporated, turn off the heat and slowly stir in your cream - be careful as it will bubble!
3. When the mixture has come together, it will have a smooth, thick consistency. Whisk in the flaky sea salt to finish.
4. Refrigerate for up to two weeks and stir before use if the sea salt has settled.
5. Pro tip: Boil water in your pan to help the cleanup!
6. I also have a vegan caramel recipe on my website that is just as easy to whip up.

Your batter should be thick as opposed to runny.

When incorporating your wet and dry ingredients together be sure to use a gentle folding motion and stop as soon as your cake batter has come together. Any stirring after this point would be classed as overmixing. Overmixing your cake develops the gluten in your batter, giving it an unpleasant, doughy mouth feel.

Because the rate of evaporation is faster at high altitude, cakes often require more liquid and longer bake times so you should favor an overpour instead of an underpour of all liquid ingredients and don't be alarmed if your cake takes longer than the prescribed bake time. Also, the lighter air at high altitude allows cake batter to expand more and faster, often making it necessary to increase the oven temperature by 25° and to use a larger baking pan if you have one.

Your cake is ready when a sharp knife or skewer inserted into the center comes out clean. The reason we recommend checking cakes regularly after the halfway point is that you want to catch the cake at the moment it is baked to perfection, especially considering a cake will continue to cook for a few minutes after it has been removed from the oven. Your cake should rise slightly and have a flat, matte surface.

Your cake should be tender, dense and bordering on brownie-like. My cakes all have a sumptuous, close-crumb texture due to the high amount of ground almonds in the recipe!

You can make about 8 minicakes (large single serve cupcakes) or 30 babycakes (small 1-2 bite cupcakes) with this kit (just remember to reduce the bake time to 20-25 minutes). Here’s how…

1. Prepare your cake batter and crumble in separate bowls according to the recipe card provided.

2. Line a mini or babycake tray with enough cupcake papers for either size (babycakes are around 3.5cm diameter on their base, minicakes are around 6cm in diameter).

3. Fill each cupcake paper with your cake batter using a teaspoon. For babycakes make sure each paper is filled about 1-2mm below the top line, for minicakes, fill the papers about ⅔ full.

4. Scatter your crumble mix over the unbaked cupcakes, just enough to cover the top layer.

5. Bake for around 20-30 minutes, or until springy to the touch and the crumble is nice and toasted. Every oven is different, so you may need to bake your babycakes for a shorter or longer time - keep an eye on them as they bake!

6. Allow your cupcakes to cool for 10 minutes in their tray, then take each out to cool on a cooling rack.

7. Once your cupcakes are cool, they’re ready to serve! If you can resist the smell long enough, drizzle them with salted caramel and/or serve with a dollop of coconut yoghurt.

To make your mini 3-tiered cake you will be using two Caker cake kits and simply doubling the wet ingredients instructed. 1 cup of milk per the instructions becomes 2 cups of milk, ½ a cup of oil becomes 1 cup and so on.

SOME HANDY TIPS

• You will need a big bowl for all the batter as well as 1x 8”, 1x 6” and 1x 4” cake tins.

• Don’t forget to preheat the oven (180C/350F), this is such an important step.

• For the largest pan, you need to use one of the parchment paper circles from the kits, the other two are provided with the pans (if you haven’t purchased my Mini Tiered Cake Bundle you will need to cut your own - trimming one from your second kit is nice and easy).

• Prepare your batters in a single bowl according to the recipe card, remembering to use double the wet ingredients stated.

• Once the cake batter is ready, the most important thing to get right is the amount of batter per pan such that all the cakes will come out with proportional heights. You want about 1” (2.5cm) of batter in the 2 larger pans and ½” (just over 1cm) in the smallest pan (add your fruit last if your kit requires it). If you add too much batter, just take some out with a spoon.

• When the cakes go into the oven, set a timer for 20 minutes because that’s around the time that the 4” cake will be done. At 30 minutes the 6” cake should be done. At 45-50 minutes the 8” cake should be done.

• When assembling the cake, apply about half of the glaze/buttercream/ganache onto the centre of the largest cake and work your way slowly to the edges. I like to spin the cake at the same time as I spread the glaze/buttercream, but just do whatever feels comfortable. Make sure the middle layer is nice and centered before applying the glaze/buttercream - you’ll want to use just over half of what’s left for this layer, and the rest on the third layer.

• Add Fresh Flowers for an extra Caker touch if desired!