I’m headed to my best friend’s wedding! Ugh, I’ve been waiting about 15 years to say that! My friend since year 8 math class is walking down the aisle to marry the sweetest guy in Byron Bay on Saturday. Bring on the pizza truck!
Obviously, I am so excited to get there. Mainly because I am having obsessive thoughts about branding the drinking coconuts with a personalised stamp that Bek got made for the occasion. I know, I am weird. But I cannot. Stop. Thinking. About. It.
There’s going to be so much food and dancing and of course, cake! That honour has been afforded to me. This will be my FIRST wedding cake and there has been some serious testing going on at my house. The first couple were very dry and ended up being covered in a serious amount of sprinkles and passed onto a friend.
Eventually came the cake you see here. Not to dry, moist, but not too dense, brown butter banana cake. It’s going to be in proper wedding cake form on the day, but I jazzed them up for a little sample for Bek and Nic last week. I cut the cake into rounds with a pastry cutter, topped them with some buttercream and my salted caramel then sprinkled some chocolate sprinkles for funsies. Enjoy friends!
- 125g unsalted butter
- 4 large eggs
- 300g mashed banana (about 3 large bananas)
- 1/2 tsp salt
- 110g brown sugar
- 110g caster sugar
- 2 tsp vanilla extract
- 225g self raising flour
- Pre heat the oven to 170 degrees Celsius and line an 8 inch (20cm) tin.
- Place the butter in a small saucepan over a medium heat and melt until foaming and the white milk solids turn brown. Set aside.
- In a medium bowl, Beat the eggs with the bananas, butter and vanilla.
- In a large bowl, combine the flour, sugars and salt.
- Fold the wet ingredients into the dry ingredients until combined.
- Pour into the cake tin and bake for 40 minutes or until cooked through. Allow to cool.
- Cut the cakes into rounds using a pastry cutter, top with buttercream and salted caramel.