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Banana cake with malt

two layered banana malt Cake with malt buttercream icing on a white plate.

I found this recipe on the Saunders Malt site and have adapted it for the Thermomix. It’s a beautiful dense texture, similar to a pound cake, which makes it perfect for cake decorating. I also swapped out one of the ingredients to something I had on hand. Click here to see the original Saunders conventional recipe. It’s a keeper!

Let’s talk about the ingredient list

  • Unsalted Butter – I only buy unsalted butter for cooking and baking. Why? It gives you complete control over how much salt is in the recipe. In the case of this recipe, I think you’d find using salted butter within the formula will interfere with the brilliant topping. So use unsalted, and you’ll have a much better taste experience.
  • Brown Sugar – I used light brown sugar, and there’s a fair amount in the recipe. I think dark brown would be too overpowering, and light brown sugar gives the cake a lovely caramel flavour.
  • Large eggs – I always use large or extra-large free-range.
  • Ripe Bananas – Very ripe bananas. The riper the banana, the more flavour it has. Many people don’t like to eat really ripe bananas, but I wouldn’t make this cake unless I had them. Anyway, It seems I’ve always got some bananas that need using up in something because they’re past the peeling and eating stage. ???
  • Self-Raising Flour – The original recipe states to use Self-Raising flour. I don’t buy it, but I do make it up as I go. I teach how and why you should make your own self-raising flour for consistency in Bake Club. However, I suggest if you have some on hand, use it, as it has a shorter shelf life than plain.
  • Bicarb – Just a touch more to help with lift, but it also helps bring out the flavours of the other ingredients because it’s a kind of salt. Hence, as I mentioned above, using unsalted butter is the best idea.
  • Greek yogurt or similar – I used sour cream and cream because that’s what I had in the fridge. Both yogurt and sour cream are both acidic, so they’ll achieve similar results. You can use either. I chose to add a bit of pouring cream to my sour cream because the brand of sour cream I love (from Woolworths) is thick and rich, and I just wanted to loosen it up a bit with a bit of runny cream.
  • Saunders Malt – Well, you can’t make this cake without it. If you love Malt loaf and the like, you’re going to love this. The buttercream that comes with this recipe is fantastic—the combination of the malt extract and the flaked salt. Wow, I’m going to be using this on other cakes.

Why make a banana cake with malt?

Because it tastes fantastic! Next time I need a cake to decorate, this will be it. It’s so lovely to have a range of cakes that you can carve. Not the usual cake shop cakes, you know the ones, chocolate, caramel or white chocolate mud. Offering something that’s a little unexpected gives you an edge, I think.

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What if you dont like banana cake?

Here are a few other cakes I love to make.

  • How about this Red Velvet Cake recipe? It’s texture and taste are amazing. I don’t know anyone that wouldnt like a slab of this. 😉
  • Then of course you’ve got the White Chocolate Mud cake. I don’t particularly like white chocolate to eat on its own but in a cake like this, it’s pretty yummy.
  • This one is gluten free and also tastes amazing. White chocolate and Almond cake.
  • This is one of those cakes that I constantly get thank you emails for. It’s super easy to make in the Thermi, you don’t have to buy bucket loads of couveture chocolate and it tastes like you did. Easy Chocolate Cake recipe.
  • Then you’ve got my Gingerbread Cake recipe. Great for around Christmas time, or if you’re in Australia like me, this works perfectly in winter.

That’s a great selection of cakes but say you want to learn how I adapt a recipe to suit myself. How do I come up with recipes like the above? Why not check out my butter cake making courses.

two layered banana malt Cake with malt buttercream icing on a white plate.

Banana cake with malt

5 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
This lovely rich banana cake is great. I'm going to pop this one in my list of cakes available for celebrations. Just the right texture for decorating and carving. If you want the conventional method, head on to the Saunders Site for the recipe.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Difficulty Medium
Course Cake
Cuisine British
Servings 16 or less
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

Cake ingredients

  • 250 g butter unsalted, chilled, small cubes
  • 200 g light brown sugar
  • 4 large eggs
  • 250 – 300 g banana flesh chopped skin removed
  • 400 g Self Raising flour
  • 1 teaspoon bicarb
  • 300 g sour cream or 400g of yoghurt leave out the cream or milk
  • 100 g cream or milk
  • 90 g Saunders Malt

Malt Frosting

  • 250 g unsalted butter softened
  • 150 g icing sugar sifted
  • 50 g brown sugar light bown
  • 1/2 teaspoon sea salt flakes
  • 90 g Saunders Malt Extract

Instructions
 

Bec’s TM Method:

  • Preheat oven to 180°C. Grease and line 2x20cm round cake tins with non-stick baking paper.
  • Using a clean, dry TM bowl. Weigh the SR Flour and bicarb into the TM bowl and mix 3 seconds/sp5. Remove from the bowl and set aside.
  • Weigh all the liquid ingredients together by adding a small jug to the top of the TM bowl and weighing the sour cream, cream or milk, and malt into it. Mix with a fork to combine a bit.
  • Weigh the cold cubes of butter and brown sugar into the TM Bowl set 20 sec/sp 5
  • Add the chopped banana to the TM Bowl along with a heaped tablespoon of the flour mix you weighed earlier and set for another 10 sec/sp 5
  • Add the butterfly into the TM Bowl and pop on the lid, MC out.
  • Crack the eggs into a small bowl and have them at the ready.
  • Set the butterfly to speed 3, add two eggs, one at a time, through the hole in the lid. While the blades are still running, add a heaped tablespoon of the flour mix, continue by adding the last two eggs one at a time. Remove the lid; using a spatula, lift the mixture from the base of the bowl and scrape down the sides.
  • Add ½ of the flour that’s left and ½ the liquid ingredients. Pop the lid back on and set the TM to speed 3. After around 10 seconds, add the remainder of the flour through the hole in the lid, followed by the rest of the liquid.
  • Spoon the mix into the prepared tins as evenly as possible and bake until a skewer inserted into the centre comes out clean.
  • Leave in the tins for at least 10 minutes before removing to a cooling rack.

Bec’s TM method to make the Malt Frosting:

  • Weigh all the dry ingredients into the TM bowl, and with the MC in place, set for 5 seconds/speed 6.
  • Weigh the cubed chilled butter into the TM bowl and set to mix for 30 seconds/ speed 6. Scrape down and add the Malt Extract set again for 10 seconds/speed 6
  • The mix should now be soft enough for the butterfly to rotate if not you'll need to give it another 3 seconds/speed 6 before continuing. Remove the lid lift some of the mix from the base and scrape the sides of the bowl, then insert the butterfly. This will ensure you've got everything blended well. Mix now on speed 3.5 until light and fluffy. You may need to scrape down ½ way through to keep it all moving. However, be careful not to go too far here, or you’ll soften the butter too much. If that happens you'll need to put the TM in the fridge to chill it a bit first.
  • Place one of the cakes on a serving plate and add around ½ of the frosting spreading out evenly, then place the second cake on the top, sandwiching them together. Place the remaining frosting on top of that, then drizzle over some extra Saunders Malt Extract (optional).
  • Best eaten at room temperature.

Notes

We explain our Thermomix methods in a range of courses at Bec’s Table.  
If you’re interested in getting more out of your Thermomix, check out our courses here. All our courses come with lifetime access.
Cakes that take ages to bake off are often suited to covering 1/2 way through the baking time to prevent the top from over-browning but still allowing the cake to cook through.

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