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Banana pecan fudge cake
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Banana Pecan Fudge Cake

Course: Baking, Dessert
Cuisine: North American Style
Keyword: banana cakes, fudge cake

Equipment

  • 2 x 9" round loose bottom sandwich tins lined with baking parchment.  I use pre-cut baking parchment circles from Lakeland.
  • Piping bag disposable one, with end snipped off

Ingredients

For The Cake:

  • 220 g self raising flour
  • pinch salt
  • 1 tsp bicarbonate of soda
  • 220 g baking margarine softened
  • 220 g soft light brown sugar
  • 4 medium eggs
  • 2 bananas ripe
  • 1 tbsp lemon juice
  • 100 g pecans chopped - how coarse is up to you - use 100g bag but save some for decoration
  • 100 g fudge pieces I used bag from baking aisle - save a third for decoration

For The Filling:

  • 100 g salt caramel sauce or dulce de leche

For The Banana Cream Cheese Icing:

  • 1 quantity banana cream cheese icing from my Banoffee Cupcakes recipe

For The Decoration:

  • 30 g fudge pieces left over from cake mix ingredients
  • 20 g pecans chopped, left over from the cake mix ingredients
  • 1-2 tbsp salt caramel sauce

Instructions

  • Grease the sandwich tins and line with baking parchment.  Set the oven to 190c or Gas mark 5.  Sift the flour, salt and bicarbonate of soda together.
  • Cream the baking margarine with the sugar in a big mixing bowl until fluffy - preferably using an electric hand held mixer. Beat in the eggs.
  • Give the bananas and lemon juice a quick whoosh in the hand blender until smooth.  Add to the creamed fat and sugar mix then work in the dry ingredients.
  • Stir in the chopped pecans (saving a few for decoration) and 70g of the fudge chunks.  Divide the mixture between the two sandwich tins.
  • Bake both cakes in the oven for 25-30 minutes until a cocktail stick comes out cleanly.  I swapped which shelves mine were on after 15 minutes and then reduced the oven temperature to 180c / Gas mark 4. One of my cakes sank a little but the other one didn't. You could bake them separately if you wanted.  I used the slightly sunken cake as my bottom layer but to be honest I think I would have got away with them either way round when it was decorated.
  • Let the cakes cool in their tins for ten minutes then loosen around the edges with a small palette knife and turn out onto wire racks to cool fully. Remove the baking parchment carefully - I did this when cool as the fudge wanted to peel off with it when still warm.
  • When cool, spread salt caramel sauce on one base and sandwich the other cake on top.
  • Using a small palette knife, spread the banana cream cheese Icing over the whole cake in as thin a layer as you can but so the sponge does not show through.  Sprinkle chopped pecans and fudge chunks around the edge of the cake to decorate. Put in the fridge for an hour to harden off the surface before drizzling over the toffee sauce.
  • Fill a disposable piping bag with a couple of tablespoons of caramel sauce to drizzle in the pattern of your choosing. You can either put the cake in the fridge again to harden the toffee sauce or serve straight away. As you can see in the picture below, the sauce goes back to a runnier caramel at room temperature.  If you don't want to fuss with piping you could just let it run off a teaspoon in zig zags.