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Banana And Chestnut Cake With Butterscotch Icing

This festive loaf is rich in flavour and a real crowd-pleaser. With a butterscotch icing it's perfect on winter nights with a cup of mulled wine.
Christmas
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Ingredients

3 ripened bananas
175g golden caster sugar
175g self-raising flour
175g unsalted butter
3 large free range eggs
1 tsp vanilla essence
100g cooked chestnuts
Butterscotch icing:
115g butter
45g soft brown sugar
45g double cream
200g icing sugar

Method

Serves approx. 12

For the cake

For the icing

1
Step 1

Pre heat the oven to 180C. Take a loaf tin approx. 24cm in length and approx. 15cm in width and line with baking paper.

2
Step 2

In a bowl add the sugar, butter and vanilla essence, mix together to form a light & fluffy mixture, slowly add the eggs one by one making sure to mix well before adding the next.

3
Step 3

Sieve the flour and mix into the creamed butter and sugar.

4
Step 4

Roughly chop the chestnuts and lightly mash the bananas and mix through the cake mix.

5
Step 5

Spoon the mixture into the pre lined cake tin and cook for 30 -40 minutes. When cooked leave to cool fully on a wire rack before icing.

6
Step 6

Take a pan and put it on the heat, add the soft brown sugar and heat until caramelised. Whisk in 15g of the butter until a caramel forms. Slowly and carefully stir in the cream until it all comes together again. Set aside and leave to cool fully.

7
Step 7

In a bowl whisk the remaining 100g of butter with the butterscotch until white and fluffy, sieve in the icing sugar and slowly stir into the butter.

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