I don’t consider myself to be a fussy person (but then who does?) but once a few freckles start to appear on a banana, the offending fruit is consigned to the ‘fit only for mashing and cooking’ pile. This traybake is simplicity itself; a bit of weighing, melting and mixing and a few minutes later the batter is ready for the oven. You don’t have to top the cake with the Biscoff icing but it does compliment the banana sponge. If you haven’t got Steenbergs ready-made spice mix you can substitute 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and a generous pinch ground cloves.
- 300g plain flour
- 3 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons pumpkin spice mix (I use Steenbergs see intro)
- 115g soft light brown sugar
- 115g dark brown sugar
- 110g caster sugar
- 130g butter, melted and cooled slightly
- 4 medium eggs, beaten
- 4 medium-sized very ripe bananas, mashed
- 175g sour cream
- For the Biscoff icing
- 190g unsalted butter, softened at room temperature
- 100g golden (or white) icing sugar, sifted
- 400g pot Biscoff Spread
- 1 teaspoon vanilla extract
- Heat the oven to fan 160°c, mark 4. Butter and line a 23 x 33cm tin with non-stick baking parchment. Mix together the flour, baking powder, bicarbonate of soda and spice and set aside.
- In a large mixing bowl beat the sugars with the melted butter for a minute or two. Gradually beat in the eggs until thick and pale. Add the mashed bananas. Fold in the flour alternately with the sour cream until everything is thoroughly combined.
- Pour into the prepared tin and smooth to the edges. Bake in the centre of the oven for 30-35 minutes or until a toothpick inserted into the centre of the sponge comes out clean. Leave to cool in the tin for 20 minutes then turn out onto a wire rack. Cool completely.
- For the icing, beat the butter and icing sugar together until light and fluffy. Beat in the Biscoff spread and vanilla extract. Spread over the cooled cake and cut into squares.