The Bakinglady 

Over the last few nights I have been fantasising about a frosting containing toasted coconut and oven roasted squidgy marshmallows, I could almost taste it, the thoughts were that vivid!!! But what to put it on? What cake would be worthy of it’s awesomeness??? Friends, romans, countrymen.... I give you

2 large very, very ripe, brown and squidgy bananas

100g butter at room temperature

175g soft light brown sugar

225g self raising flour

1 teaspoon baking powder

1 egg, beaten

100g plain chocolate chips

Zest of one large orange

1 good pinch salt

2 tablespoons orange juice

Frosting

125g butter

150g icing sugar

75g mini white mallows

50g desiccated coconut, lightly toasted ( reserve a heaped tablespoon for decoration)

Preheat an oven to 180c, 160c for a fan assisted oven or gas 4-5

Peel the bananas and squish with a fork in a small mixing bowl.

Place the butter, self raising flour, baking powder and salt, in a large mixing bowl and rub between your fingers to create fine breadcrumbs. Add the sugar, followed by the mushed up banana, eggs , orange zest and juice

Beat for minute or until everything is well mixed - add the chocolate chips.

Scrape into a lined 9” square tin

Pop into the preheated oven for approximately 30- 40 minutes or until the cake is well risen, golden brown and a thin knife comes out clean when inserted into the middle. Leave to cool.

Place the butter, icing sugar and salt into a small mixing bowl and beat until fluffy.

Line a baking sheet with baking paper and put the mini mallows on, place in a hot oven until they are golden brown and puffed up. Tip into the buttercream along with the toasted coconut (don’t forget to keep a heaped tablespoon)

Beat until well mixed then smooth all over the cooled banana cake

❤️