Banana Cake with Mars Bar Icing

Name: Banana Cake with Mars Bar Icing
Prep time: 20 min
Cook time: 35 min
Total time: 115 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 3 ripe bananas (mashed); 1/4 cup milk (room temperature); 4 Mars Bars (chopped); 1/4 cup heavy cream; 1/2 cup unsalted butter (softened); 1 cup icing sugar (sifted)

115 min 12 slices Medium

All Recipes

Indulge in this moist banana cake topped with a velvety Mars Bar icing. A delightful treat for any occasion.

Prep

20 min

Cook

35 min

Total

115 min

Servings

Difficulty

Medium

Banana cake is a timeless favourite, bringing comfort and nostalgia with each bite. This version elevates the classic by adding a rich and creamy Mars Bar icing, combining the smooth caramel and nougat flavours into a delightful topping. Perfect for gatherings or as a special treat, this banana cake with Mars Bar icing is both simple to make and incredibly satisfying. The natural sweetness of ripe bananas complements the decadent icing, making it a must-try for dessert lovers.

Instructions

Prepare baking dish

Preheat the oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking dish and line with parchment paper.

Pro tip: Lining the dish with parchment helps with easy removal.

Mix dry ingredients

In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.

Pro tip: Sift the flour for a lighter cake.

Combine wet ingredients

In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Pro tip: Ensure butter is at room temperature for easier creaming.

Incorporate bananas

Stir in mashed bananas and milk to the wet mixture until well combined.

Pro tip: Use overripe bananas for maximum flavour.

Combine and bake

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.

Pro tip: Do not overmix the batter to keep the cake tender.

Make Mars Bar icing

While the cake cools, melt Mars Bars with cream in a saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly.

Pro tip: Stir continuously to prevent the chocolate from burning.

Finish the icing

In a bowl, beat softened butter until creamy. Gradually add icing sugar and melted Mars Bar mixture, beating until smooth and spreadable.

Pro tip: If icing is too thick, add a splash more cream.

Ice the cake

Once the cake is completely cool, spread the Mars Bar icing evenly over the top. Let it set for at least 30 minutes before slicing.

Pro tip: Chill the cake for cleaner cuts.

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Tips & Tricks

Ensure bananas are ripe for extra sweetness and moisture.
For a smoother icing, melt Mars Bars gently to avoid scorching.
Chill the cake before serving for cleaner slices.

Frequently Asked Questions

How ripe should the bananas be?

The bananas should be very ripe, with brown spots on the skin, to ensure maximum sweetness and moisture.

Can I use a different chocolate bar for the icing?

Yes, similar chocolate bars with caramel and nougat can be used, but it may alter the flavour profile slightly.

How do I store leftover cake?

Store the cake in an airtight container in the fridge for up to 5 days.

Can I make this cake gluten-free?

You can try using a gluten-free flour blend, but results may vary. Ensure the blend is suitable for baking.

Is it possible to freeze the cake?

Yes, the cake can be frozen without the icing for up to 3 months. Thaw and ice before serving.

Serving Suggestions

Serve this banana cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It pairs beautifully with a hot cup of coffee or tea. To store, keep the cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen, without icing, for up to 3 months. Simply thaw and add the icing before serving.