Mozambican Banana Cashew Cake with Cream Cheese Frosting
Tags: Dessert
Yield: 8
- 3 bananas (ripe)
- 3 eggs
- 190 g all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 180 g dark brown sugar
- 1 tsp vanilla extract
- 50 g cashews (toasted, unsalted)
- 3 tbsp dried coconut
- 115 g butter
- 125 g yogurt (plain)
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 cups powdered sugar
- Preheat the over to 400. (If this comes out badly on the first go, try 350. I added 20 C before converting for having a non-fan oven.)
- Prepare your 8" cake pan by lightly greasing with butter and dusting with flour.
- Cream together the butter and sugar until light and fluffy, then add the eggs one at a time until well incorporated.
- Sift together the flour, baking powder, baking soda, and salt.
- Then fold into the butter mixture along with the coconut and cashews.
- Mast the bananas with the yogurt and the vanilla and stir into the batter. Do not over mix.
- Spoon into your prepared cake pan and bake on the middle rack of your oven.
- Bake for approximately 35-45 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Remove from the oven and allow to cool for approximately 10 minutes in the pan and then transfer to a wire rack and allow to cool completely.
- Serve on a cake plate lightly dusted with icing sugar.
- Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump-free.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- Use to frost completely cooled cake.
