Love food, HATE WASTE

Squidgy banana cake with caramel cream cheese frosting

The perfect way to make good use of your over-ripe bananas

SERVES 12

READY IN 1 hour 5 mins

VEGETARIAN

175g unsalted butter, room temperature
175g dark muscovado sugar
3 large free-range eggs
1tsp vanilla extract
250g self-raising flour
275g peeled, over-ripe bananas, mashed
100g pecans, chopped

For the frosting:

250g full-fat cream cheese
40g light brown soft sugar

TO DECORATE:

16 pecan halves
5tbsp caramel spread

1 Heat oven to 180°C/Gas 4. Grease and line a 20cm cake tin. Put the butter, sugar, eggs, vanilla, flour and bananas into a large bowl of a free standing mixer. Mix until well combined. Alternatively you could use an electric whisk.

Stir in the pecans and carefully spoon the cake mixture into the lined tin. Smooth over the top. Bake for