Finding yourself with a little too much time on your hands? Or, wanting to step up your banana bread game? We know just the trick. Ever since making its comeback in 2017, Caramilk has quickly stormed up the chocolate charts in New Zealand, with limited editions being sold out across the country.
Fortunately now, the chocolate is a permanent staple on our shelves and free to buy at any time of the year. A similarly essential staple is Dole bananas, who have just shared with us the perfect recipe to combine these two products to create one of the most decadent cakes we’ve ever seen. Get your whisk out and preheat the oven, here is how to make Dole’s Decadent Caramilk Banana Cake.
250g butter, at room temperature1 cup golden caster sugar4 eggs, at room temperature2 tsp vanilla extract4 ripe Dole bananas, large, peeled and mashed 2 tsp baking soda½ cup hot milk3 cups flour2 tsp baking powder½ block of Cadbury Caramilk, broken into squares Preheat oven to 180°C bake. Line two medium (22cm diameter) cake tins with baking paper.Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and Dole bananas.Dissolve baking soda in hot milk, add to mixture and stir to combine.Sift in flour and baking powder and fold gently into mixture until just combined. Do not over mix.Spoon mixture into prepared tins and smooth tops. Gently press squares of Caramilk chocolate into the cake batter. Bake for 45 minutes or until a skewer inserted in the centre comes out clean and the top is golden and springy to the touch. Allow to cool in tins and then turn out. 1 block (190g) Cadbury Caramilk200g cream While the cakes are cooling, prepare the Caramilk ganache. In a bain marie, gently heat the cream over a low heat until small bubbles begin to appear. Remove the cream from the heat and add the chocolate. Stir gently until the chocolate is almost fully melted. Use a whisk to combine the two until the ganache becomes glossy. Cool in the refrigerator and stir occasionally It will gradually thicken over time – it can take around two hours to get to the desired texture. Any remaining ganache can be stored in the refrigerator for 3-4 days. Part Three: The Vanilla Buttercream Icing
100g butter, room temperature2 cups icing sugar2 tsp vanilla extract2 tbsp milk When the ganache is cool, prepare the vanilla buttercream. In a medium bowl, cream butter with icing sugar, adding ½ cup at a time. Add in vanilla and milk and beat with an electric beater until well smooth and fluffy. You may need to add more milk to reach desired consistency. Once the cake is cool and the Caramilk ganache thick enough to hold its shape, spread the ganache on the top of one cake, gently place the second on top and ice with Vanilla Buttercream Icing as desired. Once the cake is cool and the Caramilk ganache thick enough to hold its shape, spread the ganache on the top of one cake, gently place the second on top and ice with Vanilla Buttercream Icing as desired. Store in a sealed container in a cool place for 2-3 days (although we doubt it’ll last that long in your bubble!)
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