7 Jun

Banana Fudge Ripple Cake

Published: 2017-06-07
Recipe winner

Winner of the Close to Home recipe competition in the ‘dessert recipe’ section. This recipe is truly delicious, thank you to Vivienne Esray Greenfields for sending it in.

How to make:

Pre-heat the oven to 180°C, grease a 20 x 20cm cake tin and line with grease proof paper.

For the batter: Cream butter and sugar, beat in one egg at a time, add the vanilla essence. Sift dry ingredients and add alternately with water, until all are mixed together.

For the filling: Combine all ingredients except the bananas.Putting the cake together takes a bit of time. Put 1/3 of the cake mix in the tin, a layer of filling, then a layer of sliced banana. Repeat the three layers, finishing with a layer of cake mixture. Bake in a moderate oven for 45 minutes, or until cooked. Sift icing sugar, or ice with lemon or chocolate icing if you so desire. 


For the batter:

  • 125g butter
  • ¾ cup of raw sugar
  • 2 eggs
  • 1 tsp of vanilla essence
  • 1½ cups flour
  • 1½ tsp baking powder
  • 2 tbsp milk powder
  • A pinch of salt
  • ½ cup of water 

For the filling:

  • 60g grated butter
  • ½ cup sugar
  • 2 tbsp cocoa
  • ¼ cup sultanas
  • ¼ cup coconut
  • 1 or 2 bananas – not too ripe
  • ½ tsp ground ginger or ground cloves