250g unsalted butter, softened
280gm caster sugar
4 very ripe bananas, peeled and mashed (about 2 cups)
½ cup warm milk
1½ cups plain flour
1½ cups self-raising flour
100gm dried figs, chopped
70gm walnuts, chopped
Buttercream or frosting of your choice
Toasted coconut flakes, dried banana chips and Banana Tim-Tams* to decorate
Preheat oven to 170°C.
In a small saucepan, warm the honey with 2tbs water. Add the figs to the warm honey mixture and leave to soak.
Line a 23cm-diameter cake tin with baking paper or, if making smaller individual moves, prepare four 10cm-diameter tins, lined with baking paper.
Beat butter and sugar in a stand mixer on high speed until light and creamy.
Beat in eggs, one at a time until combined, then fold through the mashed bananas.
Add hot milk to mixture and stir to incorporate.
Sift flour over the banana mixture and fold in gently using a large spoon and a large scooping action to keep the mixture light. Don’t over mix!
Fold in the honey figs and walnuts.
Spoon the mixture into prepared tin(s) and smooth top(s).
Bake until a skewer inserted in the centre comes out clean and the top is springy to touch.
One large cake will take about 50-60 minutes and the smaller cakes 45-50 minutes.
Allow to cool in tin(s) and then turn out onto a wire rack.
Crush up 3 of the Tim Tams and fold through the frosting or buttercream.
When cooled, cover the cake with the frosting mixture.**
Press coconut flakes over the sides of the cake to cover.
Decorate the top of the cake with the banana chips and the Tim-Tams.
*If you can’t get banana Tim-Tams, the original variety will do.
**If desired you can split the cakes in half and layer with some of the frosting before sandwiching together and then covering the outside with the frosting.