Banana Cake with Custard Glaze and Sprinkles

• slightly salted butter450 г g

  very soft, plus extra for greasing

• light muscovado sugar↗450 г g
• very ripe bananas↗4

  (about 250 g peeled)

• large eggs↗6
• natural yogurt↗150 г g
• vanilla bean paste↗2 ст. л. tbsp

  (or extract)

• self‑raising flour450 г g
• baking powder↗2 ч. л. tsp
• custard powder↗6 ст. л. tbsp
• custard powder↗4 ст. л. tbsp
• vanilla bean paste↗2 ч. л. tsp
• milk↗4 ст. л. tbsp
• packet of slightly salted butter500 г g

  very soft

• powdered sugar↗800 г g
• white chocolate↗300 г g
• кольорові «сотні та тисячі»↗

  (чим яскравіші, тим краще!)

• рослинна олія↗2 ч. л.
• жовтий харчовий барвник↗

  паста (за бажанням)

• цукеркивибір за смаком

  разом з печивом (наприклад, Foam Bananas, Jazzies, жовті та рожеві Party Rings, Liquorice Allsorts, Smarties)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection) or gas 4. Grease two 20 cm diameter pans with butter and line the bottom with parchment paper. In a large bowl beat 225 g butter with 225 g sugar until light and fluffy. In a separate bowl mash 3 ripe bananas with a fork, add 3 eggs, 75 g yogurt and 1 tbsp vanilla bean paste, mix. Pour the wet mixture into the butter‑sugar mixture, add 225 g flour, 1 tsp baking powder and 3 tbsp custard powder, beat to a homogeneous batter.

2. 2

   Spread the batter evenly between the pans, smooth to the edges and bake on the middle rack for 25 minutes, checking doneness with a skewer – it should come out dry. Cool in the pans for 10 minutes, then turn onto a rack. Clean the pans, re‑grease, line with parchment and bake the second batch of batter. The batter can be prepared 2 days ahead of the glaze: after cooling, wrap tightly in film, store in a cool place or freeze for up to 2 weeks.

3. 3

   While the layers cool, prepare the custard glaze. In a small bowl combine custard powder, vanilla bean paste and 4 tbsp milk until lumps disappear. In a large bowl beat 500 g soft salted butter with 800 g powdered sugar using a spatula, then with an electric mixer beat until smooth. Add the prepared custard mixture and beat again until homogeneous.

4. 4

   To assemble the cake, place one sponge on a plate, spread about a quarter of the glaze, top with the next layer and repeat until all layers are used. The first layer of glaze acts as a “crumb coating” – don’t worry if it looks a bit messy. Chill the cake for 30 minutes until the glaze sets.

5. 5

   Cover the cake completely with the remaining glaze, smooth the sides and top with a spatula, creating an even, clean surface. Then chill for another 30 minutes.

6. 6

   Line a tray with parchment. Melt 300 g white chocolate in a bain‑marie or microwave, then pour about a quarter onto the tray and spread into a 12 × 20 cm rectangle. Sprinkle “hundreds and thousands” and let set. Into the remaining chocolate add 2 tsp vegetable oil and enough yellow food coloring to achieve a bright yellow color.

7. 7

   Remove the cake from the fridge, drizzle the yellow chocolate glaze using a teaspoon so it runs down the sides. Cut the set white chocolate sheet into fine crumbs and sprinkle them over the surface (you may need several candies and biscuits to fix them). Add the remaining candies and biscuits, attach a decorative topper if you have one. The cake is best enjoyed within 1‑2 hours after decorating, and leftovers store in the fridge for up to 3 days.