Sweet Treats
Caramelised Banana Cake
Serves 8-10
Caramelised Banana Cake
Serves 8-10
Introducing the Caramelised Banana Cake: because bananas wanted a glow-up too. This isn't just any cake; it's the star-studded blockbuster of the fruit world. Where bananas, tired of their humdrum smoothie roles, get baked to perfection and rise to Oscar-worthy acclaim. Moist, sweet, and brimming with panache, each bite is a red carpet event for your taste buds. Hold your applause, though - better to use both hands to grab another slice.
.jpg?sw=750&sh=750&sm=fit "Caramelised Banana Cake-1")
.jpg?sw=80&sh=80&sm=fit "Caramelised Banana Cake-1")
Ingredients
- ¾ cup brown sugar
- 50g butter, melted
- 3 bananas, halved
- 125g butter, room temperature
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 4 small ripe bananas, mashed
- 3 teaspoons cinnamon, ground
- ½ cup sour cream
- ½ teaspoon bi-carb soda
- 1 ½ cups plain flour
- 1 ½ teaspoons baking powder
- Double cream (to serve)
Preparation
- 1. Preheat oven on convection bake to 180°C. Grease and line a 24cm round springform cake tin.
- 2. Place the brown sugar and melted butter for the topping in a bowl and mix until well combined. Pour the mix into the prepared tin. Place the sliced bananas on top of the butter and sugar mix.
- 3. In a mixing bowl, using beaters, cream the brown sugar and butter until light and pale. Add the eggs one at a time, followed by the vanilla. Using a wooden spoon, mix in the bananas, cinnamon, sour cream, bi-carb, flour and baking powder. Mix until well combined.
- 4. Pour the batter into the tin so it covers the prepared bananas. Place on the oven rack on position 1 for 40-45 minutes or until a skewer comes out clean after being inserted to the centre of the cake.
- 5. Allow to cool for an hour. When ready to serve, invert the cake. Generously dollop with double cream.
