RECIPE OF THE WEEK
Salted Caramel Roast Banana Cake
I am a banana lover from way back. I enjoy them in every format, snack, smoothie, banana split. You name it, I love it. But, and it’s a big but, if they get even a hint of brown freckles, I have to cook them. This cake is a play on the retro classic, pineapple upside down cake. Caramel and banana are happy friends in this delicious cake.
- 50 g Butter
- 100 g Soft Brown Sugar
- 3 Small Bananas
- 75 g Sour Cream
- 75 g Butter
- 150 g Caster Sugar
- 2 Eggs
- 150 g Self Raising Flour
- 1 tsp Cinnamon Powder
- Preheat your oven to 200 degrees celsius.
- Put the butter and sugar into a small saucepan, turn the stove to medium and heat the mixture until the sugar has melted and formed a smooth caramel. Stir continuously.
- Grease a 20cm cake tin with butter, pour the hot caramel into the base of the tin. Slice your bananas in half lengthways and lay in a nice pattern across the base of tin, on top of the caramel.
- Grab a large bowl and add all the remaining ingredients. Take an electric hand mixer and starting on a low speed, whisk the ingredients together. Do not over-mix or your cake will be tough. When the batter is smooth, pour it evenly over the bananas.
- Turn the oven down to 170 degrees and put the cake in the oven for 35 mins. When it’s time to check the cake, insert a skewer to the centre of the cake. If the skewer comes out clean or with crumbs attached, the cake is cooked. If the skewer comes out with wet batter mixture attached, it needs to cook for longer. If it’s not cooked, return to the oven for 5 minutes and check again.
- Take the cooked cake out of the oven and leave to cool for 5 minutes. After 5 minutes, put a large place on top of the cake tin, hold both the tin and plate firmly and flip upside down. Serve the cake warm with ice cream.
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