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.
INGREDIENTS
Topping:
- ¾ cup brown sugar
- 50g butter, melted
- 3 bananas, halved
Cake:
- 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)
METHOD
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.