Banana and caramel cake

    1 hour 25 min

    This is a moist, dense banana cake with a oozy caramel centre. Delicious served warm with vanilla ice cream. The cake will keep in an airtight container for up to 3 days.


    2 people made this

    Ingredients
    Serves: 12 

    • 125g butter, softened
    • 150g caster sugar
    • 2 eggs
    • 250g self-raising flour
    • 2 over-ripe bananas, mashed
    • 160ml buttermilk
    • 125g caramel sauce

    Method
    Prep:20min  ›  Cook:50min  ›  Extra time:15min cooling  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Grease a 20cm square cake tin and line base and sides with baking paper.
    2. Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer to a large bowl. Stir in sifted flour, banana and buttermilk until combined.
    3. Spread half the cake mixture into prepared tin. Dollop teaspoons of the caramel, about 2cm apart, all over cake mixture. Top with remaining cake mixture and gently spread to level out the surface.
    4. Bake cake in preheated oven for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand cake in tin for 5m minutes; turn out of tin and set on a wire rack, top side up, to cool a little more before serving.

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