Banana cake with caramel drizzle

    Banana cake with caramel drizzle

    64saves
    2hr30min


    64 people made this

    About this recipe: Rich delectable banana cake that won over the in-laws from the original banana cake they had used for years!

    Ingredients
    Serves: 14 

    • 375g plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 200g butter
    • 100g margarine
    • 275g dark brown soft sugar
    • 200g caster sugar
    • 4 ripe bananas, mashed
    • 5 eggs
    • 2 teaspoons vanilla extract
    • 125ml milk
    • 120g chopped pecans
    • Caramel drizzle
    • 120g butter
    • 4 tablespoons dark brown soft sugar
    • 4 tablespoons caster sugar
    • 1 teaspoon vanilla extract
    • 4 tablespoons double cream

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Extra time:30min cooling  ›  Ready in:2hr30min 

    1. Preheat an oven to 170 C / Gas 3. Combine flour, baking powder, bicarbonate of soda and salt in a bowl. Set aside. Grease and flour a 25cm Bundt cake tin.
    2. Beat 200g of butter, margarine, 275g of brown sugar and 200g of caster sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared cake tin.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour and 20 minutes.
    4. Meanwhile, prepare the glaze. Heat 120g of butter, 4 tablespoons of brown sugar, 4 tablespoons of caster sugar, 1 teaspoon of vanilla extract and cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the tin. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.

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    Reviews (3)

    1

    Wow! The most delicious banana cake I have ever had. I didn't make the drizzle sauce but we have loads left so I might have to make some later. Truly wonderful cake, thank you for sharing this recipe lots of luv xxx false eyelashes - 20 Aug 2010

    0

    Tasty! Really spongy which is good for banana cake. Used self raising flour and all butter and a square tin. Really well balanced flavour. - 02 Sep 2016

    MichelleChapman
    0

    This didn't look the nicest cake but it tastes fab. Went down a storm. Will make again. - 26 Oct 2013

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