For The Topping
- 80g unsalted butter , plus extra for greasing
- 150g light muscovado sugar
- ½ tsp vanilla bean paste
- 4 large bananas
For The Cake Batter
- 240g plain flour
- 2 ½ tsp baking powder
- 1 tsp Cinnamon
- ½ tsp ground ginger
- 300g golden caster sugar
- 120g unsalted butter , very soft
- 3 large eggs
- 150ml soured cream
Direction
- Heat oven to 180C/160C
- Fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
Step 1
For The Topping,
- In a small saucepan put the butter and sugar and cook over a medium heat until melted and combined.
- Add the vanilla and mix together.
- Pour the caramel into the cake tin and spread in an even layer.
- Cut the bananas in half lengthways and arrange on top of the caramel and set aside.
Step 2
For The Batter,
- Put all the ingredients in a large bowl with 1/4 tsp salt.
- Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed.
- Pour the batter on top of the bananas and level out with a spatula.
- Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean.
- If the cake begins to look too dark, cover with foil after 45 mins.
- Allow to cool in the tin for 10 mins before turning out onto a plate.
Best served warm but also delicious at room temperature.
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