Description
This is a delicious for an afternoon tea or impressive for a casual dessert
Ingredients
Units
Scale
- 4 Medium Ripe Bananas
- 100ml Vegetable Oil
- 100g Dark Muscovado Sugar
- 225g Plain Flour
- 4 tsp Baking Powder
- 1 1/2 tsp Ground Cinnamon
- 175g Caramel
For Caramel Frosting
- 75g Unsalted Butter, softened
- 175g Icing Sugar
- 50g Caramel
For Caramelised Banana Slices
- 1 Banana, sliced into 8 slices
- 50g Caster Sugar
For Decorating
- 50g Caramel
Instructions
- Preheat the oven to 220C. Butter a 900g loaf pan and line it with parchment paper and set aside.
- Mash the bananas in a large mixing bowl, and stir in the oil and sugar. Add the remaining cake ingredients except for the caramel, and don’t over-mix.
- Spoon half the mixture into the prepared tin and top with the caramel as a layer, slightly swirling the caramel through the cake batter but leaving pockets of it. Spoon over the remaining cake mixture on top of the caramel.
- Bake for 20 minutes, then cover loosely with foil and bake for a further 25 minutes until golden and risen. Allow to cool completely before frosting it.
- Make the frosting. In a bowl, beat the butter until soft, and whisk in the icing sugar. It will be crumbly and dry, then add the caramel and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag until decorating. Pipe across the top of the cooled cake and pipe blobs of frosting into the corners and the middle edge of the cake.
- Make the caramelised banana slices. Dip the banana slices into the caster sugar, and place in a dry frying pan over medium heat. Allow the moisture to cook out the bananas until the sugar caramelises and flip over to cook the other side. Transfer the slices to a plate with parchment paper and allow to cool before topping the cake. Drizzle with more caramel over the top to finish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Cakes
- Method: Bake