We’ve all had banana cake and most of us have had a go at making it too. Whilst it’s delicious and moist it does’t really hold too many surprises, and as far as cakes go it’s normally relegated to being a mid morning or afternoon snack. But this version turns up the volume and transforms the humble banana cake into something dessert worthy. By simply placing the batter into a bundt tin it suddenly looks far more glamourous and when topped with a warm caramel sauce it’s elevated into a sophisticated after dinner treat.
Ingredients Adapted from Donna Hay Magazine
150g unsalted butter, softened
1 cup caster sugar
½ cup brown sugar
3 eggs
2 cups plain flour, sifted
2 teaspoons baking powder, sifted
1 teaspoon ground cinnamon
¾ cup sour cream
1½ cups mashed banana
Caramel Icing
100g unsalted butter
¾ cup brown sugar
½ cup golden syrup
1 cup single cream
Method
Preheat oven to 180C. Place the butter, caster sugar and brown sugar in an electric mixer and beat for 8-10 minutes or until pale and creamy. Add the eggs one at a time and beat well after each addition. Fold in the flour, baking powder and cinnamon. Add the sour cream and banana and stir to combine. Spoon the mixture into a well greased 24½ cm fluted bundt tin and bake for 45-50 minutes or until cooked when tested with a skewer. Allow to cool for 10 minutes before turning out onto a wire rack.
To make the icing, place the butter, brown sugar and golden syrup and cream into a saucepan over medium heat and cook, stirring until the sugar is dissolved. Bring to the boil and cook for 10 minutes or until thickened. Allow to cool to room temperature. Pour over the cake to serve.
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