Banana Syrup Cake

"Here is a recipe for a banana cake to die for (dont be concered too much on the long list of steps/ing...it's well worth the effort) It can be served as a dessert drizzled with golden syrup and cream or as a cake to have with coffee. I love it hot with stack of fresh cream!"
 
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photo by LUv 2 BaKE photo by LUv 2 BaKE
photo by LUv 2 BaKE
photo by LUv 2 BaKE photo by LUv 2 BaKE
photo by LUv 2 BaKE photo by LUv 2 BaKE
Ready In:
1hr 5mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Preheat oven to 180 degrees Celsius.
  • Melt together butter and brown sugar over low heat, cook for a few minutes, stirring occasionally.
  • Pour into greased cake tin and swirl around to cover bottom.
  • Slice firm bananas into rings and place into bottom of cake tin in one layer.
  • Sift together flour, cinnamon and nutmeg put aside.
  • Mash very ripe banana and stir in sour cream, put aside.
  • Cream together butter and caster sugar, add vanilla, add eggs, one at a time, mixing well between each.
  • Mix in sifted flour and add banana/sour cream mixture stir till just combined.
  • Pour batter carefully into tin over caramel and bananas, spread carefully, to avoid disturbing bananas.
  • Bake for approximately 45 minutes, or until cake springs back when lightly touched.
  • Remove from oven and stand for a couple of minutes before inverting onto serving plate.
  • Wait about 30 seconds before removing tin.
  • Drizzle top of cake with golden syrup, and serve warm with whipped cream.

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Reviews

  1. I really enjoyed this cake! The sweet syrup soaked banana dotted bottom and fluffy moist interior was very visually appealing....and tasted fantastic too. I enjoyed this as is. No need for anything else! I used a 8" round glass baking dish which was the perfect size. Since I used non hydrogenated margarine instead of butter I decreased it to 45g for the syrup and 50g for the cake. Thanks Stardustannie!!
     
  2. this was delicious, best eaten warm and fresh as not that attractive after a day..
     
  3. I am normally not partial to banana cake, but this was really delicious. I firstly had it hot with cream and icecream, and then, cold with butter (totally unnecessary but a weakness of mine) and both ways were wonderful. Thank you Stardust, and I look forward to you posting many more yummy recipes.
     
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Tweaks

  1. I really enjoyed this cake! The sweet syrup soaked banana dotted bottom and fluffy moist interior was very visually appealing....and tasted fantastic too. I enjoyed this as is. No need for anything else! I used a 8" round glass baking dish which was the perfect size. Since I used non hydrogenated margarine instead of butter I decreased it to 45g for the syrup and 50g for the cake. Thanks Stardustannie!!
     

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