Recipe by Kookaburra
Bananas and caramel are a combination made in heaven. This cake tastes incredible with its combination of bananas and caramel drenched cake. Further, it looks spectacular, like one of those cakes you see in a high class coffee-shop - but it's actually really easy to make. This recipe is originally from Australia's 'Delicious' magazine. Try it, you won't be disappointed.
Top Review by Pot Scrubber
I don't think I have ever had a better cake in my life. I must have a monkey gene because I love cooked bananas. I'm famous for my pineapple upside down cake but I can't wait to dish this out to guests New Year's Eve so I am making a fresh one tomorrow.
- 1 banana, very ripe, mashed
- 2 tablespoons sour cream
- 180 g self raising flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 90 g butter, at room temperature
- 180 g caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 60 g butter
- 120 g brown sugar
- 1 1⁄2 tablespoons golden syrup
- 4 large bananas, just ripe
Directions See How It's Made
- Preheat oven to 180C (170C fan-forced).
- Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
- For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
- Add brown sugar and golden syrup.
- Cook for 3 minutes, stirring occasionally.
- Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
- Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
- In a small bowl, mash the very ripe banana well then mix in the sour cream.
- Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
- Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
- Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
- Add the mashed banana and sour cream mixture and beat briefly to combine.
- Now, peel the just-ripe bananas and slice them on the diagonal.
- Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
- Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
- Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
- Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
- Take a bread knife and gently smooth the batter until it is spread evenly.
- Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
- The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
- Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
- Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
- Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
- If any bananas stick to the top of the tin, simply remove them and press back into the cake.
- Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
- If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
- If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it.