Banana & Rum Caramel Cake
photo by Izy Hossack
- Ready In:
- 1⁄2 cup unsalted butter, softened
- 150 g light brown sugar
- 2 large eggs
- 1⁄2 cup mashed ripe banana
- 1⁄4 cup plain yogurt
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 cup granulated sugar
- 2⁄3 cup heavy cream
- 2 tablespoons unsalted butter
- 1 pinch salt
- 2 tablespoons dark rum
- 1⁄2 cup heavy cream
- 1⁄4 cup pecans
- 1 small banana, sliced into coins
- Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
- In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
- Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
- Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture – this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
- Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.
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RECIPE SUBMITTED BY
www.topwithcinnamon.com Food blogger & cookbook author ('The Savvy Cook' and 'Top with Cinnamon')