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Banana caramel cake
Banana caramel cake
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Prep Time:
35 minutes
Cook Time:
67 minutes
Total Time:
102 minutes
Get ready to impress with a stunning upside-down banana cake.
Ingredients:
  • 110g butter, softened
  • 225.00 gm firmly packed brown sugar
  • 2 bananas, peeled, halved lengthways
  • 2 eggs, lightly beaten
  • 26.80 gm golden syrup
  • 187.50 ml plain flour, sifted
  • 49.50 gm self-raising flour, sifted
  • 84.98 gm milk
  • Whipped cream, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 9cm x 19cm loaf pan, then line with baking paper, leaving a 2cm overhang at the long ends.
  • In a saucepan over medium heat, melt 10g of butter with 1/2 cup of sugar and 2 tablespoons of cold water. Stir for 3 to 4 minutes until the sugar dissolves. Bring to a boil and cook for an additional 3 minutes until thickened. Pour the mixture into the prepared pan.
  • Cut the bananas in half and trim them to fit the pan. Place them in the pan, cut side down, over the syrup.
  • With an electric mixer, cream the remaining butter and sugar until light and fluffy. Add eggs one at a time, mixing until just combined. Fold in golden syrup, half of the flour, and half of the milk until just combined. Then fold in the remaining flour and milk until fully combined. Spread the batter over the bananas and bake for 55 minutes to 1 hour, or until a skewer inserted in the center comes out clean. Let it rest in the pan for 5 minutes before transferring to a wire rack to cool. Serve with cream.

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