When I posted a picture of this dessert up on twitter a couple of people requested the recipe, so who am I to ignore the rule of supply & demand 🙂
I quite prefer bananas cooked, and always think the addition of mixed spice with a little extra Cinnamon add a bit of warmth to the flavour, & of course you must have toffee ! What else is there to go with this popular fruit ?
So Claire Pattenden of twitter world, hope you give this a bash now I have written it for you 😉
YOU WILL NEED –
An 8 inch round deep cake tin greased and lined with baking parchment
A heavy based saucepan . A Blow torch ( optional)
NOTE- The sauce can be made well in advance and heated upon serving
INGREDIENTS- BANANA CAKE
350g unsalted butter ( reserve 100g for scattering on base)
125g caster sugar
225g Soft brown sugar ( reserve 100g for sprinkling on base)
2 teaspoons ground mixed spice
1 teaspoon ground Cinnamon
2 teaspoons baking powder
250g Plain flour
4 tablespoons Milk
150g golden syrup
Pre-heat your oven to 160c
Take your lined cake tin and drizzle the golden Syrup over the bottom evenly.
Then sprinkle the reserved 100g of brown sugar.
Next place pieces of the reserved 100g butter over sugar and Golden syrup.
Slice up the bananas, not too thinly and scatter around base of tin evenly.
Next beat 250g of butter and rest of sugars with the spices until light soft and creamy.
Add the eggs one at a time, making sure you beat continuously, stopping to occasionally scrape down bowl so batter is evenly mixed.
When all eggs are added Fold in the flour and baking powder, then add the milk and fold again.
Place the batter over the Bananas in the baking tin.
Bake in oven for 50 minutes,to check its done just stick a knife in the centre and pull out, if its clean the cake is ready.
leave to cool for 20 minutes, then turn out upside down on serving dish with bananas at the top.
INGREDIENTS- TOFFEE RUM SAUCE
125g Unsalted butter
125g soft brown sugar
50g black treacle
2 Teaspoon Vanilla essence
200ml double cream
5 tablespoons Dark Rum
Place all ingredients in a heavy bottom pan and bring to the boil.
Simmer for about 5 minutes, stirring continuously.
leave to cool down for ten minutes then add the rum.
Can be chilled, then warmed up to serve later.
Cut a slice of cake and serve on plate, either serve the sauce in a separate jug for your guests to gorge themselves on, or just pour some over for them. As an option slice up a banana into chunks, sprinkle caster sugar on each chunk and Caramalise with a blow torch or under a grill and serve on side of plate with a quenelle of cream .
ALTERNATIVE SERVING SUGGESTION
Caramelise a Can of condensed milk in a pan on a medium heat stirring all the time to stop burning or sticking, this can take a while but you can buy carnation condensed milk already caramelised, which I think is a great leap forward and saves time and extra washing up ! 🙂
Anyway I digress…..
Take your can of condensed milk and smooth all over the Banana top of your cake, letting it ooze all down the side if you like, the messier the better I say !
You can serve it up with a nice pot of tea or coffee and indulge. It may be sticky, it may be sweet and loaded with calories, but at least it has one of your five a day in it ( that’s what I keep telling my self anyway ) 😉
© The cake-shaker 2011