Name: Banana cake with caramel sauce
Cook time: 55 min
Total time: 55 min
Yield: 10
Ingredients: Caramel sauce; 50 gram (1½ ounces) butter; 1/2 cup (110g) firmly packed light brown sugar; 2 tablespoon golden syrup; 155 gram (5 ounces) butter, softened; 3/4 cup (165g) firmly packed light brown sugar; 2 eggs; 1 1/2 cup mashed banana (from 3 large bananas); 1 teaspoon bicarbonate of soda (baking soda); 2 tablespoon hot milk; 1 cup (150g) plain (all-purpose) flour; 2/3 cup (100g) self-raising flour

Looking for more banana cake recipes?

Ingredients

Caramel sauce

50 gram (1½ ounces) butter

1/2 cup (110g) firmly packed light brown sugar

2 tablespoon golden syrup

155 gram (5 ounces) butter, softened

3/4 cup (165g) firmly packed light brown sugar

2 eggs

1 1/2 cup mashed banana (from 3 large bananas)

1 teaspoon bicarbonate of soda (baking soda)

2 tablespoon hot milk

1 cup (150g) plain (all-purpose) flour

2/3 cup (100g) self-raising flour

Method

1.To make caramel sauce, stir ingredients in a small saucepan over low heat until sugar is dissolved and mixture is smooth.

2.Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) round cake pan; line base and side with baking paper.

3.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in banana.

4.Combine soda and milk in small jug; stir into banana mixture. Stir in sifted flours, in two batches. Spread mixture into pan.

5.Bake cake about 50 minutes. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.

6.Serve slices of cake drizzled with warm sauce.

The cake will keep in an airtight container, at room temperature, for up to 4 days, and can be frozen for up to 3 months. Store any unused sauce in the refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories