I think we can all agree that whatever we bake – or eat – adding some salted caramel to it can only make it better.
At the same time, banana cake is an all-time favourite classic of mine so naturally here I’ve merged the two together.
Banana cake is relatively easy to make and can be whipped up in a couple of hours and as it’s quite a rich flavour, here instead of actually mixing the caramel into the cake, I’ve served it along side as a thick, sticky butter.
I have another recipe here for the salted caramel sauce but if you’re in a hurry and don’t have time to make your own a shop-bought one would do or you could just go for a thick slathering of Nutella.
With this cake I didn’t put icing on top and you’ll see why when you eat it. It’s a deliciously rich-tasting cake and when topped with a thick layer of salted caramel you really don’t need anything else with it.
150g self-raising flour
150g caster sugar
2 large eggs, at room temperature
100g softened butter
One batch of salted caramel sauce
3 ripe bananas (the blacker the better)
A pinch of salt
Preheat the oven to 180C/160 fan/Gas 4.
Mix the butter and sugar together until everything’s combined and you’ve got a light, creamy mixture (about five minutes with an electric beater, 7-8 without). This is the texture you’re after:
Mash up the bananas until they no longer resemble bananas and look more like mush.
Add the bananas to the main mixing bowl and stir until combined. Add the eggs, one at a time, and then sieve in flour and add the salt.
Continue mixing on a slow speed for a few minutes then when everything is combined put the tin into the oven and set a timer for 50 minutes.
Keep an eye on the cake, it’s done when a knife inserted into the middle comes out clean, this can take around an hour or slightly longer.
When it’s done take the cake out and let it cool slightly before cutting into slices, topping with salted caramel and enjoying.