Banana cake with caramel sauce

What do you do when you have 2 over ripe bananas?

Over ripe bananas

Over ripe bananas

I baked a banana cake.  It isn’t another banana cake recipe. This is THE banana cake recipe. There was an intention to share this cake with my colleagues but oops, Mister and I finish the whole cake. I know how ‘bad’ this cake is but I could not help myself! It was just irresistible.

Banana cake with caramel sauce

Banana cake with caramel sauce

This is a recipe taken from Bourke Street Bakery. I only used half portion of this recipe. It is perfect for 2 very greedy people. :)

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Ingredients:

Banana cake

  • 250g unsalted butter
  • 335g castor sugar
  • 1 vanilla bean, spilt lengthways
  • 4 eggs
  • 200g sour cream
  • 300g self-raising flour, sifted
  • 2 – 3 ripe bananas (depending on the size)
  • 20g maple syrup or soft brown sugar
  • 30g of roasted hazel nuts, chopped (optional)

Caramel sauce

  • 200ml double cream
  • 100ml water
  • 300g castor sugar
  • 30ml liquid glucose (optional)
  • 80g unsalted butter
prepping banana cake

prepping banana cake

Method:

  1. Preheat oven to 200C. Grease a 28cm (11.25inch) round cake tin and line the base and side with baking paper. The paper should protrude at least 2.5cm above the tin
  2. Cream the butter and sugar. Scrape in the vanilla seeds. Whisk on love until pale and creamy. Add the eggs one at a time, allow each to mix in properly before putting in another. Add the sour cream in 2 batches. Then add flour in two until all is combined
  3. Lightly mash the bananas and drizzle with with maple syrup or sprinkle with brown sugar (I did both here!) Fold the mashed banana and chopped roasted hazel nuts lightly through the cake mixture to combine. Spoon into tin
  4. Bake for 55 minutes to 1 hour and 15 minutes. Use a skewer to test. Make sure that it comes out clean when inserted into the center of the cake. Cover the top of the cake loosely if it is starting to burn
  5. Meanwhile, make the caramel sauce. Pour the cream into a saucepan over high heat and bring it almost to boiling point. Put the water, sugar and glucose syrup in a sauce pan and stir until sugar dissolves. Once the sugar has dissolved, do not stir and just allow it to cook for about 7 – 10 minutes or until the liquid is a caramel colour. Remove from the heat
  6. Pour the hot cream into the pan with the with the caramel. It will bubble up so be careful. Place it back onto the heat and whisk until smooth. Remove from the heat and then whisk in the butter
  7. When the cake is ready, take it out from the oven and allow it to cool for 10 minutes. Remove from the tin and place it on the platter. To serve, poke about 40 holes into the cake using the skewer. Pour the caramel sauce over the top of the cake while it is still warm. Best eaten warm. If left overnight in the fridge, then just microwave it for about 20 seconds. Perfect
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This banana cake is seriously amazing. I reckon it is the best that I have ever tried. Shall make a comparison when I try the one at Bourke Street Bakery. If I think the home made version is amazing, then the one at the bakery will definitely blow me away.

banana cake with caramel sauce

banana cake with caramel sauce

The cake itself is super moist and light. I like the inclusion of the hazel nuts. It is not in the original recipe. I just happen to have roasted hazel nuts. However, Mister prefer not to have it. Personal preference I guess. How about you? Hazel or no hazel?

banana cake with caramel sauce

banana cake with caramel sauce