Caramelised Banana Fosters Cake
Ingredients
Base
- 60 grams butter, diced
- ¾ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup rum
- 4 large, firm but ripe bananas
Cake
- 1 cup mashed, very ripe bananas (about 3)
- 2 large eggs, size 7
- ½ cup rice bran oil
- ½ cup brown sugar
- ½ cup caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 2 cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- 1
Grease a 22cm x 6cm deep square cake tin. Don't use a shallower cake tin as the caramel bubbles up during baking and will spill over the sides.
- 2
Preheat the oven to 160°C fan bake.
- 3
Base - Put the butter, sugar and cinnamon in a small saucepan and bring to the boil, stirring to dissolve the sugar. Add the rum and boil gently for 4 minutes. Cool for 5 minutes then tip into the base of the tin.
- 4
Slice the bananas lengthways and place cut side down in the tin, trimming them to fit and cover the base. Set aside.
- 5
Cake - Whisk the bananas, eggs, oil, both sugars, vanilla and the nutmeg together in a large bowl. Add the combined flour, baking powder and salt and whisk until well combined.
- 6
Gently spoon the batter over the bananas, taking care not to dislodge them and smooth the top.
- 7
Bake for 25–30 minutes until puffed and golden and a skewer inserted into the centre comes out clean.
- 8
Leave to cool for 10 minutes then run a knife around the inside of the tin. Invert the cake onto a serving plate with a small rim and replace any bananas that might be stuck on the base along with any caramel. Serve warm or at room temperature with lashings of cream.
