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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Here is a recipe for a banana cake to die for (dont be concered too much on the long list of steps/ing...it's well worth the effort) It can be served as a dessert drizzled with golden syrup and cream or as a cake to have with coffee. I love it hot with stack of fresh cream! Ingredients:
60 g butter or 60 g margarine |
3/4 cup brown sugar |
2 firm bananas |
180 g self raising flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 very ripe banana |
2 tablespoons sour cream |
60 g butter or 60 g margarine |
180 g caster sugar |
1 teaspoon vanilla |
2 eggs |
cream, for serving (optional) |
golden syrup, for serving (optional) |
Directions:
1. Preheat oven to 180 degrees Celsius.
2. Melt together butter and brown sugar over low heat, cook for a few minutes, stirring occasionally.
3. Pour into greased cake tin and swirl around to cover bottom.
4. Slice firm bananas into rings and place into bottom of cake tin in one layer.
5. Sift together flour, cinnamon and nutmeg put aside.
6. Mash very ripe banana and stir in sour cream, put aside.
7. Cream together butter and caster sugar, add vanilla, add eggs, one at a time, mixing well between each.
8. Mix in sifted flour and add banana/sour cream mixture stir till just combined.
9. Pour batter carefully into tin over caramel and bananas, spread carefully, to avoid disturbing bananas.
10. Bake for approximately 45 minutes, or until cake springs back when lightly touched.
11. Remove from oven and stand for a couple of minutes before inverting onto serving plate.
12. Wait about 30 seconds before removing tin.
13. Drizzle top of cake with golden syrup, and serve warm with whipped cream.
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