This is criminal banana cake……….because after tasting a portion, my dad said it was soooo good, it should be illegal! He’s right, this kind of cake, this kind of moistness (don’t you just hate the word moist?!), this kind of flavour shouldn’t be allowed!!! But you know what…….it is………I did……….and you can!
I had a pile of blackened bananas that needed used up and I am super partial to a banana cake. After seeing a recipe for delightful banana cake on tip hero, I knew I would have to have a go at it. As with most recipes, I tweaked it a little to my own taste and techniques, adding in an extra layer of caramelised banana on top and a few spices in the mix.
It’s the type of dessert that’s unassuming…..banana cake, easy right?? But my dad is STILL going on about this one!
I can’t encourage you enough to try this recipe -it’s worth every ………single …….. goddamn………calorie!!!!
Stick it in your gob- serve generously, be happy
- 3-4 ripe bananas
- 2 teaspoons lemon juice
- 350g plain flour
- 1-½ tsp baking powder
- ¼ teaspoon salt
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 170g soft butter
- 450g sugar – 1/2 granulated – 1/2 soft dark brown sugar
- 3 eggs
- 2 teaspoons pure vanilla extract
- 360ml buttermilk
- Caramel sauce – homemade or shop bought
- 1 large banana, sliced
1.Preheat the oven to 140c. Grease a metal baking pan – I used my 9×9″ pan – if you use something smaller or larger remember to adjust the cooking time accordingly.
2.Mash the bananas in a bowl with the lemon juice and set aside.
3.In another bowl, sieve together the flour, baking soda, salt and spices.
4.In yet ANOTHER bowl, beat the butter and sugars together and then mix in the eggs, one at a time. Add in the vanilla.
5.Stir 1/2 the flour mix into the butter/egg mix followed by 1/2 the buttermilk. Stir in the remaining flour mix, and then the remaining buttermilk, making sure its all nicely incorporated – but remember not to mix too vigorously – we want a light cake!
6.Finally add the mashed bananas into the cake batter.
7. For the topping, pour the caramel into your baking pan and arrange the sliced banana on top. Don’t be too neat, but remember this will be the top of your cake once it’s turned out, so take a little care here.
8.Pour batter on top of the caramel bananas. Bake for 1 hour 10 minutes or until an inserted knife comes out clean.
9.Remove the cake from the oven and let it cool slightly on a wire rack – don’t let it get completely cold, otherwise it will be hard to turn out.
10.When the cake is cooled a bit, turn it upside down onto your serving plate of choice.
11.Plant face in cake.
12.Serve with warm caramel sauce and ice cream – if you want, but…..why wouldn’t you??