This delicious recipe was sent in by a community member and is the perfect twist on a traditional banana cake. It even won a cooking competition in Brisbane thanks to the beautifully rich flavour from the golden syrup and oozy caramel sauce with sticky bananas on top. Try serving it with a spoonful of vanilla ice cream or a dollop thickened cream.
- 120g butter, softened
- 1 1/4 cups firmly packed brown sugar
- 2 bananas, peeled, halved lengthwise
- 2 eggs, lightly beaten
- 1 tablespoon golden syrup
- 3/4 cup plain flour, sifted
- 1/3 cup self-raising flour, sifted
- 1/3 cup milk
- Thickened cream or ice cream, to serve
1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at long ends.
2. Combine 20g butter, 1/2 cup sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Bring to the boil. Cook for 3 minutes or until thickened. Pour into prepared pan.
3. Cut bananas in half, trimming to fit pan. Place, cut side down, over syrup.
4. Using an electric mixer, beat remaining butter and sugar for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in golden syrup and half the flours and milk until just combined. Stir in remaining flours and milk until combined. Spread on top of bananas and caramel.
5. Bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve with ice cream or thickened cream.
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