I have made pineapple cake before. Now when I look at my counter and there is 3 bananas still sitting there staring at me. I knew I have to cook them. *Grin*
Banana cake has always been something I can’t resist. If you read my posts, you will now know that I cannot resist a lot of food. Anyway, if you resist food, then you are not a foodie. So, it is OK for me not to resist food.
So, back to this banana cake. This is my tea time favourite. The smell of cake filled with the scent of banana is a small happiness and comfort that formed in your head when eating it. This banana cake is bit different because I make some caramel and put at the bottom and split some bananas and the pour the cake mixture on top. It’s fun to make and great to look at.
Banana Cake (serves 6 person)
- 3 bananas – just because I have 3 and I want to do something with it
- 1.5 banana, mashed up to be mixed into the cake mixture
- 1.5 banana, split in half and it will be placed at the bottom of the cake pan
- 120g of sugar, room temperature
- 100g of butter
- 150g of all purpose flour
- 3 eggs
- ½ teaspoon of baking powder
- ½ teaspoon of vanilla extract
- A pinch of salt
- To make the caramel:
- ½ cup of castor sugar
- 2 tablespoon of water
*I used a 8-inch cake pan.
- First let’s make the caramel. In a sauce pot, put in sugar and water. In medium heat, cook the sugar and water until the liquid turns to light brown caramel. Do not stir the sugar and water when you start cooking it as it will crystallise the liquid.
- Pour the caramel into your cake pan. Make sure you do this as soon as you get the light brown color caramel. If you wait, the caramel will turn solid and you can’t pour after that. Spread the caramel evenly in the cake pan. All these have to be done quick before the caramel turns solid. It is OK that the caramel turns solid at the bottom of the cake pan because the baking later will liquify it.
- Preheat your oven at 170°C.
- By using a hand mixer, beat the sugar and butter until it fluffs and turns to pale yellow color. Add in the mashed banana and continue to beat.
- Add in the egg, one by one and continue to use the hand mixer to mix. Add in the vanilla extract and mix evenly.
- Sift flour and baking powder together. Divide into 3 batches and add into the mixture. Using a spatula, fold in the flour. Do not stir the mixture.
- Once that’s done, place the splitted banana on the caramel in the cake pan. Pour in the cake mixture. Bake in the oven for about 1 hour or until the surface turns golden brown. Stick in a cake tester to check. If it comes out clean, you are good.
- Take out and turn it over on a plate. You will see the caramel oozing and drizzling down from the cake.