Caramalised Banana Cake

I love cake and I love bananas, so add them together then you have one very content woman.

Ensure you use ripened bananas, otherwise they will be slightly hard once the cake is cooked, and not soft and delicious.

This cake is delicious on it own or served with Oreo ice cream!

Ingredients:

For the topping:

• 80g unsalted butter, plus extra for greasing
• 150g light brown muscovado sugar
• 1/2 tsp vanilla bean paste
• 4 large ripened bananas

For for the cake batter:

• 240g plain flour
• 21/2 tsp baking powder
• 1 tsp cinnamon powder
• 1 tsp ground ginger
• 300g golden caster sugar
• 120g unsalted butter, very soft
• 3 large eggs
• 150ml soured cream

Heat the oven to 180C/160C fan/gas mark 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.

To make the topping, put the butter and the sugar in a small saucepan snd cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.

To make the batter, put all of the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins - 1 hour or until a skewer inserted in the middle comes out clean. If the cake begins to to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 minutes before turning out to a plate.

This cake is best served warm so reheat your slice in a microwave for 20 seconds if not eating straight away or over the next few days.

Serve on its own or with ice cream....it goes exceptionally well teamed with Oreo ice cream!

Bon appétit!!