Caramel chip banana cake
Use up overripe bananas on this tea party cake, which is given an indulgent twist with crunchy caramel chips in soft frosting
Difficulty and servings
Serves 8
Preparation and cooking times
1 ½ hours + cooling
- Heat oven to 160C/ fan 140C/gas 3. Butter and line a 900g loaf tin with a strip of baking parchment that hangs over the short ends.
- To make the caramel, tip the sugar into a frying pan, shaking it to an even layer. Heat gently until it melts, tipping the pan to make sure the edges don't burn. Once melted to a golden caramel, pour it onto a baking sheet set on something that won't burn or melt. Leave to cool, then smash into small pieces.
- Beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas and beat in with the eggs, flour, almonds, baking powder and yoghurt until smooth. Stir in 1/3 of the caramel and spoon into the tin. Bake for 45-50 minutes until the cake is golden and a skewer comes out clean. Cool in the tin, then lift out by the parchment ends.
- Make the frosting by beating the butter and sugar. Choose a few pieces of caramel for decoration and crush the rest finely. Stir the crushed caramel into the frosting, ice the cake and decorate with caramel chips.
PER SERVING
702 kcalories, protein 7.3g, carbohydrate 79.6g, fat 41.6 g, saturated fat 22.4g, fibre 1.5g, salt 1.07 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1722636/
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Ingredients
- 175g very soft butter
- 150g golden caster sugar
- 2 very ripe bananas broken into pieces
- 3 eggs
- 140g self-raising flour
- 75g ground almonds
- ½ tsp baking powder
- 3 tbsp natural yogurt
CARAMEL
- 200g golden caster sugar
FROSTING
- 150g very soft butter
- 100g icing sugar
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A super-simple ice cream which goes gorgeously with warm puddings and cake
16
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
1 ½ hours + cooling
Ingredients
- 175g very soft butter
- 150g golden caster sugar
- 2 very ripe bananas broken into pieces
- 3 eggs
- 140g self-raising flour
- 75g ground almonds
- ½ tsp baking powder
- 3 tbsp natural yogurt
CARAMEL
- 200g golden caster sugar
FROSTING
- 150g very soft butter
- 100g icing sugar
PER SERVING
702 kcalories, protein 7.3g, carbohydrate 79.6g, fat 41.6 g, saturated fat 22.4g, fibre 1.5g, salt 1.07 g
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21 October 2011
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22 October 2011
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22 October 2011
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24 October 2011
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