22 July 2013
Did somebody say Banana Caramel Cake?
We’re a varied bunch here at The Human Network – amongst the Mudrunners and baristas we are also lucky enough to have a master baker in our midst. This is wonderful Sherise’s delicious recipe for rather decadent Banana Caramel Cake(s)! So if you’re hankering for a cup of tea and a treat on a cold winter’s day – we highly recommend this!
Sour cream banana cake
90g butter, softened
½ cup (110g) firmly packed brown sugar
½ cup (75g) self-raising flour
½ cup (75g) plain flour
½ teaspoon bicarbonate of soda
½ teaspoon mixed spice
2/3 cup mashed overripe banana
½ cup (80g) sour cream
2 tablespoons milk
Filling and decorations
380g can top ‘n’ fill caramel
½ cup (125ml) thickened cream, whipped
2 medium bananas (400g), sliced thinly
100g dark eating chocolate (optional)
1. Preheat oven to moderate (180 degrees/160 degrees fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.
2. Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy.
3. Stir in sifted dry ingredients, banana, sour cream and milk. Divide mixture among cases; smooth surface.
4. Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
5. Remove cases from cakes.
6. Fold 2 tablespoons of the caramel into cream.
7. Cut cakes horizontally into three slices. Re-assemble cakes with remaining caramel and banana. Top cakes with caramel-flavoured cream.
8. (optional!) Using a vegetable peeler, grate chocolate and sprinkle over cakes.