Banana Ring Cake

    Banana Ring Cake


    66 people made this

    This is a dense cake that uses bananas for its flavour; there is also a rich caramel sauce that is used to make it even richer and sweeter.

    Serves: 14 

    • Cake
    • 3 cups (375g) plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 325g butter
    • 2 cups (300g) brown sugar
    • 1 cup (200g) white sugar
    • 4 ripe bananas, mashed
    • 5 eggs
    • 2 teaspoons vanilla essence
    • 1/2 cup (125ml) milk
    • 1 cup chopped pecans
    • Glaze
    • 115g butter
    • 1/4 cup (35g) brown sugar
    • 1/4 cup (50g) white sugar
    • 1 teaspoon vanilla essence
    • 1/4 cup (250ml) thickened cream

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Cake: Preheat an oven to 165 degrees C. Combine flour, baking powder, baking soda and salt in a bowl. Set aside. Grease and flour a ring tin.
    2. Beat butter, brown sugar and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared tin.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 1 hour and 20 minutes.
    4. Glaze: Heat butter, brown sugar, white sugar, vanilla and cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved then gently simmer for 1 minute. Pour over baked cake while still in the tin. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.

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