Banana Caramel Cake

    1 hour 30 minutes

    This is a moist, dense banana cake with an oozy caramel centre. Delicious served warm with vanilla ice-cream. The cake will keep in an airtight container for up to 3 days.

    1 person made this

    Serves: 12 

    • 125g butter, softened
    • 2/3 cup (150g) caster sugar
    • 2 eggs
    • 1 2/3 cups (250g) self-raising flour
    • 2 over-ripe bananas, mashed
    • 2/3 cup (160ml) buttermilk
    • 1/2 cup caramel top n' fill or thick caramel sauce

    Preparation:20min  ›  Cook:50min  ›  Extra time:20min cooling  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease a 20cm square cake pan and line base and sides with baking paper.
    2. Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer to a large bowl. Stir in sifted flour, banana and buttermilk until combined.
    3. Spread half the cake mixture into prepared pan. Dollop teaspoons of the caramel, about 2cm apart, all over cake mixture. Top with remaining cake mixture and gently spread to level surface.
    4. Bake cake about 50 minutes or until a skewer comes out clean. Leave the cake in pan for 10 minutes, then turn top-side up onto wire rack to cool.

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