I had great intensions of eating these bananas when they where young, yellow and beautiful yet once again I have let them wilt, turn brown and die only to be reborn as an amazing out of this world banana cake. I’m sure you are with me when I say whoooo hooooo banana cake.
The cake is really moist and quite light and fluffy. The cake itself is not overly sweet but the caramel topping makes up for that, it gives the cake an amazing warmth, just what you want in time for winter, mind you it would be perfect all year around. I have to say I am quite impressed with this cake. It was after all a throw anything in to the mixture cake and I think it turned out pretty Supercalifragilisticexpialidociously well, I think the sour cream I added in to the mixture just for the fun of it really worked a treat. Ok so I’m proud as punch go on give it a go.
The trunk that I photographed the cake on is an old trunk that sits in the front of my studio. It was my dad’s old school trunk, it has K Purvis stamped on to the front of it. I’m not quite sure how he moved it cos it weighs a tonne, but he would cart this thing off to boarding school with him back in the day when he was a wee lad:) He said he also took it to sea when he was a cadet engineer, so this trunk has quite literally been around the world. Oh the stories I’m sure it could tell. 🙂
Caramel Banana Cake
Topping
1/4 cup brown sugar
1/4 cup of cream
2 bannans
Cake
100g butter
1 cup brown sugar
2 ripe bannans
1/2 cup sour cream
2 teaspoons vanilla essence
2 eggs
2 cups self raising flour (gluten free or plain)
Pre heat oven to 190C
To make the topping, sprinkle the sugar into a 20cm round cake tin, then pour over the cream. Cut up the two bananas into pieces about 3mm thick and lay them over the cream and sugar. Set aside
To make the cake, cream the butter and sugar together. Mash up the banana’s with a fork and add along with the sour cream, vanilla essence and eggs then stir through. Sift in the flour and stir until well combined. Pour over the bananas and bake for 40mins or until cooked.
Serve hot straight from the oven.
This cake looks so moist and delicious!!! Great job!
Thanks Mr & Mrs P!
oo-oo-oooo! That cake is fantastic! I’ll definitely prepare it next week!
Your blog is very beautiful and tasty!!))
Thanks Elen, let me know how it goes.
Yummm! Banana cake is the best way to go when you have those over-ripe bananas! I love the addition of caramel–perfection! (:
Hey Monica,
Yeah I seems to always have over ripe bananas cake is a great way to use them up.
Soph
Hi Sophia
OMG banana cake is my all time favourite.
Your cake looks absolutely stunning and your photography again shows just how much you love your craft.
I love the way the background blue complements the warm gold of the caramel topping of the cake! And of course the way you involve us all with your wonderful stories.
Always G
Thanks G, I love getting your comments.
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.
Mmm…I’ve got a lot of bananas too. This might just be the ticket! 😛
I think so!!
This look so mouthwatering good! I looked through your blog and all your food, and photos look fabulous!
Thanks Barb, I loved looking through yours its so peaceful and beautiful.
Beautiful banana cake! Love what you did with the topping. Your wilted bananas definitely got reborn into something delicious! 🙂
Thank you Julia, its always a great feeling when you can save food that could be put in the bin. Thanks for stopping by the blog too. xx
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