Banana cake with caramel sauce

Banana cake with caramel sauce


The cake will keep in an airtight container, at room temperature, for up to 4 days, and can be frozen for up to 3 months. Store any unused sauce in the refrigerator.


  • 50 gram (1½ ounces) butter
  • 1/2 cup (110g) firmly packed light brown sugar
  • 2 tablespoon golden syrup
  • 155 gram (5 ounces) butter, softened
  • 3/4 cup (165g) firmly packed light brown sugar
  • 2 eggs
  • 1 1/2 cup mashed banana (from 3 large bananas)
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoon hot milk
  • 1 cup (150g) plain (all-purpose) flour
  • 2/3 cup (100g) self-raising flour


  1. To make caramel sauce, stir ingredients in a small saucepan over low heat until sugar is dissolved and mixture is smooth.
  2. Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) round cake pan; line base and side with baking paper.
  3. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in banana.
  4. Combine soda and milk in small jug; stir into banana mixture. Stir in sifted flours, in two batches. Spread mixture into pan.
  5. Bake cake about 50 minutes. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
  6. Serve slices of cake drizzled with warm sauce.

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