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.
Ingredients
- 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
Instructions
- To make caramel sauce, stir ingredients in a small saucepan over low heat until sugar is dissolved and mixture is smooth.
- Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) round cake pan; line base and side with baking paper.
- 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.
- Combine soda and milk in small jug; stir into banana mixture. Stir in sifted flours, in two batches. Spread mixture into pan.
- Bake cake about 50 minutes. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
- Serve slices of cake drizzled with warm sauce.
