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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180C (170C fan-forced). | 2. Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best. | 3. For the caramel topping, melt 60g butter in a small saucepan over a medium heat. | 4. Add brown sugar and golden syrup. | 5. Cook for 3 minutes, stirring occasionally. | 6. Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly. | 7. Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter. | 8. In a small bowl, mash the very ripe banana well then mix in the sour cream. | 9. Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy. | 10. Add the vanilla extract and then the eggs, one at a time, beating well after each addition. | 11. Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined. | 12. Add the mashed banana and sour cream mixture and beat briefly to combine. | 13. Now, peel the just-ripe bananas and slice them on the diagonal. | 14. Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce. | 15. Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin. | 16. Reserve four smaller slices for the centre and arrange them, overlapping, as best you can. | 17. Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas. | 18. Take a bread knife and gently smooth the batter until it is spread evenly. | 19. Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven). | 20. The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked. | 21. Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides. | 22. Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin. | 23. Leave the cake tin to stand on top of the plate for 20 seconds before removing it. | 24. If any bananas stick to the top of the tin, simply remove them and press back into the cake. | 25. Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream. | 26. If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave. | 27. If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
banana	1		mashed	200.25	51.39	2.4525	0.7425
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
self raising flour	180			-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
butter	90			7695.0	353.565	240.435	648.0
caster sugar	180			-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	2			143.0	0.72	12.56	9.51
butter	60			7695.0	353.565	240.435	648.0
brown sugar	120			100320.0	25895.76	31.68	0.0
golden syrup	1 1/2	1/2		-	-	-	-
banana	4			200.25	51.39	2.4525	0.7425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.