6 serves
3 tipsCaramel Banana Cake
Method
Make the cake
- 1Preheat oven to 160°C fan-forced (180°C conventional). Line a 23 cm springform tin with baking paper. Arrange the sliced bananas cut-side down on the base.
- 2To make the caramel, place the caster sugar and water in a wide saucepan over medium heat. Swirl occasionally but do not stir until sugar dissolves and turns golden. Once smooth and amber, remove immediately and pour evenly over the bananas in the tin. Set aside to cool.
- 3In a small bowl, mix flax seeds with 6 tbsp water and let sit 5 minutes until thickened.
- 4In a large bowl, combine flour, cinnamon, and walnuts.
- 5In a blender, process the bananas, oil, liquid sweetener, and flax mixture until smooth. If not using a blender, mash bananas and whisk with wet ingredients.
- 6Fold wet mixture into dry until combined, then stir through chocolate chips.
- 7Pour batter over the caramel bananas. Bake for 35–45 minutes or until a skewer comes out clean.
- 8Cool slightly, then run a palette knife around the tin. Place a plate over the tin and invert carefully to release. Scrape out any caramel left behind.
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...And that's it, enjoy!
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Ingredients
For the cake
3 ripe bananas, sliced lengthwise
150 g caster sugar
2 tbsp water
200 g self-raising flour
1 1/2 tsp ground cinnamon
120 ml sunflower or cooking oil
150 g liquid sweetener, such as maple syrup, agave or brown rice syrup
2 tbsp ground flax seeds
6 tbsp water
3 ripe bananas, peeled
50 g walnuts, roughly chopped
100 g chocolate chips or chopped dark chocolate
Shopping list for this recipe
WoolworthsSign in to shop this recipe's ingredients at Woolworths.
Chill bananas before slicing for cleaner cuts and easier arranging.
Serve warm with cream or ice cream for dessert, or enjoy cooled as a cake.
