Caramel Banana Cake

Method

Make the cake

1
Preheat 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.
2
To 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.
3
In a small bowl, mix flax seeds with 6 tbsp water and let sit 5 minutes until thickened.
4
In a large bowl, combine flour, cinnamon, and walnuts.
5
In 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.
6
Fold wet mixture into dry until combined, then stir through chocolate chips.
7
Pour batter over the caramel bananas. Bake for 35–45 minutes or until a skewer comes out clean.
8
Cool 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.

...And that's it, enjoy!

Have you cooked this recipe?

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

Woolworths

Caramel Banana Cake

Name: Caramel Banana Cake
Yield: 6 servings
Cuisine: International
Ingredients: 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

David & Stephen Flynn

Cooking

45 min

Overall

—

Ready by

—

Level

6 serves

metric

3 tips

Method

Make the cake

1
Preheat 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.
2
To 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.
3
In a small bowl, mix flax seeds with 6 tbsp water and let sit 5 minutes until thickened.
4
In a large bowl, combine flour, cinnamon, and walnuts.
5
In 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.
6
Fold wet mixture into dry until combined, then stir through chocolate chips.
7
Pour batter over the caramel bananas. Bake for 35–45 minutes or until a skewer comes out clean.
8
Cool 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.

...And that's it, enjoy!

Have you cooked this recipe?

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