I usually have banana and weet-bix for breakfast, but I've discovered recently that I need a quick brekkie option for when Jnr Pink just won't cooperate and let me eat my breakfast in peace... Which means that I sometimes have a bunch of bananas left over at the end of the week.
So this is the first of a few banana-themed recipes that I have been trying... and if you ask me, I'm starting with the best one - so moist.... mmmmmm my mouth is salivating just thinking about it. Anyway, don't be fooled by the less than wonderful looking photo above, I admit it wasn't meant to look like that and when I perfect it I'll definitely put a better photo up there! But regardless of its appearance, it is unanimous - it tastes absolutely amazing!
Only takes about 15-20min to make, the most time-consuming bit is the fiddly cutting up and mashing of the bananas.
Ingredients
- 1 cup caster sugar
- 1 cup water
- 1 medium banana sliced thinly
- 2 eggs, beaten lightly
- 2/3 cup vegetable oil
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup plain flour
- 1/3 cup self-raising flour
- 2 teaspoons mixed spice
- 1 teaspoon bicarbonate of soda
- 1 cup mashed banana (about 2 medium bananas)
Method
Step 1: Preheat oven to 170degrees Celcius. Grease a deep 22cm round cake pan.
Step 2: Stir caster sugar and water in a medium saucepan over heat, without boiling, until sugar dissolves, and bring to the boil. Boil, uncovered, without stirring - about 10 minutes or until caramel in colour. Pour toffee into prepared tin, top with sliced banana.
Note: This is the bit I have yet to perfect... I've made this one twice already and can't get the toffee bit right (it was my first time working with toffee and apparently its not as simple as it seems). The first time it crystalised (below left), I think possibly because I tried to save time and was doing Step 3 while I was doing Step 2...? And the second time (below right), the toffee stayed runny so when I added the mixture to it all the beautifully placed bananas were pushed out to the edges... Hopefully third time lucky, and when I get it right, I'll update this post!
Step 3: Combine egg, oil, brown sugar and extract in medium bowl. Stir in sifted dry ingredients, then mashed banana. Pour mixture into prepared pan.
Step 4: Bake cake for 40 minutes.
Step 5: Stand cake in pan 5 minutes before turning onto a wire rack covered with baking paper; turn cake top-side up.
Step 6: Serve cake warm or at room temperature.
