Caramel Rum and Banana cake

Step 1/4

• 200 g caster sugar
• 60 ml water
• 50 g butter
• 60 ml double cream
• 50 ml dark rum

• saucepan
• whisk
• liquid measuring cup

To make the caramel, place the sugar and water in the saucepan and allow the sugar to dissolve over a low heat. When dissolved, the sugar liquid will start to colour. When it reaches a light amber colour add the butter and whisk. Take the saucepan off the heat, whisk in the cream and add the rum. (Rum is optional)

Step 2/4

• 1 tsp baking powder

• loaf pan
• knife
• parchment paper

Whilst the caramel cools a little, line the loaf tin with parchment paper and then chop the ripe banana into circles. Pour around two thirds of the caramel into the bottom of the lined tin and layer the banana on top. Set the rest of the caramel aside for serving later.

Step 3/4

• 1 banana (ripe)
• 140 g sugar
• 140 g butter
• 2 eggs
• 2 bananas (overripe)
• 140 g flour

• bowl
• wooden spoon
• rubber spatula

Preheat the oven to 350 degrees farenhite/gas mark 4. To make the cake mixture cream together the butter and sugar. Add the eggs and mix. Next, mash the bananas and add to the cake mix. Sieve the flour and baking powder and fold into the mix. Carefully spoon the cake mixture on top of the caramel and bananas. Bake for 45 minutes. (Check the cake after 30 minutes, you may need to place a piece of foil over the top to stop the edges from burning.)

Step 4/4

Allow the cake to cool then serve with the rest of the caramel and cream. Enjoy!

Enjoy your meal!