Banana caramel cakes

Impress your guests with these scrumptious banana and caramel cakes from Australian Women's Weekly.
12 Item



1.Preheat oven to 180°C/350°F. Line 12-hole (⅓ -cup/80ml) muffin pan with paper cases.
2.Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy.
3.Stir in sifted dry ingredients, banana, sour cream and milk. Divide mixture into paper cases; smooth surface.
4.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Remove paper cases from cold cakes.
5.Fold 2 tablespoons of the caramel into cream.
6.Cut cakes horizontally into three slices. Re-assemble cakes with remaining caramel and sliced banana. Top cakes with caramel-flavoured cream.
7.Using a vegetable peeler, grate chocolate; sprinkle over cake tops.

This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 25 minutes. Two large (460g) overripe bananas will give 1 cup mashed banana.


Related stories