Banana caramel cakes
Impress your guests with these scrumptious banana and caramel cakes from Australian Women's Weekly.
- 55 mins cooking
- Makes 12 Item
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Ingredients
Banana caramel cakes
- 90 gram butter, softened
- 1/2 cup (110g) firmly packed light brown sugar
- 2 eggs
- 1/2 cup (75g) self-raising flour
- 1/2 cup (75g) plain (all-purpose) flour
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 1/2 teaspoon mixed spice
- 2/3 cup mashed overripe banana
- 1/3 cup (80g) sour cream
- 2 tablespoon milk
- 375 gram canned caramel
- 1/2 cup (125ml) thickened cream, whipped
- 2 bananas (400g), sliced thinly
- 100 gram dark (semi-sweet) eating chocolate
Method
Banana caramel cakes
- 1Preheat oven to 180°C/350°F. Line 12-hole (⅓ -cup/80ml) muffin pan with paper cases.
- 2Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy.
- 3Stir in sifted dry ingredients, banana, sour cream and milk. Divide mixture into paper cases; smooth surface.
- 4Bake 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.
- 5Fold 2 tablespoons of the caramel into cream.
- 6Cut cakes horizontally into three slices. Re-assemble cakes with remaining caramel and sliced banana. Top cakes with caramel-flavoured cream.
- 7Using a vegetable peeler, grate chocolate; sprinkle over cake tops.
Notes
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.