I’ve been meaning to make this cake for a long time! I learned about this cake about a year ago from a friend who enjoys the recipes of the Australian Martha Stewart, Donna Hay. I’ve seen a couple of her shows, and I’ve decided that I like her too! I watched her make this banana cake before and have always wanted to try it myself, so here goes.
In case you were wondering, I tend to have a lot of old bananas in my house. That’s why I make so many banana desserts.
First, I had to pull out my trusty scale. Because the Australians are on the metric system, like everyone else in the world. Then I measured out these ingredients:
- 125 g butter, softened
- 1 cup sugar
- 1/4 cup brown sugar
- 3 eggs
- 2 cups plain all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3/4 cup sour cream
- 1 cup rough mashed bananas (this is about 2 large bananas)
For the caramel sauce:
- 3/4 cup brown sugar
- 1 cup of pouring cream (I used I small can of table cream)
You’ve seen me make lots of cakes before, you know how it’s done! I had the oven preheated to 350, then I mixed the butter and sugars together until it became creamy. Then I added the eggs, the sour cream, the banana, and the cinnamon – mixed those well – and then added the flour and baking powder over the mixture. Carefully, so I wouldn’t make the flour explode in the kitchen. Like I do every time.
I poured the mixture into a greased bundt pan and baked for about 40 minutes.
While the cake cooled, I prepared the caramel sauce. So saucy.
I mixed the brown sugar and the cream together until I got this bubbly brown lava.
Then I tried to elegantly pour it over the still-warm cake. I had to force the cascading effect in some spots, but I managed to get the sauce on there all right.
I have made many banana desserts before, and I know I will be making many more in the future, but I have to say, I think this one of the best banana cakes I’ve ever tried. The cake is moist, sweet, and soft, and the banana flavor is just right. The caramel sauce is a good match, though I think the cake is just fine with or without it.
Presentation: The caramel topping could look less sloppy…but I’ll work on that next time!
Edibility: Oh yes!
Tastiness: So very tasty. Perfect for tea time.