Sie sind auf Seite 1von 2

Banana caramel cake

110g butter, softened


1 1/4 cups firmly packed brown sugar
2 bananas, peeled, halved lengthways
2 eggs, lightly beaten
1 tablespoon golden syrup
3/4 cup plain flour, sifted
1/3 cup self-raising flour, sifted
1/3 cup milk
hipped cream, to serve
Step Description
Step 1
Preheat oven to 180C/160C fan-forced. Lightly grease a 6cm-deep !cm "
1!cm #$ase% loaf pan. Line &ith $a'ing paper allo&ing a (cm overhang at long
ends.
Step (
Com$ine 10g $)tter 1/( c)p s)gar and ( ta$lespoons cold &ater in a sa)cepan
over medi)m heat. Coo' stirring for * to + min)tes or )ntil s)gar has
dissolved. ,ring to the $oil. Coo' for * min)tes or )ntil thic'ened. Po)r into
prepared pan.
Step * C)t $ananas in half trimming to -t pan. Place c)t side do&n over syr)p.
Step +
.sing an electric mi"er $eat remaining $)tter and s)gar for / min)tes or )ntil
light and 0)1y. 2dd eggs 1 at a time $eating )ntil 3)st com$ined. Stir in golden
syr)p and half the 0o)rs and mil' )ntil 3)st com$ined. Stir in remaining 0o)rs
and mil' )ntil com$ined. Spread over $anana. ,a'e for // min)tes to 1 ho)r or
)ntil a s'e&er inserted in centre comes o)t clean. Stand in pan for / min)tes.
4)rn o)t onto a &ire rac' to cool. Serve &ith cream.