I have just noticed that I have a lot of banana recipes in my blog. (Note to self -must diversify and buy some different fruit.) I think the reason I have so many banana recipes is because I always have a couple left in the fruit bowl and never manage to eat them all on time. I had seen this recipe before in Darina Allen’s Ballymaloe cookbook and the picture alone made me drool. The good thing about this recipe is that it uses 5/6 bananas so it’s great if you have loads to use up. Also this recipe really works with overripe bananas. Its pretty yum and it’s nice straight out of the oven with a cool yoghurt /crème fraîche or butterscotch ice-cream if you’re feeling bold.
Here’s how:
Banana base
– 3oz of butter
– 1 1/2 oz of soft brown sugar
– 3-4 bananas – depends on the size
– a small squeeze of fresh lemon juice
Cake bit
– 1 ripe banana mashed
– 2 tablespoons of natural yoghurt
– 2/3 drops of vanilla extract
– 5oz of castor sugar
– 3oz of butter
– 2 organic eggs
– 6oz of self raising flour
Equipment
– electric beater
– 25cm ovenproof frying pan.
Begin by melting the butter for the banana base in the frying pan. Add the brown and castor sugar to the butter an heat until dissolved. Slice the bananas and arrange in a circle in the pan. Squeeze a drop of lemon over the bananas.
Next preheat the oven to 180 degrees celsuis. Now, to make the topping, mix the mashed banana with the creme fraiche and vanilla extract. Leave aside in a bowl. Meanwhile cream the butter with an electric beater. Add the sugar and beat until well mixed in. Add the eggs one at a time and beat well between each addition. Now fold in a few tablespoons of the flour followed by a few tablespoons of the banana yoghurt mix. Continue until all the flour and banana yoghurt mix are fully mixed in. Carefully spoon the mixture over the banana caramel layer. Place in the oven and cook for 40-50mins – or until golden brown.You can test whether it is done by placing a knife into the cake. If it comes out clean, the cake is done.
Once you have taken the cake out of the oven leave to set for 5-7 mins. Then turn out onto a plate.
What worked:
I didn’t think this cake was wow but it was nice, however cream, yoghurt/ice -cream are a necessity.
I served with butterscotch sauce and ice cream – which was a winner.
