Ingredients Jump to Instructions ↓

  1. 60g butter

  2. 110g dark brown soft sugar

  3. 2 to 3 bananas Sponge mixture:

  4. 90g butter

  5. 90g sugar few drops vanilla extract

  6. 2 eggs

  7. 75ml milk

  8. 185g self-raising flour

  9. 1 pinch of salt

Instructions Jump to Ingredients ↑

  1. To make the toffee: Melt the butter in a saucepan. Add dark brown soft sugar. Stir till it bubbles and is well blended. Pour into the bottom of a round cake tin. Slice bananas lengthways and place over the caramel mixture.

  2. For the sponge mixture: Cream butter and sugar and vanilla; add beaten eggs one by one. Stir in sifted flour alternately with the milk, along with a pinch of salt.

  3. Spread sponge mixture over the bananas. Bake in a preheated 180 C / Gas 4 oven for approximately 40 to 45 minutes. Test with a skewer to ensure cake is done. Cool slightly, then invert onto a serving dish. Serve with cream or custard.


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