Name: Banana caramel cakes
Cook time: 55 min
Total time: 55 min
Ingredients: 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

Banana caramel cakes

Impress your guests with these scrumptious banana and caramel cakes from Australian Women's Weekly.

Skip to Recipe

Makes 12 Item

Cook

55M

Ingredients

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

1.Preheat oven to 180°C/350°F. Line 12-hole (⅓ -cup/80ml) muffin pan with paper cases.

2.Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy.

3.Stir in sifted dry ingredients, banana, sour cream and milk. Divide mixture into paper cases; smooth surface.

4.Bake 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.

5.Fold 2 tablespoons of the caramel into cream.

6.Cut cakes horizontally into three slices. Re-assemble cakes with remaining caramel and sliced banana. Top cakes with caramel-flavoured cream.

7.Using a vegetable peeler, grate chocolate; sprinkle over cake tops.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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