Caramel Banana Cake With Rum Butterscotch Recipes
BANANA & RUM CARAMEL CAKE
This single layer cake looks beautiful and tastes great - I always love the combination of banana with caramel. The addition of rum to the caramel takes it over the top! You can even replace the banana in this recipe with pumpkin puree for fall baking.
Provided by Izy Hossack
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
- In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
- Caramel:.
- Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
- Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
- Decorate:.
- Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.
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CARAMEL RUM AND BANANA CAKE | RECIPE | KITCHEN STORIES
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- To make the caramel, place the sugar and water in the saucepan and allow the sugar to dissolve over a low heat. When dissolved, the sugar liquid will start to colour. When it reaches a light amber colour add the butter and whisk. Take the saucepan off the heat, whisk in the cream and add the rum. (Rum is optional)
- Whilst the caramel cools a little, line the loaf tin with parchment paper and then chop the ripe banana into circles. Pour around two thirds of the caramel into the bottom of the lined tin and layer the banana on top. Set the rest of the caramel aside for serving later.
- Preheat the oven to 350 degrees farenhite/gas mark 4. To make the cake mixture cream together the butter and sugar. Add the eggs and mix. Next, mash the bananas and add to the cake mix. Sieve the flour and baking powder and fold into the mix. Carefully spoon the cake mixture on top of the caramel and bananas. Bake for 45 minutes. (Check the cake after 30 minutes, you may need to place a piece of foil over the top to stop the edges from burning.)
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