Malted caramel and banana cake

Name: Banana and caramel cake recipe
Yield: 1 medium bundt sized cake
Ingredients: 125g unsalted butter, melted and cooled, plus extra, to grease; 225g plain flour; 2 large ripe bananas, mashed (approximately 250g); 2 eggs; 1 tsp vanilla bean paste; 80g brown sugar; 110g caster sugar; 2 tsp baking powder; 1/4 tsp bicarb soda; 1 tsp ground cinnamon; 35g milk powder; Pure (thin) cream, to serve (optional); 60g unsalted butter; 110g light brown sugar; 40.00 ml malted milk powder; 120g cream

1 rating

1 medium bundt sized cake

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by Tilly Pamment

COOKBOOK AUTHOR

Jul 07, 2023

“A little while ago, I thought about cake (as I often do); and I decided that a caramelly banana cake was missing from my repertoire. This cake is the remedy to that. Malted milk powder and brown sugar make it satisfyingly sweet and sticky and, just for added joy, I’ve paired it with a malted caramel sauce – totally optional but highly recommended. You can also bake this recipe in a loaf (bar) tin if you like and call it banana bread, as I often do for my kids, who are mad about the stuff.” – Tilly Pamment.

125g unsalted butter, melted and cooled, plus extra, to grease
1 1/2 cups (225g) plain flour, plus extra to dust
2 large ripe bananas, mashed (approximately 250g)
2 eggs
1 tsp vanilla bean paste
1/3 cup (80g) light brown sugar
1/2 cup (110g) caster sugar
2 tsp baking powder
1/4 tsp bicarb soda
1 tsp ground cinnamon
1/4 cup (35g) malted milk powder
Pure (thin) cream, to serve (optional)

Malted caramel

60g unsalted butter
110g light brown sugar
2 tbs malted milk powder
1/2 cup (120g) double cream

Method

1.

Preheat oven to 180°C/160°C fan-forced and grease a 1.5L (6-cup) bundt tin thoroughly with butter. Dust with a little plain flour, tapping out any excess.
2.

Place mashed banana, eggs, vanilla, brown sugar, caster sugar and melted butter in a medium bowl, stirring well.
3.

Place flour, baking powder, bicarb soda, ground cinnamon, malted milk powder and a pinch of fine salt in another large bowl and whisk to combine. Make a well in the centre of dry ingredients and pour in mashed banana mixture. Stir gently until smooth, and spoon into tin.
4.

Smooth the top of the cake with a spatula and tap the tin gently on the bench a few times to remove any air bubbles. Bake in the oven for 40-45 minutes or until golden and cooked through. Allow to cool in the tin for 10 minutes, before turning out onto a wire rack to cool further.
5.

While cake is cooling, make the malted caramel by combining the butter, brown sugar, malted milk powder, 1/4 tsp fine salt and cream in a small saucepan. Cook over low heat, stirring often, until butter has melted and sauce is lovely and glossy. Continue to cook for a minute or two, until the sauce has thickened slightly. Remove from heat and pour into a heatproof jug.
6.

Serve cake topped with warm malted caramel and cream, if you like. (I like!)

Review 1

Recipe Notes

While best eaten on the day they are made, the cake and caramel will keep happily in an airtight container in the fridge for a day or two – just warm slightly in the microwave before serving.

You will need a medium-sized bundt cake tin.