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Recipe

Chocolate, banana and caramel cake

Celebrate afternoon tea with banana cake laced with chocolate chips and drizzled with beautiful caramel sauce, topped with chopped almonds.

Apr 29, 2012 2:00pm
  • 20 mins preparation
  • 50 mins cooking
  • Serves 10
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Ingredients

Choc banana and caramel cake
  • 2 1/4 cup self-raising flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon bicarbonate of soda
  • 1 cup brown sugar, firmly packed
  • 1/2 cup choc chips
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 cup ripe bananas, mashed
  • 3 eggs, lightly beaten
  • 1/3 cup vienna almonds. chopped
Icing
  • 3/4 cup brown sugar, firmly packed
  • 90 gram butter, chopped
  • 1/3 cup milk
  • 3/4 cup icing sugar mixture, sifted

Method

Choc banana and caramel cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 10-cup, 24cm fluted ring or bundt cake pan.
  • 2
    Sift flour, cocoa and soda into a bowl; stir in sugar and choc chips. Make a well in the centre.
  • 3
    In a jug, whisk buttermilk, oil, banana and eggs together. Pour into well, mixing to combine. Spoon cake mixture into pan, smoothing top.
  • 4
    Bake 45-50 minutes, until cooked when tested. Cool in pan 5 minutes before turning onto a wire rack to cool completely.
  • 5
    Meanwhile to make icing, in a medium saucepan, combine sugar, butter and milk. Stir over a low heat until sugar dissolves. Increase heat to medium and bring to the boil. Reduce heat to low; simmer 1-2 minutes, until thickened slightly. Remove from heat; stir in icing sugar, until smooth. Allow to cool.
  • 6
    Pour icing over cooled cake, allowing it to drizzle down sides. Sprinkle with nuts and allow to set before serving.

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