Banana Cake with caramel

Ingredients:

Cake:

4oz butter

4oz light brown sugar

2tsp vanilla extract/paste

2 eggs

4oz self raising flour

2 mashed unripe/brown bananas

Extra butter for greasing

Filling/decorating:

Vanilla buttercream

1 ripe banana

20g chocolate chips

Some caramel - jar/tube

Method:

1) Pre-heat oven to 180°c

2) Mix together the butter and sugar until combined and is a light/fluffy texture

2) Add the vanilla and mix

3) Add the egg and flour and mix again

4) Add the mashed bananas and fold in until combines

4) Add into your small greased tins (lined with greaseproof paper)

6) Bake for 25-30 mins until you can poke a cocktail stick and it comes out with nothing on it

7) Allow cakes to cool, remove from the tins then level them.

8) On top of one of the cake sponges, pipe a small amount of buttercream and gently spread out across the top of the cake to create a thin layer of buttercream

9) Then pipe a circle border as a barrier for the other fillings

10) Add some caramel to the centre along with slices of banana and chocolate chips

11) Add the other cake layer with the bottom side facing up

12) With a offset spatula apply a thin layer of buttercream around and on top of the cake until the cake is lightly covered with buttercream

13) Allow cake to cool for 5 mins in the fridge / at room temp for 20 mins then add a some caramel to the top of the cake and gently spread around towards the edge. To make drips use a spoon or offset spatula to push a small amount caramel of the edge.

14) With more buttercream pipe small rosettes on the top and top with some sprinkles.

Tips:

• Unripe/brown bananas are best for the cake layers in this recipe as it enhances the flavour and makes it moist.

• To grease the tins use a small amount of butter and rub against the inside of the tin, place a circle with the same diameter as the cake tin to the bottom then grease again on top of the greaseproof paper.

• Make sure the cakes are cool before applying any buttercream as it will melt.

Equipment for this recipe I recommend:

Cake tin - https://www.amazon.co.uk/Wilton-Round-Cake-Aluminium-15cm/dp/B00004S7YS/ref=sr_1_3dchild=1&keywords=Wilton+6%22+Cake+Tins&qid=1590678348&sr=8-3

OR (same tin in a set)

https://www.amazon.co.uk/Wilton-Round-Baking-Aluminium-Piece/dp/B00AE6PXXE (I used the 6 inch medium tin)

Offset spatula - https://www.amazon.co.uk/Ateco-Spatula-Rounded-Cranked-Palette/dp/B000WG14FC/ref=sr_1_9?crid=NLMS6IAOQBCB&dchild=1&keywords=offset+spatula&qid=1590678458&sprefix=offset+s%2Caps%2C143&sr=8-9

Caramel for centre - https://www.sainsburys.co.uk/gol-ui/product/sainsburys-salted-caramel-sauce--taste-the-difference-260g?catalogId=10241&productId=626636&storeId=10151&langId=44&krypto=Vh3K09wCf0rNrqF9O54aC0lqvgtZ%2BWGrXkqzca7S%2F%2FdFNxYIUVViZeZ6oNVy5vmCpXqm51XIGWNwAFyoTKgK7xEj1D0kh%2F6zWir4uM9Hyg3y8sCIuq0G5WiVpn2fUcdgjWVhrAtWTIq7%2FvQ0Vp%2BYAadP6fft8WO%2Bbp24iaVY6dwHWNHb8qvILPW2UJfuXDSnihmOjseoilgDyE6D2W5eIg%3D%3D&ddkey=https%3Agb%2Fgroceries%2Fsainsburys-salted-caramel-sauce--taste-the-difference-260g

Caramel for drip - M&S sticky toffee sauce