Happiness is knowing that there is a cake in the oven.
Some cakes are just better than others and this just happens to be one of those. Not only is it insanely delicious it looks like a showstopper with minimal effort. Winning! There happens to be another fantastic reason why I love this Cake it uses up those bananas that you may or may not have forgotten about (or maybe bought just so you could make this cake!) Don't get me wrong I love most banana cakes, one of my other fave recipes is a banana and chocolate chip loaf cake. However this is a bundt cake that is deliciously moist and smothered in Salted Caramel. Yup, I know I'm sorry you won't be able to get this cake out of your mind now. In fact it was so good it is the only cake that didn't make it to the picture stage. It was so good that we basically dived straight in as soon as the caramel had stopped dripping!!
Salted Caramel Banana Bundt Cake
250g Unsalted Butter
150g Caster Sugar
100g Soft Brown Sugar
3 Large Eggs
1 Tsp Vanilla Essence
2 Very Ripe Bananas Mashed (The riper the better!)
Splash of Milk
300g Self Raising Flour
1 Tsp Baking Powder
Big Pinch of Cinnamon
Pinch of Salt
100g Caster Sugar
100g Soft Brown Sugar
100g Unsalted Butter
125ml Double Cream
1 Tsp Sea Salt (or more depending on your taste for saltiness!)
Firstly start by preheating your oven to 180c. Prepare your Bundt Tin by greasing and lightly dusting with flour, leave on the side until ready to use. Then start by creaming your butter and sugar, keep beating until it is light and fluffy.
Next add your eggs gradually with a handful of flour. Keep whisking until the mixture is fluffy and fully combined. Once fluffy and combined fold in the banana mixture with the Vanilla Essence and Cinnamon.
Then add the rest of the flour with the baking powder and salt. Again Fold into the mixture to keep as much air in as possible. Pour the mixture into the Bundt tin and cook for around 40-50 minutes or until golden brown. Once the Cake is fully cooked leave to cool in the Bundt Tin for 5 minutes, then gently pry around the edge to loosen the cake. Gently remove the cake from the Bundt Tin and place on a Wire cooling rack.
Whilst the Cake is cooling it is time to make your Salted Caramel. Start by melting your Sugar, continually stir until it turns into a Golden Amber liquid. Once it gets to that stage add the butter, (careful it really bubbles at this point!) now use a whisk and whisk until all the butter has melted. Ensure that the sugar and butter don't separate, this can take up to 3 minutes, be patient. Slowly add the cream and let the mixture boil for a minute, (be careful it really spits at this stage!). Remove from the heat and let it stand then add your Sea Salt. Leave the Caramel to cool for around 15 minutes.
Once the Caramel has cooled slightly it is time for the final exciting bit, pouring the caramel all over this already delicious cake! Pour on as much as you like, the more the better in my books but some of you may have more restraint than me. The picture below shows how great my restraint is!! Next time I make this I am also going to add a Sprinkle of Sea Salt Flakes, because why not?! Also I will try and take a picture of the FULL cake next time!
Let us know if you have tried this recipe, I always love to hear how much other people enjoy them. Banana Cake not your thing or your Bananas aren't quite ripe enough yet? Check out some of our other Cake recipes, from Lemon and Elderflower to our Pimms Cake. All are amazing and there will be plenty more to come! Until next time Happy Baking!
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