Converted from a Women's Weekly Facebook Post - Original recipe in Women's Weekly Cakes and Slices
Banana Caramel Cake
Ingredients:
125g butter
170g brown sugar, firmly packed
2 eggs
3 bananas
225g self-raising flour
1 teaspoon bicarbonate of soda
¾ cup sour cream
1 tablespoon milk
CARAMEL ICING
60g butter
110g brown sugar
2 tablespoons sour cream
190g icing sugar
Directions:
Grease a 14cm x 21cm loaf pan.
Mix butter and sugar, sp4, 1 minute
Add eggs and sour cream, mix sp4, 30 seconds
Add bananas, broken into pieces, mix sp4, 20 seconds
Add flour and bicarb, mix sp4, 20 seconds or until flour is well combined.
Pour mixture into prepared pan. Bake in moderate oven for about 1 hour, stand 5 minutes before turning on to wire rack to cool. When cold, spread with icing.
Caramel Icing:
Mix butter and brown sugar, sp2, 60C, 2 minutes
Add sour cream, mix sp2, 100c, 4 minutes
Add icing sugar, mix sp4, 30 seconds.
Keeping time: 4 days.
TIP: The bananas used for these cakes must be over-ripe—the sweeter and softer the better!
