Pre-heat the oven to 180 deg C (350 deg F) – spray a bundt pan with cooking oil
In a large mixing bowl, beat together the Butter, Caster Sugar and Brown Sugar until creamy – add the Eggs one-by-one, beating continuously
Sift together the Flour, Salt Baking Powder and Cinnamon – fold into the Butter/Sugar mixture
Stir in the Sour Cream and the Bananas – pour batter into the prepared bundt pan – bake 45 – 50 minutes or until a tester comes out clean
Let cool in the pan for 10 minutes – remove and transfer to a cooling rack to cool completely
CARAMEL TOPPING:
Place the Caster Sugar in a small saucepan – heat until the Sugar starts to melt on the sides – add the Butter and whisk until smooth and the Butter is melted
Add the Cream and simmer for 5 minutes or until thickened – stirring continuously – remove from the heat and let cool at least 10 minutes
Drizzle the Caramel Topping over the cooled Banana Cake and decorate with Banana slices – dust with a little Ground Cinnamon if you wish
Nutrition Facts
Banana Caramel Cake
Amount per Serving
Calories
535.6
% Daily Value*
Fat
28.3
g
44
%
Saturated Fat
17.2
g
108
%
Polyunsaturated Fat
9.4
g
Carbohydrates
69.8
g
23
%
Fiber
2.3
g
10
%
Sugar
43.8
g
49
%
Protein
5.8
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.