This is a moist banana cake with the twist of a caramel topping.
Though I, personally, am not a big fan of banana cakes, I seem to have gathered a number of recipes for them, possibly because I am looking for the perfect banana cake. This version, with its caramel topping is quite close to perfection.
Banana Caramel Cake
50g (1 3/4 oz) butter, melted
110g (4 oz) soft light brown sugar
325g (11 1/2 oz) bananas, peeled and mashed
1 egg, beaten
finely-grated zest of 1 lime
175g (6 oz) self-raising flour
1/2 tsp bicarbonate of soda
1 tsp mixed spice
For the Topping:
75g golden caster sugar
juice of 1 lime
Combine the butter, sugar, bananas, egg and lime zest in a large bowl. Add 2 tbsp water and beat until you have a smooth batter.
Sift in the flour, bicarbonate of soda and spice. Stir until well combined then pour into a 20cm diameter cake tin, the base of which has been lined with greaseproof (waxed) paper and lightly greased with butter.
Transfer the cake to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 45 minutes or until a skewer inserted into the centre of the cake emerges cleanly.
Allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
When the cake is cold prepare the topping. Combine the sugar and lemon juice in a small saucepan and heat gently until the sugar has dissolved. Bring to a simmer and cook until golden.
Take off the heat and pour the syrup over the cake. Score the top of the cake into eight slices through the caramel before this has completely set hard (otherwise the caramel will crack when you come to serve).
This makes an excellent tea-time cake, but it can also be served as a dessert with cream or custard.