I grew up eating banana cake, not banana bread. Honestly, I am not sure of the difference. No one calls it banana cake here in Australia. Perhaps because its baked in a loaf pan, resembling a loaf of bread? But one thing’s for sure, they are both so easy to love and eat.
I have gone through countless recipes for banana bread….cake..bread. It was disastrous the first time i baked it. My friends and I ended up using the cake for a game where the loser had to finish them up. But that was during one of my early baking days. Still, that cant be an excuse because I baked another banana nutella bread not too long ago ( I mean, how bad can that be?) and let’s just say, it was definitely for the health conscious and someone who wants a banana bread but tried to cheat and failed.
Banana bread after bread after bread. Then, comes this. Caramel, banana bread. Yes, caramel may seem too much for a banana bread to handle, but it worked so well! Especially when the caramel sets on top and a little on the sides. Neither one overpowered the other. This recipe has been in my Bourke St Bakery cookbook but somehow i always flip past it and jump to the familiar cakes i always see on display at their bakery. I don’t remember seeing this crazy banana bread in BSB!
So yeah, I shall call this the final banana bread recipe. I am going to stop searching for another one. Unless I stumble upon another one of course 😉
I don’t recommend toasting this like how we always toast and butter them. This should actually be called a banana cake, its more cake like. In fact, the recipe uses a round cake pan instead of the loaf pan but I halved the recipe and it fills up just nice in the loaf pan.
I made the caramel sauce earlier, just to feel more prepared.
Banana cake with caramel sauce (makes a 28cm round tin cake)
adapted from Bourke Street Bakery cookbook
For the banana cake:
250g unsalted butter
355g caster sugar
1 tsp vanilla bean paste
200g sour cream
300g self raising flour (sifted)
2-3 ripe bananas
20g soft brown sugar or golden syrup
1. Preheat oven to 200C.
2. Grease and line a 28cm (11 1/4 inch) round cake tin. Allow the baking paper to protrude 1 inch above tin.
3. Lightly mash bananas and drizzle with the brown sugar/golden syrup. Put aside.
4. Cream butter and sugar and vanilla with a paddle attachment on mixer. (if not, just use the normal beater) until soft and creamy.
5. Add eggs one at a time. Make sure it is fully incorporated before adding the next egg.
6. Add sour cream in two batches, then fold in sifted flour in two batches. ( I alternate between these 2)
7. Fold in the mashed banana into the mixture and pour into baking tin.
8.Bake for 55min to 1 hr 15min.
Caramel sauce (makes more than enough for a cake, but can be kept in the refrigerator for up to a week)
200ml whipping cream (35% fat)
300g castor sugar
30ml liquid glucose (optional)
80g unsalted butter
1.Pour cream into saucepan over high heat and bring it to almost boiling point.
2. Put the water, sugar and glucose syrup in another larger saucepan over high heat and stir until sugar dissolves. Once it dissolves, do not stir and cook for another 7-10min or until it turns caramel in colour. Remove from heat immediately as it will continue to cook after.
3. Pour the hot cream into the caramel (be careful! as it will bubble up 4 times its original volume). Place it back on the heat and whisk until smooth. Remove from heat, cool a little and whisk in the butter.
After cake cools for about 10min, poke about forty holes into the cake using a skewer and pour caramel sauce over the top while the cake is still warm.