Salted Caramel Banana Cake
- Prep Time : 30 minutes
- Cook Time : 20-25 minutes
- Yield : 12-14
- Free Range Eggs - 8 Large
- Sugar and Crumbs Banana Split Natural Flavoured Icing Sugar (or any flavour of your choice) - 450g (1 lb)
- Self-Raising Flour - 450g (1 lb)
- Baking Powder - 4 Teaspoons but this is optional depending on the quality of flour you use - I use McDougalls Self Raising Supreme Sponge Flour - therefore unnecessary to add baking powder
- Margarine or soft butter - 450g (1lb) at room temperature, plus a little extra to grease the tins
- For Filling and Topping
- Double Cream - 600ml (21 oz)
- Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar (or any flavour of your choice) - 225g (8 oz)
- Alternative Topping Buttercream
- Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar (or any flavour of your choice) - 500g (17 1/2 oz)
- Butter unsalted or salted if you really want a salty taste - 250g (8 1/2 oz)
- Caramel Topping
- Caster Sugar - 250g (8 1/2 oz)
- Double Cream - 142 ml
- Butter - 50g (1 3/4 oz)
Salted Caramel Banana Cake
1. Preheat the oven to 140 C, 350 F, Gas mark 4. Grease and line 4 x 20cm/8in sandwich tins. Use a piece of baking paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated then line the bottom of the tins with a circle of baking paper or use cake release spray. I use Cake Star spray release.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, (baking powder optional) and baking spread. Mix everything together until well combined with an electric hand mixer (you can also use a wooden spoon) but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
3. Divide the mixture evenly between the tins. This doesn’t need to be exact but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
4. Place the tins on the middle shelf of the oven and bake for 25 minutes. Check the cakes after 20 minutes.
5. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.
6. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
7. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel. You can turn it from your hand onto the wire rack. Set aside to cool completely.
8. To assemble the cake, place one cake upside down onto a plate and spread it with smooth peanut butter. If you don't like peanut butter use a jam layer then whipped cream. You can top with the swirls using the Rose Twist Nozzle.
Whipped Cream Topping 9. Pour 600ml/21oz of double cream in to a mixing bowl. 10. Add 4 tablespoons of Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar and mix. Watch the consistency all the time as it can quickly curdle. If it does add more cream to loosen. Alternative Topping Salted Caramel Butter Cream 11. Beat the butter until light and whippy. 12. Add Sugar and Crumbs Natural Flavoured Icing Sugar of your choice plus 1 tablespoon condensed milk, milk or water whichever you prefer. 13. Chop this in with a spatula, then pop into the mixer. Cover mixer with a tea towel to prevent an icing cloud. Whip until it is all incorporated and fluffy. Caramel Topping 14. Tip the sugar into a heavy-based frying pan. Stir in 4 tablespoons of water and then place over a medium heat until the sugar has dissolved. 15. Turn up the heat and bubble for 4-5 minutes until you have caramel. 16. Take off the heat then carefully stir in the cream and butter. Leave the sauce to cool and then tip into a squeezy bottle.
Oven Temperature Conversions