Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Potassium Fest


Issue Date 22 - 28 Apr, 2017 at 2:00 PM

Maple-Banana Cake with Caramel Bananas

Maple-Banana Cake with Caramel Bananas
Ingredients

· 3 eggs
· 125g unsalted butter, melted, cooled
· 200g brown sugar
· 60ml maple syrup
· 1tsp vanilla extract
· 4 overripe bananas, mashed
· 60g creme fraiche
· 225g plain flour
· 1tsp baking powder
· ½ tsp ground cinnamon
· Icing sugar and thick Greek-style yoghurt, to serve

For caramel bananas
· 60g unsalted butter
· 150g brown sugar
· 3 bananas, sliced
· 80ml thickened cream

Method
Place butter and sugar in a pan over low heat, stirring to dissolve the sugar. Add banana and cook, turning to coat in the caramel, for about two to three minutes until caramelised. Add cream then remove from heat. Set aside and keep warm. Preheat the oven to 180°C. Grease a two litre bundt cake pan and dust it with flour. Beat eggs, butter, brown sugar, maple syrup and vanilla in an electric mixer for about five minutes or until thick. Beat banana and creme fraiche into the batter. Sift in flour, baking powder and cinnamon, then mix until combined. Spread into the pan and bake for about 35 minutes or until a skewer comes out clean. Cool for at least five minutes then transfer to a wire rack. Dust with icing sugar and drizzle with caramel. Serve warm with caramel bananas and yoghurt.





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