Caramelised banana cake

Ingredients

• 1 cup (about 200 g)sugar
• 6small bananas
• ½ cup (120 ml)boiling water
• 1 tin (395 g)sweetened condensed milk
• 1 tin measure (about 300 ml)whole milk
• 1 teaspoonground cinnamon
• 1 cup (240 ml)oil
• 3eggs
• 3 cups (about 360 g)plain flour
• 1 tablespoonbaking powder

Instructions

1. 1

   Make the caramel

   Put the sugar in a wide-based saucepan over a low heat. Once it is a deep golden colour, carefully add the boiling water. Stir and let it bubble until any hard lumps of sugar have dissolved.

2. 2

   Arrange the bananas

   Pour the caramel into a greased 23 x 32 cm rectangular tin, spreading it over the base. Halve the bananas lengthways, arrange them over the caramel and set the tin aside.

3. 3

   Mix the batter

   Blend the sweetened condensed milk, whole milk, cinnamon, oil and eggs. Tip the mixture into a bowl, add the sifted flour and baking powder, and mix well.

4. 4

   Bake the cake

   Pour the batter over the bananas and caramel. Bake in a preheated oven at 200°C for about 40 minutes, or until golden. Leave to cool until just warm, turn out and serve.

What is caramelised banana cake?

This is an upside-down-style cake, with bananas set in caramel beneath a soft, sweet sponge. Banana cakes are made in many places, and this version brings together caramel and sweetened condensed milk for a particularly rich result.

Cinnamon gives the batter a warm aroma, while the fruit softens as it bakes. Turning the cake out presents the glossy bananas on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 343 calories, 8g protein, 50g carbs, 15g fat.

The flour and sugar provide much of the carbohydrate, while the oil and eggs contribute most of the fat; the condensed milk adds both richness and some protein. Serve a slice with plain yoghurt or fresh fruit for a more rounded plate.

Build the caramel base

Golden sugar: let it colour slowly over a low heat so it develops a caramel flavour without scorching. Take care when adding boiling water, as the caramel may bubble vigorously.

Banana layer: cut the bananas lengthways so they sit flat against the caramel. Arrange them closely for an even topping after the cake is turned out.

Mix a smooth batter

Wet ingredients: blend the condensed milk, milk, cinnamon, oil and eggs until combined. This distributes the cinnamon through the batter and helps make the crumb tender.

Dry ingredients: sift the flour and baking powder before folding them into the liquid mixture. Mix only until no dry patches remain to avoid making the cake heavy.

Watch the bake

Oven temperature: preheat to 200°C before the tin goes in, so the cake starts baking evenly. The recipe gives about 40 minutes, but check the cake as it approaches that point.

Doneness: look for a golden top and a set centre. If the middle still looks wet, give it a little more time and check again.

Turn it out with care

Cooling: let the cake stand until it is warm rather than piping hot. This gives it a chance to settle while keeping the caramel soft enough to release.

Unmoulding: run a thin knife around the edge, place a serving plate over the tin and turn it over carefully. Lift the tin slowly so the banana topping stays in place.

Serving ideas

Serve the cake warm or at room temperature, cut into squares for sharing. Its sweet caramel and tender banana topping need little embellishment.

For a more balanced plate, add plain yoghurt or fresh fruit alongside a slice. A cup of tea or coffee also makes a simple accompaniment.

Recipe notes & tips

• Use bananas that are ripe but still firm enough to cut lengthways.
• Grease the tin before pouring in the caramel so the cake is easier to release.
• Stir the caramel carefully after adding the boiling water until the lumps dissolve.
• Sift the flour and baking powder together for an even batter.
• Let the cake cool until warm before turning it out.

Variations

• Add nuts: scatter chopped walnuts over the bananas for extra crunch.
• More spice: add a pinch of ground nutmeg alongside the cinnamon.
• Use larger bananas: arrange the slices to cover the base in a single layer.
• Serve with yoghurt: add a spoonful of plain yoghurt beside each slice.
• Add citrus: serve with orange segments for a fresh contrast.

Common mistakes to avoid

• Burnt caramel: keep the heat low and remove the pan once the sugar is deep golden.
• Lumpy caramel: stir after adding the boiling water and let it bubble until the sugar dissolves.
• Overmixed batter: stop as soon as the flour is incorporated to help keep the cake tender.
• Underbaked centre: check that the middle is set before taking the tin from the oven.
• Rushed unmoulding: allow the cake to cool until warm so the topping can release more easily.

How to store

Keep the cooled cake covered in the fridge for up to 3 days. Bring a slice to room temperature or warm it gently before serving.

Frequently asked questions