As a child, my mom used to feed my siblings and me a Banana whenever we cribbed for something sweet. She said, “it’s sweet like candy, and soft like marshmallow”. That’s how all of us at home are addicted to it. I have been baking with banana for long but this recipe is dear to me, for two reasons. One it brings together two ingredients that I absolutely love, Banana and Caramel.
And second, it is from Linda Lomelino. But I have slightly adapted the recipe by cutting down the sugar <from the original recipe> and adding some bits and bobs. This recipe is so versatile, because I have made cupcakes as well as a two-tiered cake and each time the result is wonderful.
Before the recipe, some pointers to note:
- Use the softest, ripest of bananas. The blacker the skin, the better.
- All ingredients MUST be at room temperature. The butter and eggs, especially.
- I always like to sieve my ingredients so that the batter is airy.
- Don’t over-mix the batter.
For 2 tier cake
Banana caramel sponge:
- 2 ripe bananas
- 2 cups of self-rising flour
- 1 teaspoon of baking soda
- 2 large, brown eggs
- 80g of softened, salted butter plus a knob for greasing
- ¾ cup of soft light brown sugar (loosely packed)
- ¾ cup of caster sugar
- 1 cup whole milk
- 1 tsp vanilla essence
- ¼ cup of caramel sauce
- 100g of salted, softened butter
- 100g of cream cheese
- 1 cup of icing sugar (sieved)
- ½ cup caramel sauce-add more or less according to taste
- 5 tbsp of sugar
- The cream cheese used for the frosting is bought from FoodHall. You can go for the brand Philadelphia. Always go the unflavored variety, though. Also cream cheese is not the regular CHEESE SPREAD.
- I have used Tate and Lyle soft brown sugar, instead of Muscovado.
- The caramel sauce is store-brought. You can make your own too.
- I have used salted butter (Amul). You can use unsalted butter in this recipe, just add a pinch of salt in the batter as well as the frosting.
- Preheat your oven to 180 degree Celsius.
- Grease two 6-inch baking pans with butter and dust with flour.
- Beat the two sugars with butter until pale and fluffy. Add the eggs one-by-one and beat.
- In a clean bowl, sieve flour, baking soda and with a spatula fold into the butter-egg mixture.
- Mash the bananas with a fork and whisk into milk. Pour this banana, milk mixture little-by-little into the batter and mix until all is well incorporated.
- Divide equally amongst the two pans.
- Add caramel sauce and with a skewer, stir.
- Bake for 30-40 minutes or until a toothpick comes out with moist crumbs.
- Using an electric beater beat the butter till it turns light yellow. Add the cream cheese and beat for good 3-4 minutes.
- Add the sugar and whisk well.
- Pour the caramel sauce and mix.
Note: If the frosting starts to melt, just pop into the fridge for 20-25 minutes.
- Melt the sugar in a thick bottom saucepan until it turns golden brown. Don’t stir with a spoon. Don’t add any water. Allow it to melt gradually. I suggest keeping an eye on this (or else it can burn).
- Pour into a silicon sheet and spread it to form a smooth layer. Work quickly or else your sugar can harden. Let it cool.
- Break the hardened sugar sheet with a rolling pin into smaller bits.
- Get rid of the tops with a cake leveler or a sharp knife.
- Take one layer and spread the frosting evenly. Place some sugar shards and then place the second layer. Frost again. Once complete, cover the whole cake with frosting.
- Place the cake in the fridge for an hour to set.
- Decorate with sugar shards on the top.