Banana Bread with Banana and Toffee Sauce
Banana Cake...but better than ever, served with Banana and Toffee Sauce. A sticky and decadent treat for the whole family!
Ingredients
- 400g butter
- 400g caster sugar
- 400g Self Raising flour
- 6 eggs
- 4 bananas
- 100g butter
- 6 bananas peeled
- 100g caster sugar
- 200ml double cream
- 50ml maple syrup
- 100g pecans
- Splash of brandy
To serve:
- Vanilla ice cream
- Extra maple syrup
Method
Pre heat the oven to 180c.
To make the cake, beat the butter and sugar in a food mixture until white. Add the bananas, beat until smooth. Add the eggs, beat until mixed and then fold the flour in by hand.
Spoon into a greased Bundt tin, bake for 50 minutes then allow to cool.
To make the sauce, heat the butter, cook the bananas for 2 minutes then sprinkle over the sugar. Cook until caramelised, add the cream, brandy, pecans and maple syrup and bring to a bubble.
To serve, tip the cake onto a cake stand, fill the centre with toffee bananas, drizzle over more maple syrup and top with ice cream.
Ingredients
- 400g butter
- 400g caster sugar
- 400g Self Raising flour
- 6 eggs
- 4 bananas
- 100g butter
- 6 bananas peeled
- 100g caster sugar
- 200ml double cream
- 50ml maple syrup
- 100g pecans
- Splash of brandy
To serve:
- Vanilla ice cream
- Extra maple syrup
Method
Pre heat the oven to 180c.
To make the cake, beat the butter and sugar in a food mixture until white. Add the bananas, beat until smooth. Add the eggs, beat until mixed and then fold the flour in by hand.
Spoon into a greased Bundt tin, bake for 50 minutes then allow to cool.
To make the sauce, heat the butter, cook the bananas for 2 minutes then sprinkle over the sugar. Cook until caramelised, add the cream, brandy, pecans and maple syrup and bring to a bubble.
To serve, tip the cake onto a cake stand, fill the centre with toffee bananas, drizzle over more maple syrup and top with ice cream.
