Banana Cake with Brown Sugar Frosting and Caramel Sauce


This is not a light banana cake - it has a slightly denser texture than normal, which goes beautifully with the brown sugar frosting and warm caramel sauce...a real dessert cake.

Banana Cake:
4 eggs
4 bananas, mashed
3/4 cup vegetable oil
1/2 cup yoghurt
1 tsp vanilla
1 cup caster sugar
2 3/4 cups flour
2 tsp baking powder

Brown Sugar Frosting:
80g butter, softened
100g cream cheese, softened
3/4 cup brown sugar, sifted
2 cups icing sugar

Caramel Sauce:
1 cup caster sugar
4 tbsp water
300ml cream
(makes about 2 cups)

Preheat oven to 160˚C (325˚F) and line a 22cm cake tin with baking paper. Whisk eggs, bananas, oil, yoghurt, vanilla and sugar together in a large bowl. Sift in flour and baking powder. Pour into cake tin and bake for 1 hour and 10 minutes, until risen and lightly golden. For frosting, mix butter and cream cheese in an electric mixer until smooth, add in brown sugar and icing sugar and beat until soft and smooth. For caramel sauce - prepare yourself, it's a little bit scary! Heat caster sugar and water together in a pan over a medium heat until the mixture has crystallized, then turned a light golden color. Remove from the heat and microwave cream for about 1 minute or so until almost boiling - it must be very hot - not tepid. In amounts of about 1/4 cup at a time whisk hot cream into hot caramel sugar - it will froth up madly in a freaky way, but just whisk hard and keep adding in small amounts until it is all incorporated...worth the effort! Once cake has cooled, top with icing and serve drizzled in hot caramel (it can be reheated in short bursts in the microwave)

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