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Serving size: Serves 8
Cooking time: 1 hour

 

 

1 cup (220g) caster sugar
1 cup (250ml) water
2 medium bananas (400g), sliced thinly
2 eggs, beaten lightly
2/3 cup (160ml) vegetable oil
¾ cup (165g) firmly packed brown sugar
1 teaspoon vanilla extract
2/3 cup (100g) plain flour
1/3 cup (50g) wholemeal self-raising flour
2 teaspoons mixed spice
1 teaspoon bicarbonate of soda
1 cup mashed over-ripe banana

 

 

Preheat oven to moderate (180°C/160°C fan-forced).

 

Grease deep 22cm-round cake pan and line base with baking paper.

Stir the caster sugar and the water in a medium saucepan over heat, without boiling, until sugar dissolves and bring to a boil. Boil, uncovered, without stirring, about 10 minutes or until caramel in colour. Pour caramel toffee into pan and top with sliced banana.

Combine egg, oil, brown sugar and extract in medium bowl. Stir in sifted dry ingredients, then mashed banana; pour mixture into pan. Bake, uncovered, about 40 minutes. Turn onto wire rack, peel off baking paper. Serve cake warm or at room temperature with thick cream, if desired.

Serve this heavenly cake warm, as a dessert with cinnamon ice-cream.