Ingredients
3.5oz unsalted butter, softened
7.8oz superfine sugar
4 eggs
1tsp vanilla extract
5.5oz plain all-purpose flour
1tsp baking powder
Caramel Topping
1.8oz unsalted butter
2.1oz firmly packed brown sugar
2.1fl oz maple syrup
4 bananas, sliced in half lengthways
to serve
Preheat the oven to 350 degrees Place
the caramel topping ingredients in a small saucepan. Cook, stirring,
over medium heat for 10 minutes, or until the sugar has dissolved
and the syrup is rich and golden..
Pour the syrup into 9 inch greased or
non-stick springform cake tin and arrange the sliced bananas,
cut-side down, over the base of the tin.
Place the butter and sugar in a bowl
and beat until pale and creamy. Add the eggs one at a time, beating
after each addition, then add the vanilla extract.
Sift the flour, baking powder and a
pinch of salt, then gently fold through the butter mixture. Spoon
the batter evenly over the bananas and smooth the top with a
spatula.
Place the cake on a baking tray to
catch any escaping syrup and bake for 35 minutes, or until a skewer
inserted into the center of the cake comes out clean. Remove from
the oven and leave in the tin for 5 minutes to cool slightly.
Transfer to a large serving plate.
Serve warm, with vanilla ice cream if desired.
