This decorative banana dessert is topped with a decadent rumbutterscotch sauce and is a delightful way to round off a meal!
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Cal/Serv:
504
Ingredients
For the caramel
50g
unsalted butter, plus extra to grease
100g
light brown soft sugar
2
-3 medium bananas, as straight as possible
For the cake
100g
unsalted butter, softened
175g
light brown soft sugar
200g
self-raising flour
1/2tsp.
bicarbonate of soda
2
medium eggs, beaten
1tsp.
vanilla bean paste
75g
soured cream
For the rum butterscotch
40g
unsalted butter
50g
light brown soft sugar
50g
soured cream
1Tbsp.
spiced golden rum
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease a 900g (2lb) loaf tin. For the caramel, melt butter and sugar in a heavy-based medium pan, stirring to dissolve sugar. Bring up to a bubble then pour into prepared tin.
Step 2Halve bananas lengthways and trim ends. Cut into shorter lengths, to exactly fit the width of the base of the tin. Arrange in a single layer in base of tin, cut-side down and fittingly snugly.
Step 3For the cake, in a large bowl using a handheld electric whisk, beat butter, sugar and a large pinch of salt until pale and fluffy – about 5min. Sift together flour and bicarb. Beat eggs and vanilla into butter mixture. Beat in half the flour mixture, alternating with half the soured cream, then repeat, until both are fully incorporated.
Step 4Spoon batter on top of bananas; smooth to level. Bake for 55min, or until a skewer inserted into the centre comes out clean. Cool in tin for 5min (no more) before inverting on to a serving plate to cool.
Step 5Meanwhile make the rum butterscotch. Heat butter, sugar and soured cream in a pan, stirring to dissolve the sugar. Bubble for 2min, then remove from heat and stir in rum. Serve cake just warm or at room temperature with the sauce poured over/on the side.
Get ahead
If serving at room temperature, make cake up to 6hr ahead. Cool for 5min in tin, then invert on to a serving plate. Cool, then loosely cover with foil. To serve, make rum butterscotch.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
