This recipe has been adapted from a Donna Hay recipe.
50g unsalted butter
⅓ cup (60g) brown sugar
4 Dole bananas, peeled and sliced
1 cup (220g) caster sugar
1 teaspoon vanilla extract
1 cup (120g) almond or hazelnut meal
1 teaspoon baking powder
1 cup (150g) plain flour
1 tablespoon cocoa powder
150g unsalted butter, extra, melted
Chocolate sauce, to serve
- Preheat oven to 160°C. Heat the butter and brown sugar in a small saucepan over low heat, stirring until the butter had melted. Increase the heat to high, bring to the boil and cook for a further 1 minute. Pour into a lightly greased 22cm round cake tin.
- Arrange the banana slices, overlapping slightly, onto the caramel. Set aside.
- Place the eggs, caster sugar and vanilla in an electric mixer and beat for 8–10 minutes or until the mixture has tripled in volume. Sift the almond meal, baking powder, flour and cocoa powder over the egg mixture and fold to combine. Fold through the extra butter.
- Pour into the tin and bake for 1 hour or until cooked when tested with a skewer. Allow to stand for 5 minutes before turning onto a platter. Drizzle over the chocolate sauce to serve.