- 1 cup mashed Dole bananas (about 2 large bananas)
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 125 grams butter, softened
- 3/4 cup white sugar
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup milk mixed with 1 teaspoon white vinegar
- 1 cup white sugar
- 100 grams butter
- 3/4 cup cream
- 3/4 cup caramel sauce
- 50 g butter, softened
- 3 cups icing sugar, sifted
- 3 Tablespoons cream
- Pinch of salt
- 4 Dole bananas, sliced
- ¼ cup chopped walnuts
- ¼ cup caramel sauce
- Chocolate shavings
- Heat the oven to 180°C and grease a 20cm round cake tin.
- Mash the bananas and set aside.
- Whisk the flour, baking powder, cinnamon, baking soda and salt together and set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla and beat on medium-high speed until combined, then beat in the mashed bananas and milk. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients until just mixed together.
- Pour batter into prepared cake tin. Bake for 40-45 minutes (checking after 35 minutes) until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the tin for 20 minutes before turning out onto a cooling rack.
- In a pot over a medium heat heat the sugar, stirring constantly with a spatula or wooden spoon. The sugar will start to clump together and after about 6-7 minutes it will melt completely into a thick amber liquid. Be careful not to let the sugar burn.
- Once the sugar has melted, add the butter. The mixture will bubble and may splatter a little so be careful as the sugar is extremely hot.
- Continue to stir until the butter is melted (1-2 minutes) and then slowly pour in the cream. There will be more bubbling and splattering in this step so again, be careful.
- Allow the sauce to come to the boil, and then remove from heat. Let the sauce cool before using.
- Add all ingredients to the bowl of a stand mixer and beat on high speed until frosting is light and fluffy, about 5 minutes
- Slice the cake horizontally using a large sharp knife.
- Place the bottom half of the cake on a cake board or plate. Spread 1/2 of the frosting, right to the edges. Cover with banana slices and place the top half of the cake on top.
- Spread remaining frosting on the top of the cake and cover in sliced bananas and chopped walnuts.
- Drizzle extra caramel sauce over the top of the cake and sprinkle with chocolate shavings.
- Serve immediately or store in the fridge for up to 5 days