Banana cake with caramel sauce
The cake will keep in an airtight container, at room temperature, for up to 4 days, and can be frozen for up to 3 months. Store any unused sauce in the refriger
Ingredients
- Caramel sauce
- 50 gram (1½ ounces) butter
- 1/2 cup (110g) firmly packed light brown sugar
- 2 tablespoon golden syrup
- 155 gram (5 ounces) butter, softened
- 3/4 cup (165g) firmly packed light brown sugar
- 2 eggs
- 1 1/2 cup mashed banana (from 3 large bananas)
- 1 teaspoon bicarbonate of soda (baking soda)
- 2 tablespoon hot milk
- 1 cup (150g) plain (all-purpose) flour
- 2/3 cup (100g) self-raising flour
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