Banana cake with caramel drizzle
by NeilsonFranceChalets
Try this Banana cake with caramel drizzle recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 125 grams plain yoghurt
- 1 yoghurt pot of caster sugar
- 1 yoghurt pot of vegetable oil
- 3 yoghurt pot of plain flour
- 4 whole Eggs
- 1 dash Vanilla extract
- 1 sachet Baking powder
- 2 ripe Bananas
INSTRUCTIONS
1. Line a loaf tin with baking parchment and heat oven to 180 degrees
2. Tip the yoghurt into a mixing bowl and then use the empty pot to measure the other ingredients. Add 1 pot of caster sugar, 1 pot of vegetable oil, 3 pots plain flour followed by the eggs, baking powder and vanilla. Mash up the bananas in a bowl and then add. Mix everything with an electric whisk and add to the loaf tin.
3. Bake for 30 minutes or until risen and golden.
For caramel sauce
You should have some caramel sauce left from the sticky toffee pudding(either from the week before or make the sauce in advance for the following day and make a little extra) that you can heat for 30 seconds in the microwave and pour over the top. If not and you need to make again;
Add 150g brown sugar,125g butter,150mls double cream and a pinch of salt to a heavy bottomed pot. Boil over a high heat for 5 minutes.
**`If you use underripe bananas the cake will be tough so leave them until they are very ripe. This cake is best served the following day so leave to cool for 5 minutes when it come out the oven and while it is still slightly hot, wrap it in cling film to ensure it keeps its moisture. When serving slice up a banana and decorate the top of the loaf and drizzle with the caramel sauce. The sugar in the sauce should stop the bananas from going black if left all day.
NOTES
NeilsonFranceChalets
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (53g) | ||
| Recipe Makes: 12 Servings | ||
|
|
||
| Calories: 65 | ||
| Calories from Fat: 30 (46%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 3.4g | 5 % | |
| Saturated Fat 1.1g | 5 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 141mg | 43 % | |
| Sodium 46.9mg | 2 % | |
| Potassium 115.1mg | 3 % | |
| Total Carbohydrate 4.7g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 4.2g | ||
| Protein 4.4g | 6 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 65
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.