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Banana Slab Cake with Coconut Caramel Sauce

Gooey and delicious, this indulgent dessert is heaven in a baking tray.

Banana Slab Cake with Coconut Caramel Sauce

Serves 9-12

1kg bananas
300g unsalted butter, softened
350g brown sugar
6 eggs
200g pecans, roughly chopped, extra to serve
600g self-raising flour
¼ tsp salt
1½ tsp bicarbonate soda
¾ cup milk
icing sugar, for dusting

Coconut Caramel Sauce

¾ cup caster sugar
¼ cup water
1 cup thick coconut cream
¼ tsp salt

Preheat oven to 180°C. Mash 600g of bananas and slice remaining 400g halve lengthways. Set aside. Place butter and 300g of sugar in the bowl of an electric mixer and cream together for 5 minutes. Add eggs one at a time, beating well between each addition. Add mashed banana and beat until combined. Fold through pecans, flour, salt, baking soda and milk until just combined. Spoon mixture into a greased 21cm x 30cm (7cm deep) (16 cup capacity) baking tray/slab tray. Carefully toss bananas in remaining sugar, push into batter cut face up and bake for 40-45 minutes or until cooked when tested with a skewer.

To make the caramel sauce, place sugar and water in a saucepan over medium heat, stir until the sugar dissolves. Allow to simmer for 8 minutes or until golden brown. Remove from heat and carefully add cream, return to the heat and stir until the caramel dissolves. Simmer for 2-3 minutes or until slightly reduced. Add salt and allow to cool slightly. Serve cake warm with warm sauce.

Smart Tip + This cake is really best served warm and on the day it is made.

 

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