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Banana Slab Cake with Coconut Caramel Sauce

Banana Slab Cake with Coconut Caramel Sauce

Banana Slab Cake with Coconut Caramel Sauce

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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