Recipes, re-invented from cooking shows
Caramel, Cinnamon and Banana Cake
Prep. Time:
Baking Time:
Total Time:
45 minutes
25-30 minutes per batch (if baking in batches)
3 hours
Serves:
Serves 12-16 people. Makes 3 x 8-inch round cake layers
This was a much-admired cake, the eventual winner of Season 1 of The Great British Baking Show ™. Practical considerations: The caramel sauce will thicken as it cools, which is normal The decorative banana slices need to be kept from browning - brush them with lemon juice if you're slicing the...
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Ingredients
CINNAMON BANANA CAKE (MAKES 3 LAYERS) 450g (3½ cups) all-purpose flour 3 tsp baking powder 2 tsp ground cinnamon ½ tsp salt 225g (1 cup) unsalted butter, softened 400g (2 cups) caster sugar 4 large eggs 2 tsp vanilla extract 6 ripe bananas, mashed (about 600g) 240ml (1 cup) buttermilk
CARAMEL SAUCE 200g (1 cup) sugar 90ml (6 tbsp) water 120ml (½ cup) heavy cream 60g (4 tbsp) unsalted butter 1 tsp vanilla extract ½ tsp sea salt
CINNAMON BUTTERCREAM 225g (1 cup) unsalted butter, softened 450g (3½ cups) powdered sugar 3-4 tbsp heavy cream 1 tsp vanilla extract 1 tsp ground cinnamon
DECORATION 2-3 bananas, sliced Extra caramel sauce for drizzling Pinch of cinnamon for dusting
Method
CARAMEL SAUCE In a heavy-bottomed saucepan, combine sugar and water. Heat over medium heat without stirring until sugar dissolves, reaches 160°C/320°F on a sugar thermometer and turns deep amber (about 10-12 minutes). Remove from heat and slowly whisk in cream (it will bubble vigorously). Add butter, vanilla, and salt. Stir until smooth. Set aside to cool.
MAKE THE CAKE Preheat oven to 180°C (160°C fan). Grease and line three 8-inch round cake tins. Sift together flour, baking powder, cinnamon, and salt. Cream butter and sugar until light and fluffy (4-5 minutes). Beat in eggs one at a time, then vanilla extract. Fold in mashed bananas. Alternately fold in dry ingredients and buttermilk, beginning and ending with flour mixture. Divide batter evenly between prepared tins. Bake for 25-30 minutes until a skewer comes out clean. Cool in tins for 10 minutes, then turn out onto wire racks.
MAKE THE BUTTERCREAM Beat room-temperature butter until light and fluffy. Gradually add icing sugar, beating well between additions. Add cream, vanilla, and cinnamon. Beat until smooth and pipeable.
ASSEMBLY Place first cake layer on serving plate. Spread with buttercream and drizzle with caramel sauce. Add second layer, repeat with buttercream and caramel. Top with final layer. Cover entire cake with remaining buttercream. Arrange sliced bananas on top and around the cake. Drizzle generously with caramel sauce in decorative swirls. Dust lightly with cinnamon.
STORAGE Best served fresh but can be covered and refrigerated for up to 3 days. Bring to room temperature before serving.
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Instructions
CARAMEL SAUCE
In a heavy-bottomed saucepan, combine sugar and water. Heat over medium heat without stirring until sugar dissolves, reaches 160°C/320°F on a sugar thermometer and turns deep amber (about 10-12 minutes).
Remove from heat and slowly whisk in cream (it will bubble vigorously).
Add butter, vanilla, and salt. Stir until smooth. Set aside to cool.
MAKE THE CAKE
Preheat oven to 180°C (160°C fan). Grease and line three 8-inch round cake tins.
Sift together flour, baking powder, cinnamon, and salt.
Cream butter and sugar until light and fluffy (4-5 minutes).
Beat in eggs one at a time, then vanilla extract.
Fold in mashed bananas.
Alternately fold in dry ingredients and buttermilk, beginning and ending with flour mixture.
Divide batter evenly between prepared tins.
Bake for 25-30 minutes until a skewer comes out clean.
Cool in tins for 10 minutes, then turn out onto wire racks.
MAKE THE BUTTERCREAM
Beat room-temperature butter until light and fluffy.
Gradually add icing sugar, beating well between additions.
Add cream, vanilla, and cinnamon. Beat until smooth and pipeable.
ASSEMBLY
Place first cake layer on serving plate. Spread with buttercream and drizzle with caramel sauce.
Add second layer, repeat with buttercream and caramel.
Top with final layer.
Cover entire cake with remaining buttercream.
Arrange sliced bananas on top and around the cake.
Drizzle generously with caramel sauce in decorative swirls.
Dust lightly with cinnamon.
STORAGE
Best served fresh but can be covered and refrigerated for up to 3 days. Bring to room temperature before serving.
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Ingredients
CINNAMON BANANA CAKE (MAKES 3 LAYERS)
450g (3½ cups) all-purpose flour
3 tsp baking powder
2 tsp ground cinnamon
½ tsp salt
225g (1 cup) unsalted butter, softened
400g (2 cups) caster sugar
4 large eggs
2 tsp vanilla extract
6 ripe bananas, mashed (about 600g)
240ml (1 cup) buttermilk
CARAMEL SAUCE
200g (1 cup) sugar
90ml (6 tbsp) water
120ml (½ cup) heavy cream
60g (4 tbsp) unsalted butter
1 tsp vanilla extract
½ tsp sea salt
CINNAMON BUTTERCREAM
225g (1 cup) unsalted butter, softened
450g (3½ cups) powdered sugar
3-4 tbsp heavy cream
1 tsp vanilla extract
1 tsp ground cinnamon
DECORATION
2-3 bananas, sliced
Extra caramel sauce for drizzling
Pinch of cinnamon for dusting
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