As if banana cake is not lovely enough, here loveliness is piling up with bits of toffee and the piece de la resistence of course being the dulce de leche drizzle topped with home made caramel popcorn (no comparison with anything bought) and as this goes up with Easter approaching, why not, some broken up chocolate Easter eggs. Just don’t eat for 3 days after the cake, that’s all!
Ingredients (serves 10-12)
- 300g plain flour
- 200g unsalted butter, soft
- 250g golden caster sugar
- 4 eggs
- 1 ½ tsp baking powder
- 1 ½ tsp bicarbonate of soda
- 1 tsp fine salt
- 2 tbsp vanilla extract
- 3 ripe bananas, approx. 250g
- 50g toffee, chopped in small pieces
- 100g Greek yogurt
To serve
- 1 small can of dulce de leche
- home made caramel pop corn, and pretty much anything you like!
Method
Grease a bundt tin or silicone mould (with 1.5ltr bakeable capacity) and dust with flour. Preheat the oven to 1800C.
In a large bowl, sift the flour, salt, bicarbonate of soda and baking powder.
In another bowl, beat the butter with the sugar for a few minutes until light and fluffy. Add one egg and 1 tbsp of the flour and beat. Beat in the remaining eggs, adding a little flour each time so that the mix does not curdle. Last add the vanilla extract.
In another bowl, mix the banana flesh with the yogurt and the toffee.
Incorporate some of the flour and some of the banana/yogurt mix into the butter mix. Fold in using a spatula. Repeat until all the ingredients have been fully incorporated.
Spoon the mixture into the bundt cake tin and tap gently to get rid of any bubbles, gaps.
Bake in the oven for one hour, testing with a skewer or a thin blade knife after 50 minutes. The cake is ready when the skewer or knife comes out clean. Leave the cake to cool for a few minutes and turn out onto a cake dish.
When completely cool, decorate the cake by drizzling the dulce de leche and sprinkling with the caramel pop corn, broken up chocolate pieces, nuts, edible flowers, pretty much anything you enjoy eating, yay!
