Banana Caramel Cake
Makes 10 slices
225g/8oz/1 cup butter, softened, plus extra to grease
225g/8oz/1 cup light soft brown sugar
4 medium (US large) eggs
2 ripe bananas, mashed
1 tsp vanilla extract
200g/7oz/1¾ cups self-raising (self-rising) flour
For the frosting
150g/5oz/⅔ cup butter, softened
250g/9oz/2 cups icing (confectioner’s) sugar, sifted
3 tbsp dulce de leche
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 20cm/8in deep cake tin and line with parchment paper.
2 In a large bowl, beat together the butter and brown sugar until pale and fluffy. Gradually beat in the eggs, one at a time. Fold in the mashed bananas and vanilla extract.
3 With a metal spoon, fold in the flour. Spoon into the prepared tin and bake in the oven for 50–55 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes, then turn out on to a wire rack and set aside to cool completely.
4 Meanwhile, make the frosting. Beat the butter, icing sugar and dulce de leche until smooth and creamy. Spread over the top and sides of the cold cake.