BANANA CAKE WITH SALTED CARAMEL CREAM
225 g self-raising flour
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
¼ teaspoon salt
175 g caramel sugar
100 ml buttermilk
250 g mashed bananas
4 eggs, lightly beaten
150 g butter, melted
1 teaspoon vanilla extract
Filling:
2 cups cream
150 g caramel treat, beaten smooth
1/3 teaspoon sea salt flakes
100 g walnuts, roughly chopped
Preheat oven to 160°C.
Grease and line 2 x 20 cm baking tins with non-stick paper.
Sift flour and bicarbonate of soda in a large bowl.
Make a well in the centre and add the buttermilk, bananas, eggs, butter and vanilla.
Stir well to combine and pour the mixture into the baking tins.
Bake for 30min or until a skew inserted comes out clean and the cake has pulled away from the sides of the tin.
Allow to cool for about 10min and turn onto a wire rack to cool completely.
Toast the walnuts in a dry pan on medium heat for a few minutes making sure the nuts dont burn.
Place the cream in a bowl and whisk until very stiff peaks form.
Fold in the caramel treat and salt.
Slice each cake horizontally in half.
Assemble layers with filling and nuts.
Photo: Bernadene Daniels Prinsloo
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