Cake #147 - Revamped Banana Bread

Sunday Classic Cake - Revamped Banana Bread with Home-Made Caramel and Whipped Cream.

I think banana is one of the most versatile fruit to be used in baking. I tastes good the way it is but it goes well with various spices, too. Do not throw overripe bananas into the bin - rather throw them into the batter! Cakes, muffins, bread, cookies.

How about deep-fried bananas? This revamped banana bread and the caramel really remind me of deep-fried bananas. I wonder if we have any vanilla ice cream in the freezer...

Sponge
175 g soft  butter
150 g soft light brown sugar
2 bananas, very ripe, cut into small chunks
3 eggs
150 g self-raising flour
75 g ground almonds
1 tsp baking powder
50 ml natural yoghurt

Caramel
200 g soft light brown sugar

1. Pre-heat the oven to 160 C / 340 F and grease and flour a 2-litre square pan .
2. Then make the caramel by tipping the sugar into a frying pan, shaking it to an even layer.  and heating it gently until it melts. Once melted to a golden caramel, pour it onto a baking sheet and leave to cool, then smash into small pieces.
3. Beat the butter and sugar until light and fluffy.
4. Add the bananas and beat in with the eggs, flour, almonds, baking powder and yoghurt until smooth.
5. Stir in 1/3 of the caramel and spoon into the pan. Bake for 45-50 minutes until the cake is golden and a skewer comes out clean. Let cool.

Decorate the cake with whipped cream and caramel pieces.