{"id":95605,"date":"2017-11-20T18:49:00","date_gmt":"2017-11-20T18:49:00","guid":{"rendered":""},"modified":"2023-01-06T21:42:02","modified_gmt":"2023-01-06T21:42:02","slug":"banana-caramel-loaf-cake","status":"publish","type":"post","link":"https:\/\/cvnextjob.com\/index.php\/2017\/11\/20\/banana-caramel-loaf-cake\/","title":{"rendered":"Banana Caramel Loaf Cake"},"content":{"rendered":"
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A few weeks back, on holiday and staying with lovely family I’d had a rather lovely day out at River Cottage and despite being slightly tired from the driving, I spotted some ripe bananas in the fruit bowl and decided to do some experimental baking! To be honest most of my baking falls in the experimental category and with this I didn’t look at any recipes, just used some loose baking knowledge and hoped for the best!! <\/div>\n
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After a rummage through the cupboards (always a fun mystery and delight to use other people’s kitchens and dishwashers!) I ended up making a rather delicious cake, which I am glad I vaguely scribbled down as the one slice that made it back to my home disappeared in about 30 seconds! Its sweet, lovely cinnamon smell whilst baking will make a tummy rumble and the cake fills that rumble very well! It was also very tasty cold sliced up!<\/div>\n
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Now I debated naming this cake recipe with the word Caramel in, because it doesn’t… but I when you make up the cake batter its rather caramel like and if Dan Lepard can call his amazing muffins ‘Chocolate custard muffins’ without being chocolate custard then I decided I can too be loose with the terminology….!<\/div>\n
See its caramel right?!<\/i><\/div>\n
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Makes 1 x 2lb loaf tin (I guess, its not my tin!)<\/b><\/div>\n

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Ingredients<\/b><\/div>\n

100g salted butter
15g golden syrup
120g light soft brown sugar
1 large banana, sliced at a diagonal
2 large free range eggs
120g self raising flour
1\/2 tsp baking powder
1\/2 tsp ground cinnamon
1 tsp demerara sugar<\/p>\n

Greasing spray or tin liner to prepare tin<\/p>\n

Method<\/b>:<\/p>\n

Pre-heat oven to 160 fan\/ 180 regular oven<\/p>\n

In a saucepan, melt the butter, golden syrup and brown sugar until the sugar has melted and its slightly syrupy – about 6-7 minutes, put to one side<\/p>\n

Sift the flour, cinnamon, baking powder together. Beat in the eggs then fold into the caramel mixture.<\/p>\n

Pour half the mixture into the tin, place half the banana slices into a layer, pour over the remaining cake batter, then add the remaining banana slices as a layer, sprinkle over the demerara sugar and bake for 35 minutes, or until a skewer comes away clean.<\/p>\n

Eat with lashings of custard.<\/p>\n

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A few weeks back, on holiday and staying with lovely family I’d had a rather lovely day out at River Cottage and despite being slightly tired from the driving, I spotted some ripe bananas in the fruit bowl and decided to do some experimental baking! To be honest most of my baking falls in the […]<\/p>\n","protected":false},"author":1,"featured_media":95606,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-95605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t