ONE-BOWL BANANA CAKE WITH CARAMEL DRIZZLE
Use ripe bananas but not blackened overripe. You'll need four bananas for this recipe. Any leftovers, if there are any, can be wrapped in plastic wrap and frozen up to a couple of months.
Servings: 8
Calories: 536kcal
Equipment
- 10-inch bundt pan
Ingredients
- 1 1/2 cups mashed banana about 4 ripe bananas
- 1/2 cup canola oil
- 3 large eggs
- 1 1/2 cups dark brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 cups self-rising flour
- 1 teaspoon ground cinnamon
- Whipped cream, to serve, optional
CARAMEL DRIZZLE
- 1/4 cup brown sugar
- 1/4 cup cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350℉ (180℃). Brush a 10-inch (24cm) non-stick bundt pan with melted butter or oil. Add a couple of tablespoons of flour to the pan. Shake and turn the pan to completely coat the inside in flour; shake out any excess.
- Combine the banana, oil, eggs, sugar, vanilla, flour and cinnamon in a medium bowl; scrape into the bundt pan. Lightly tap the pan on the counter to remove any large air bubbles. Bake for 45 minutes or until cooked and a wooden pick inserted in the center comes out clean. Let stand in the pan for 10 minutes before turning out onto a wire rack to cool.
To make the glaze:
- Combine brown sugar, cream, butter and vanilla in a small saucepan over medium-high heat, stirring until the sugar is dissolved and butter is melted. Bring to a boil. Remove from the heat and stir in sugar; stir or whisk until smooth. Drizzle over the cake; Let stand until the drizzle is set. Cut into 8 to 10 wedges to serve. Serve with whipped cream, if desired.
Nutrition
Calories: 536kcal | Carbohydrates: 82g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 66mg | Potassium: 267mg | Fiber: 2g | Sugar: 59g | Vitamin A: 313IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg