Name: Banana cake with rum syrup
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 250 g butter; 250 g brown sugar; 3 eggs large; 3 bananas mashed; 5 ml vanilla essence; 250 g flour self-raising; cream whipped or vanilla ice cream, to serve; 30 ml butter; 100 ml brown sugar; 100 ml rum light; flaked coconut

Recipe Disclaimer

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Ingredients (11)

250 g	butter
250 g	brown sugar
3	eggs — large
3	bananas — mashed
5 ml	vanilla — essence
250 g	flour — self-raising
	cream — whipped or vanilla ice cream, to serve

SYRUP:

30 ml	butter
100 ml	brown sugar
100 ml	rum — light
	flaked coconut

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Method:

Preheat oven to 180°C.

Beat the butter and sugar together until light. Add the eggs and beat well. Add the banana, vanilla and a pinch of salt. Beat for a few seconds to combine.

Fold in the self-raising flour and then spoon the mixture into a greased ring tin.

Bake in a preheated oven for approximately 35 minutes. You may need to cover the cake with a piece of aluminium foil if you see it is browning too quickly. The cake is done once a skewer inserted comes out clean.

Remove from the oven and set aside to cool. Then invert onto a serving plate.

Syrup:
Heat the butter, sugar and rum together. Stir until the sugar has dissolved, then simmer for 5 minutes. Remove from the heat and spoon over the top of the cake. Scatter with coconut to decorate and serve warm or at room temperature with a dollop of whipped cream or scoop of vanilla ice cream.

Text and image: Ideas

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