|50 g||dark brown sugar|
|1 tsp||vanilla extract|
|250 g||self-raising flour|
|1.5 tsp||baking powder|
|125 g||castor sugar|
|85 g||butter — melted|
|200 g||castor sugar|
Preheat oven to 160C.
In a foil on a baking sheet, place the bananas, brown sugar, vanilla and cinnamon and loosely close the foil to ensure there are no leaks. Pop it into the oven for 20 minutes.
Remove from the oven, mash the bananas and allow to cool.
In a separate large bowl whisk the flour, baking powder and castor sugar and set aside.
Add to the cooled bananas the butter, milk and eggs and give a little mix.
Make a well in the center of the flour and pour in the wet banana mixture, gently folding, careful not to over mix.
Spoon the batter into a greased mini Bundt pan or muffin pan in cupcake liners.
Bake in the 160C oven for 20 minutes.
In the interim make the caramel
In a medium saucepan, melt the sugar, stirring occasionally so it heats evenly and does not burn.
Once it is completely melted and turns an amber colour, remove from heat and mix in the butter.
Once incorporated, mix in the cream and finally stir in the chocolate (the amount of chocolate can be adjusted to your preference).
Remove cakes from the oven and leave to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Top with your homemade choc caramel sauce as desired and enjoy!
Reprinted with permission from Sadie’s Bubble of Yum, follow along on Instagram for more.