Banana cake with caramel icing

6 servings Preparation: 15 mins, Cooking: 50 mins By Hope Malau
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Ingredients (13)

150 g butter
250 ml castor sugar
125 ml brown sugar
3 eggs
500 ml flour — sifted
7 ml baking powder
10 ml cinnamon — ground
200 ml sour cream
3 bananas — mashed
125 ml castor sugar
50 g butter
125 ml cream — double thick
1 banana — sliced
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Moist and luxurious, this banana cake will satisfy any sweet tooth. It’s one of our favourite cakes.

Preheat the oven to 180 °C. Grease a deep ring tin well.

1. Put the butter, caster sugar and brown sugar in a bowl and beat until pale and creamy.

2. Add the eggs one by one, beating well after each addition.

3. Fold in the flour, baking powder and cinnamon.

4. Add the sour cream and bananas and stir to combine.

5. Spoon the mixture into the prepared baking tin and bake for 50 minutes or until done (a skewer inserted in the middle should come out clean).

6. Topping: Heat the sugar in a pan over medium-low heat for 1 minute or until it starts to melt at the sides. Add the butter and stir with a whisk. Pour in the cream while stirring and continue stirring until thick. Pour over the cake.

7. Top the cake with banana slices and serve.

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