The Royal Chef At Home: Easy Seasonal Entertaining

CARAMEL BANANA CAKE

BANANA AND CARAMEL GO GREAT TOGETHER AND THIS CAKE NEVER SEEMS TO LAST LONGER THAN A DAY IN MY HOUSE. It’s perfect with a strong cup of tea. MAKES 24 BARS

FOR THE CAKE 1 cup + 2 teaspoons butter, for greasing the pan 3 cups light brown sugar 2 eggs 1 cups mashed bananas (about 3 small)

FOR THE FROSTING ¾ cup unsalted butter 1 cup light brown sugar ¼ cup sour cream 3 cups powdered sugar 1 teaspoon vanilla paste or extract

1 ½ cups self rising flour 1 teaspoon baking soda

¾ cup sour cream 1 tablespoon milk 1 teaspoon vanilla paste or extract

1 Preheat the oven to 350ºF. Grease a sheet pan tray (9 ½ x 13). 2 Prepare the cake by creaming the butter and sugar using an electric mixer until light and fluffy. Add the eggs and banana and beat together. Stir in the flour, soda, sour cream, milk and vanilla paste until there are no lumps and the batter is smooth. 3 Pour into the prepared tray and bake in the center of the oven for about 40 minutes or until the cake springs back when touched and is a golden brown.

4 Allow the cake to cool completely before frosting.

5 Prepare the frosting by melting the butter and sugar in a pan. Stir without boiling for about 2 minutes. Add the sour cream, bring to a boil. Remove from the heat and stir in the powdered sugar and vanilla paste. Leave the frosting to cool slightly and thicken before carefully frosting the cake. Cut into fingers and serve.

27 SPRING · SPRING BREAK WITH THE KIDS ALL HOME