One Bowl Banana Cake with Chocolate and Caramel
This one bowl banana cake with chocolate and caramel is delicious, easy to make and incredibly moist. Perfect with a cup of your favourite hot drink and great for a last minute cake request.
Ingredients
- 270 g Plain Flour
- 250 g Caster Sugar
- 4 Bananas Very ripe and lightly mashed with a fork if not falling apart
- 115 g Butter
- 2 Eggs
- 2 ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
- 300 g Milk or Dark Chocolate Chopped
- 3 - 4 tbsp Caramel I use store brough Salted Caramel (Optional)
- 1-2 tbsp Gold Sprinkle Sugar Linked below (Optional)
Instructions
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Preheat oven to 190°C/Gas Mark 5.
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Spray or grease/flour your bundt/20cm round tin. Alternatively you can line, if you are not using a bundt tin.
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Seive the plain flour and sugar. (Optional).
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Mash the banana in a large bowl or bowl of a stand mixer. Add all the ingredients except the chocolate to your stand mixer or to a large bowl.
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Beat the batter by hand or in your stand mixer/electrix mixer on low just to incorporate and then on high for 3 - 4 minutes.
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Stir in the chopped chocolate gently and pour into tin.
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Bake for 40-50 mins.
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Allow the cake to cool for 10 minutes, and loosen edges with a knife before tipping cake out of the tin.
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Once cool, spoon over the caramel and you can add sparkly sugar like my daughter did.
Recipe Notes
- Bananas should be very dark and ripe - To ripen banana super quick, preheat the oven to 150 C/Gas Mark 2. Place the bananas on a lined baking tray and bake for 15-20 minutes or until darkened. Baking times may vary depending on the size, thickness and current ripeness of banana.
- Use room temperature eggs - To quickly get room temp eggs place them in a bowl with warm water for about 10 minutes.
- Once you pour the wet ingredients into the dry ingredients, GENTLY mix the batter. Do NOT over mix.
- Calories are calculated minus the caramel and gold sugar.
- Banana cake can vary in cooking times by a full 10 minutes. Banana cake tends to look baked before it actually is. Make sure the top is firm to the touch and that a skewer inserted into the centre comes out clean. If the cake is looking really brown but is still not cooked in the middle, cover the top with some foil and bake a little longer.