- 5 bananas, peeled
- 2 tsp dark rum
- 100g butter, softened
- 225g caster sugar
- 4 medium eggs
- 150g plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 5 tbsp desiccated coconut, toasted
- 380g dulce de leche or
- good-quality caramel
- 1 tbsp coconut shavings, to serve
1. Heat oven to 200°C. Line a 23cm loose-bottomed cake tin with greaseproof paper.
2. Whizz two of the bananas to a smooth purée in a food processor with the rum. Set aside
3. In a large bowl, beat the butter and sugar with an electric whisk until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the flour, baking powder, spices and desiccated coconut, then beat in the banana purée until smooth. Spoon into the prepared tin and level the top. Immediately turn the oven temperature down to 180°C and bake for 35 minutes, or until risen and springy to the touch. Cool in the tin for 20 minutes before removing and cooling on a wire rack.
4. Transfer to a serving plate. Cut the remaining bananas into diagonal slices and pile them on top of the cake. Warm the dulce de leche or caramel in a small pot for a few seconds to loosen it slightly. Pour half of it over the cake and sprinkle with the coconut shavings. Serve the remaining dulce de leche or caramel in a jug alongside the cake.
EACH SERVING About 1 570kJ, 14g fat (9g saturated), 55g carbohydrate (45g total sugars), 6g protein, 2g fibre.