TROPICAL BANANA CAKE WITH SALTED PEANUT CARAMEL SAUCE
Should there be any leftovers of this amazing cake, they will keep for several days, covered in the fridge.
125g butter, softened
1 cup brown sugar
1 teaspoon vanilla extract 2 tablespoons rum
3 ripe bananas, mashed
¼ cup coconut milk
½ cup desiccated coconut
½ cup chopped tropical dried fruits,
plus extra for garnish
¼ cup milk
2 cups self-raising flour
Salted peanut caramel sauce:
200g caster sugar
60ml (4 tablespoons) water
60g butter, cut into small cubes ½ cup cream
1 teaspoon soy sauce
80g salted roasted peanuts,
1 tablespoon icing sugar
250g sour cream, whisked
2 bananas, sliced, tossed in a little lemon
or lime juice to prevent browning
Cake: Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.
Cream butter and sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed banana and coconut milk. Add coconut and dried fruits, sift the flour over and gently fold to combine.
Spoon into prepared tin and bake
45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.
Sauce: Place sugar and water in a small saucepan and swirl the pan over a mediumhigh heat until sugar dissolves. Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour.
Add butter carefully and whisk to combine. Add cream and soy sauce, whisking to combine. Add half the chopped peanuts. Serve immediately or leave covered on the bench; the sauce will become solid if refrigerated.
To assemble the cake, whip cream with the icing sugar then fold it through the whisked sour cream. Keep chilled until needed.
Split the cold cake and cover with a layer of sliced banana. Top with half the cream mixture then the second layer of cake. Add remaining cream to the top of the cake and garnish with the remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve. Serves 6-8