GO bananas

PUT THAT SPOTTED, OVER-RIPE FRUIT TO DELICIOUS USE

Caramelised banana toffee cake

SERVES 8-10

This is a spectacular cake and the delicious aroma that seeps through the house will make you feel both loved and hungry.

1 cup caster sugar

2 tbsp water

2 tbsp butter

4-5 small bananas, 4 cut lengthwise,

1 chopped

4 eggs, separated

1 cup loosely packed brown sugar

¼ cup neutral oil

½ cup plain yoghurt

1½ cups plain flour

1 cup mixed grain flour – I used

wholemeal, spelt and buckwheat

1 tbsp cornflour

2 tsp baking powder

½ tsp baking soda

½ cup milk

Pinch of salt

Whipped cream, to serve

1 Preheat oven to 180°C. Line a 24cm springform tin with baking paper, making sure it comes some way up the sides.

2 Heat the sugar and water in a small saucepan until it bubbles and begins to turn a caramel colour – about 6- 8 minutes. Watch it carefully. Take off the heat and stir in the butter. Cool for 5 minutes, then pour into tin, spreading evenly. Arrange the banana lengths over the toffee sauce.

3 For the cake batter, whisk the egg yolks and brown sugar in a large bowl until creamy, then add the oil and yoghurt. Beat to combine.

4 Sift in the flour, cornflour, baking powder and baking soda. Mix, then add the milk and stir to combine.

5 Whisk the egg whites to soft-peak stage and fold into the batter.

6 Pour half the batter into the tin, sprinkle over chopped banana, then add the remaining batter.

7 Bake for 40- 45 minutes or until a skewer inserted comes out clean.

8 Stand for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a large serving plate, taking care not to get any hot syrup on you. Carefully remove the cake sides and bottom.

9 Serve with whipped cream and enjoy!

Bananas can be a saviour when there’s scant seasonal fruit about. They’re also one of our most wasted household food items because we throw over-ripe bananas away so often. How crazy is that when there are recipes as fabulous as these ones? Pantry...