This stunning cake takes humble banana bread to the next level, transforming it into a show-stopping centrepiece. Inspired by a tarte Tatin, this cake features caramelised bananas and a rich, moist texture with the added indulgence of chocolate chips.
Takes 1 hourhour
Serves 12
Ingredients
3bananas(for caramelised topping)
150gcaster sugar
2tbspwater(for caramel)
100gchocolate chips
200gself-raising flour
1½tspground cinnamon
120mlsunflower oil
150gmaple syrup
2tbspground flaxseeds
6tbspwater(for flax egg)
3bananas(for the cake batter)
50gwalnuts(roughly chopped)
Instructions
Preheat the oven:Preheat your oven to 160°C (fan) / 180°C (conventional).
Prepare the cake tin:Line a 9-inch springform tin with baking parchment. Slice the 3 bananas for the topping lengthwise and place them, cut side down, in the prepared tin.
Make the caramel:In a wide saucepan, heat the 150g caster sugar over medium heat. Add the 2 tbsp water and stir just once. From this point, avoid stirring and simply swirl the saucepan occasionally. Allow the sugar to melt and turn golden, forming a smooth caramel. Stir towards the end if necessary to achieve a smooth consistency. Remove from heat before the caramel turns too dark, as it can quickly burn. Pour the caramel evenly over the bananas in the tin and leave to cool.
Prepare the flax egg:In a small bowl, mix the ground flaxseeds with 6 tbsp water. Leave to sit for 5 minutes, allowing the mixture to thicken and coagulate.
Prepare the cake batter:In a large bowl, combine the self-raising flour, ground cinnamon, and chopped walnuts.In a blender, combine the 3 peeled bananas, sunflower oil, maple syrup, and the flax egg mixture. Blend until smooth.If you don't have a blender, mash the bananas in a separate bowl and whisk together with the oil, syrup, and flax egg until well mixed.Add the wet mixture to the dry ingredients and stir until you achieve a smooth batter. Fold in the chocolate chips.
Assemble the cake:Pour the cake batter over the caramel-coated bananas in the tin, spreading it evenly.
Bake the cake:Place the cake in the preheated oven and bake for 35-45 minutes, or until a skewer inserted into the centre comes out clean.
Flip the cake:Once baked, run a palette knife around the edges of the tin to loosen the cake.Place a flat plate or board on top of the tin, then carefully flip the cake so that the caramelised bananas are on top. If any bananas stick to the tin, gently scrape them off and arrange them back on the cake.
Cool and serve:Allow the cake to cool slightly before slicing. Serve and enjoy!
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