serves
9
prep
30 minutes
cook
45 minutes
difficulty
Easy
serves
9
people
preparation
30
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
Sticky topping
- 50 g (2 oz) butter + extra for greasing
- 50 g (2 oz) soft light brown sugar
Sponge
- 1 handful (about 50 g / 2 oz) pecan nuts, optional
- 150 g (5 oz) butter
- 175 g (6 oz) soft light brown
- 4 medium eggs
- seeds of ½ vanilla pod (or a couple of drops of vanilla extract)
- 100 g (4 oz) self-raising flour
- 75 g (3 oz) plain wholemeal flour
- 1 tsp baking powder
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 3 tsp treacle
- pinch of salt
Bananas
- 2 small firm bananas
- 1 tbsp calvados (optional)
To serve
- Crème anglaise, softly whipped cream or ice cream
Cooling time: 10 minutes
Instructions
- Grease and line a 20 cm (8 in) square tin with baking parchment and grease again. Preheat the oven to 180°C (350F / Gas Mark 4) with the middle shelf at the ready.
- First make the sticky topping. Place the butter and soft light brown sugar in a small pan over a medium heat. Once the butter is melted, turn up the heat and let the mixture bubble away for a few minutes, until it begins to thicken slightly. Stir it frequently so it does not catch on the bottom. Then pour the mixture into the bottom of the lined tin and tip the tin back and forth to spread it out evenly. (The mixture will eventually solidify in the tin so make sure to spread it out now).
- Next, tip the pecans (if using) onto a baking tray and toast in the oven for 5 minutes. Remove the pecans nuts from the oven once toasted and set aside to cool.
- Now make the sponge mixture. Cream together the butter and the sugar in a large bowl (or food mixer) until it becomes a little lighter in colour. Then add the eggs one at time, beating hard between each addition. Split the vanilla pod open, scrape the seeds out and add (or add the vanilla extract). Then fold in both flours, the baking powder, ginger, cinnamon, treacle and salt and set aside.
- Take the bananas and slice them into 5 mm thick pieces. Arrange them in a single layer in the bottom of the tin. I line them up so they are nice and straight but of course it is fine to do them in any old order too, pack them all in tight so they don’t move around once the cake mix goes over. Then drizzle over the calvados (if using).
- Roughly chop the pecan nuts and stir them through the cake mix. Now, carefully dollop the cake mix over the bananas and gently spread it out with the back of a spoon or palate knife, levelling the top. Then pop it into the oven for about 35-45 minutes or so to cook.
- After 35 minutes, remove the cake from the oven and insert a metal skewer or the blade of a small knife right into the centre (but not touching the bottom). It should come out completely clean. If there is some cakey gooeyness left on it just pop it back in the oven for another 5 minutes or so.
- Once the cake is cooked remove it from the oven and leave to cool in the tin for about 10 minutes. Then put a large flat plate over the top of the tin and holding the tin and the plate, flip the whole lot over so that the tin is now upside down. Gently remove the tin and peel off the baking parchment to reveal your very tasty dulce and banana underneath!
- Cut into squares and serve warm or cold with your choice of crème anglaise, softly whipped cream or ice cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
