Wed, 18 October 2017
Ingredients
Topping
Butter 80g
Soft Brown Sugar 60g
Maple Syrup 80g
Ripe Bananas 4
Cake
Butter 120g
Caster Sugar 120g
Eggs 2
Vanilla Bean Paste 2 tsp
Ripe Bananas, Mashed 4
Self Raising Flour 200g
Baking Soda ½ tsp
Cinnimon 1 tsp
Mascarpone Cream
Mascarpone Cheese
Rum & Icing Sugar to taste
Method
Preheat oven to 165c.
Line an 8-inch round spring form tin with baking parchment.
Make the topping: Melt butter, brown sugar and maple syrup, over medium heat until sugar melts and a dark syrup forms, about 8 minutes. Pour into lined cake pan.
Cut bananas in half lengthwise. Arrange bananas cut-side down into the syrup.
Make the cake batter: Combine butter and sugar in the bowl. Beat until light and fluffy.
Add 1 egg at a time, then add vanilla. Beat until combined.
Add in bananas and stir well.
Add flour, cinnamon and baking soda, to mixture and stir to combine. Do not over mix.
Pour batter over top of bananas.
Place in preheated oven until cake is golden brown and a toothpick inserted into the centre comes out clean, about 50 / 55 minutes.
Remove from oven and let cool for 15 minutes. Release spring form and flip cake onto a serving plate so the bananas are on top
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