Banana Cake with Rum Caramel Sauce

When you get too many over ripped banana you can use it to make banana cake just like what I did 😂 These banana cake are very moist, soft, easy and not too sweet because I reduce the sugar amount, I find these recipes from Ottolenghi cookbook that I bought from Singapore last year.

100gr unsalted butter
40gr granulated sugar
40gr light brown sugar
2 eggs
1tsp vanilla extract
110gr all purpose flour
100gr ground almond
2tbsp milk powder
1/8tsp salt
3/4tsp baking soda
pinch of ground cinnamon
225gr ripe banana
100gr sour cream
2tbsp dark rum
Rum caramel:
200gr caster sugar
125ml water
130ml double cream
2tbsp dark rum

1. Preheat oven 180c
2. Beat butter, granulated sugar, and light brown sugar on electric mixer until light.
3. Add eggs one at a time, beating well after each addition, then add vanilla extract, beat until combined.
4. Sift flour, ground almonds, milk powder, salt, baking powder, and ground cinnamon. Set aside.
5. Mashed ripe banana, then add sour cream and dark rum, whisk to combine.
6. Mixer on low, add 1/3 mashed banana mixture to butter mixture one at a time alternately with flour mixture until everything is combined.
7. Spoon the mixture into the silicone mold, filling them about three-quarters of the way up the sides. Bake for 35 minutes.
Rum Caramel:
1. In a saucepan place caster sugar and water, let it boil for 8-10minutes, don't stir it, but gently swirl the pan so it won't crystallize at the edge, keep swirl until it reaches dark amber color, remove from the heat.
2. Carefully pour double cream and rum, mix using spatula until smooth.
3. Drizzle rum caramel over the cakes.
Enjoy :)
Apron and Creme



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