This evening I came home to a missing blog! The blogger message said it had been deleted! Oh No!!!
After a couple of deep breaths, I followed the prompts and my Google account said there had been abnormal activity. After obtaining a verification code to enter, everything returned.
Talk about a relief.
So, as promised, here is the recipe for the Banana Caramel Cake. The original recipe creams the butter and sugar, but I am a melt and mix girl, so made a couple of changes. It still worked fine and tasted great.
BANANA CARAMEL CAKE
1 ¼ cups firmly packed brown sugar
2 tablespoons cold water
2 bananas, peeled and halved lengthways
2 eggs, lightly beaten
1 tablespoon golden syrup
¾ cup plain flour
1/3 cup self-raising flour
1/3 cup milk
Whipped cream, to serve
1. Preheat oven to 180OC/160OC fan-forced. Lightly grease a 6cm deep, 9cm x 19cm (base) loaf pan. Line with baking paper.
2. Combine 10g butter, ½ cup brown sugar and 2 tablespoons of cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Bring to the boil and cook for 3 minutes or until thickened. Pour into prepared pan.
3. Trim banana halves to fit pan. Place cut side down over syrup.
4. In a medium saucepan, melt the remaining 100g butter. Let cool slightly. Add syrup and sugar and stir till combined. Add eggs, one at a time. Add flours and milk and mix until just combined. Spread over banana.
5. Bake for 55 mins to 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve with cream.
NOTE: Mine rose a lot in the middle while cooking, so I had to slice a bit off for the cake to sit flat on a plate.
Let me know if you try it and have a success.