Missing Blog and a Recipe

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

Ingredients

110g butter

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

Method

1. Preheat oven to 180^OC/160^OC 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.