Banana Caramel Crunch Cake

I’ve been meaning to make a video on this delicious banana cake recipe that I discovered and adapted a few months ago. We had a few leftover bananas and so with an extra child at home due to the teacher’s strike we decided to make it this week.

This cake is fantastic because it doesn’t require any creaming of ingredients – so no need to have a mixer! You can not stuff it up 😉

We then made a macadamia nut praline and some caramel Italian Meringue Buttercream – the combination was delicious!


Banana Cake:
125g unsalted butter
2 capfuls of vanilla extract
3/4 cup sugar
3-4 mashed bananas
1 egg
1.5 cups self-raising flour
1/4 cup milk
Caramel Italian Meringue Buttercream
150ml cream
150g brown sugar
50g butter
3 egg whites
140g castor sugar + 1/8 cup water (this is what you boil)
25g castor sugar (this is added to the egg white)
IMBC Instructions
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