Serves
6

Cooking

1hr
By
7
Average: 3.4 (4 votes)
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Ingredients

125g butter, softened
1 cup borwn sugar
2 eggs
1½ cups self-raising flour
1 teaspoon baking powder
2 ripe bananas, roughly chopped
CARAMEL SAUCE
100g butter
1 cup cream
1 cup brown sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 175 degrees Celsius and line a 20-centimetre square cake tin with baking paper. Beat the butter and sugar until pale and creamy. Add the eggs, beating well after each addition. Sift in the flour and baking powder and fold in the banana and pecans. Spoon the mixture into the tin and bake for 45 minutes or until cooked. While the cake cools on a wire rack, place the butter, cream and sugar into a saucepan over medium heat. Stir until melted, then gently simmer for five minutes. Serve with hot sauce and ice cream. Serves 10-12