With sweet banana cake, layers of cream and a sticky caramel sauce, it’s impossible to stop at one slice of this Banoffee dessert cake.
4 large ripe bananas
125g butter, softened
2/3 cup brown sugar
1/2 teaspoon bicarbonate of soda
1 1/2 cups self-raising flour
1/2 cup milk
1 cup thickened cream
1 cup sour cream
1 tablespoon icing sugar
1/4 cup chopped roasted hazelnuts
Dark chocolate curls, to serve
STICKY CARAMEL SAUCE
1/2 cup brown sugar
1/2 cup thickened cream
Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
Mash 2 bananas. Using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time. Beat in mashed banana. Sift bicarbonate of soda and half the flour over banana mixture. Add half the milk. Fold until just combined. Repeat with remaining flour and milk.
Spread cake mixture into pan. Bake for 1 hour or until a skewer inserted into centre comes out clean. Stand cake in pan for 10 minutes. Transfer to a wire rack to cool.
Meanwhile, make Sticky Caramel Sauce. Melt butter and brown sugar in a large frying pan over medium-high heat. Cook for 2 minutes or until melted and smooth. Add cream. Stir to combine. Bring to a simmer. Reduce heat to medium. Simmer for 2 to 3 minutes or until sauce is slightly thickened. Set aside for 15 minutes to cool.
Using an electric mixer, beat cream, sour cream and icing sugar until just-firm peaks form. Cut cake, horizontally, into 3 layers. Place 1 cake layer on a serving plate. Spread with 1/3 of the cream mixture. Top with second layer, then half the remaining cream mixture. Sandwich with remaining layer. Dollop with remaining cream mixture. Slice remaining bananas into rounds. Arrange on top. Drizzle with caramel sauce. Sprinkle with hazelnuts and chocolate. Serve immediately.