Turn this cake (and your frown) upside down and let it soak up the gooey, decadent caramel sauce! Dollop cream on the side is a must!


  • 125g butter, softened
  • 3/4 cup (165g) brown sugar
  • 2 Coles Australian Free Range Eggs
  • 1 cup mashed ripe banana
  • 2 cups (300g) self-raising flour
  • 1/2 cup (120g) sour cream
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) pouring (pure) cream


  • 20g butter
  • 1 tbs brown sugar
  • 4 small lady finger bananas, halved lengthways


  • Step 1
    Preheat oven to 180°C. Grease a 20cm (base measurement) cake pan. Line base and side with baking paper.

  • Step 2
    To make the caramelised bananas, place butter and sugar in a non-stick frying pan over medium-high heat. Add the banana, cut-side down, and cook for 2-3 mins or until banana is caramelised. Arrange over the base of the prepared pan.

  • Step 3
    Use an electric mixer to beat butter and brown sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the banana, flour and sour cream, in alternating batches, stirring well after each addition. Spoon mixture over the banana in pan. Smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before turning onto a wire rack to cool completely.

  • Step 4
    Place the caster sugar in a saucepan over medium heat. Cook, stirring, for 6-8 mins or until the sugar dissolves and is golden brown. Remove from heat. Carefully stir in cream and ¼ cup (60ml) water. Reduce heat to low. Cook, stirring, for 5 mins or until mixture is smooth.

  • Step 5
    Transfer cake to a serving plate. Pour over caramel sauce. Cut into wedges.

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