Recipe contributed by Annie Frazier – TM Consultant VIC. Converted from a Bill Granger Recipe.
50g Unsalted Butter +100g unsalted butter extra
55g Brown Sugar
60ml Maple Syrup
3-4 Bananas sliced in half lengthways
230g Caster Sugar
1 Teaspoon natural Vanilla Extract
160g Plain flour (sifted together with the Baking Powder and Salt))
1 Teaspoon Baking Powder
Pinch of Salt
Pre heat oven to 180deg.
Mill 230g sugar into caster sugar Sp 10 for 10 sec, set aside.
To make Topping place butter, brown sugar and maple syrup in bowl and cook at 70deg for 5mins Sp 2. After 1 min you may need to scrape down sides to incorporate mixture well. Make sure the sugar is dissolved and the mixture is rich and golden. Pour syrup into 23cm greased or non stick spring form cake tin, then arrange the bananas cut side down over the syrup in the tin.
To make the cake mixture, place the extra 100g butter and caster sugar and mix for 25sec on Sp 4. After 20 secs scrape down sides of bowl and then resume for the remaining 5 secs. Mixture should be pale and creamy. Then with the blades rotating on Sp 4 break eggs onto lid one at a time and lift MC to allow eggs to drop into bowl and then add the vanilla and mix for 5sec.
Now to gently add the sifted flour, baking powder and salt, slowly pour through hold in lid while blades are rotating on Sp 3 allow 35secs to do this.
Spoon batter over bananas and caramel and smooth the top with your spatula. Place cake on baking tray to catch any escaping caramel and bake for 35mins or until a skewer inserted into the centre comes out clean. Then allow to cool for 5 mins. Transfer to a large serving plate.
Delicious with Vanilla Ice Cream.!!