Salted Caramel Banana Cake
Ingredients
For the banana caramel layer
80 g salted grass-fed butter
120 g coconut sugar
80 ml pure cream
1 tsp vanilla extract
1 tsp Celtic sea salt
3–4 ripe bananas, sliced lengthways
For the vanilla cake
180 g salted grass-fed butter, softened
180 g coconut sugar
3 pasture-raised eggs
2 tsp vanilla extract
220 g spelt flour
2 tsp baking powder
120 ml full-cream milk
Pinch of salt
Method
Preheat the oven to 175°C. Line the base of a 23 cm round cake tin.
In a small saucepan, melt the 80 g butter for the caramel layer. Add the 120 g coconut sugar and stir until dissolved and bubbling. Pour in the cream, vanilla and salt, then simmer for 1–2 minutes until smooth and slightly thickened.
Pour the caramel into the prepared cake tin, spreading it evenly over the base. Arrange the banana slices over the caramel in a single layer.
For the cake batter, cream the softened butter and coconut sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla.
Add the spelt flour, baking powder and salt, alternating with the milk. Fold gently until just combined, taking care not to over-mix.
Spoon the batter over the banana layer and smooth the surface.
Bake for 40–50 minutes, or until golden and a skewer inserted into the centre comes out clean.
Allow the cake to rest in the tin for 10–15 minutes. Run a knife around the edge, place a serving plate over the tin and carefully turn upside down.
Leave the tin in place for a minute before lifting it off to allow the caramel to settle over the bananas.
