Layered Caramel Banana Cake with Almond Flakes

Unlike the classic banana cakes with caramel topping, this banana cake comes in 2 different layers with different textures. The top layer filled with almond flakes and syrup, and the bottom layer is plain banana cake.

In this recipe, I use golden syrup to give a beautiful and full caramel flavor to the cake, and almond flakes for the extra crunch. If you run out of almond flakes, use can use almost any other type of seeds or chopped nuts (in this picture, I used sunflower seeds, as I ran out of almonds :-))

The result is a moist and not too sweet caramel banana cake for the family. For a pretty presentation, dust with icing sugar or caramel icing.

Servings: 20cm round cake
Preparation time: 20 minutes
Bake time: 50 minutes

Ingredients
3 ripe bananas, mashed
2 cups self-raising flour
1/2 cup unsalted butter
1/2 cup castor sugar
1 egg, beaten
1/3 cup golden syrup
1/2 teaspoon ground cinnamon
2/3 cups flaked almonds

Directions
1. Preheat oven to 350ºF/180ºC.
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Add in eggs, beat until combined.
4. Transfer mixture to a larger mixing bowl and add bananas. Fold in flour. Stir until just combined and the mixture is almost smooth.
5. Reserve 2/3 cup of the mixture.
6. Pour the remaining mixture into a greased and floured tin and bake for 25 minutes.
7. In a separate bowl, combine syrup, cinnamon, almonds and the reserved cake mixture.
8. Pour mixture onto the partly baked cake, and smoothen surface.
9. Bake for a further 25 minutes or until a wooden pick comes out clean.
10. Allow to cool before removing from pan. Dust with icing sugar, if desired.

P.S. I’d love to hear your comments about this caramel banana cake. Please click here to comment.

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