Serves 10 • Prep 20 mins • Cooking 25 mins
The idea of combining toffee (caramel), banana and cream on a crumbly tart base comes via the UK where it’s a common tea time treat but the delicious confection has gone global now, thankfully and is now a firm Australian favourite too. Here we’ve changed things up a bit, and instead of the traditional biscuit base, have made a gingery banana and brown sugar sheet cake then topped it with caramel, cream and a sprinkle of chocolate. So so indulgent and so so good!
What you’ll need
1 ⅔ cups The Healthy Bakr Self Raising Flour
250g butter, melted
1 cup brown sugar
½ cup whole milk
4 eggs, at room temperature
2 teaspoons ground ginger
2 bananas, mashed
600mls whipped cream
4 bananas, thinly sliced
100g chocolate, grated
For the Caramel Layer
1 can condensed milk
For the caramel layer, place a tin of condensed milk in a saucepan of water and boil for 3 hours, topping up water as necessary. This process will transform the condensed milk into a thick, brown caramel.
Preheat the oven to 180C and grease and line a large rectangular cake tin (approximately 20x30cm).
Combine all cake ingredients in a food processor and blitz for 30 seconds or until well combined
Pour batter into your prepared tin and bake for 25 minutes or until golden brown and slightly firm to the touch. Let cool in the tin for five minutes then turn out to cool completely on a wire rack.
To assemble, gently spread caramel evenly all over the cake. Top with the banana slices, then the cream and finally sprinkle with the grated chocolate. Slice and serve and enjoy every mouthful!