Cooking Instructions
- 1
Preheat oven to 350°F and grease a 9 inch round cake pan.
- 2
Topping: in a small saucepan over medium heat, melt butter, then add sugar and syrup, cook for 3 minutes.
- 3
Pour caramel sauce into cake pan to coat.
- 4
Sift flour and spices together in a bowl.
- 5
In a separate bowl, mix sour cream, baking soda, and mashed banana together. Set a side and let sit for 3 minutes.
- 6
Cream butter and confectioner's sugar with mixer for 5 minutes until light and fluffy.
- 7
Add vanilla extract and then eggs one at a time, mixing for 1 min after each egg.
- 8
Add flour mixture to butter, mix with a wooden spoon until just combined. Then add banana mixture, mix well.
- 9
Carefully arrange banana slices in cake pan, starting from the outside. Make sure to overlap the bananas as you go around in a circle, working your way towards the middle.
- 10
Carefully pour cake batter into cake pan, smooth the top to spread evenly.
- 11
Bake for 45 to 50 minutes until done.
- 12
Let cool for 3 minutes before running a knife around the rim to loosen the sides. Invert cake onto a plate. Leave for a minute before removing pan.
- 13
Pairs nicely with clotted cream, ice cream or with a little sprinkling of sea salt on top of carmel!
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