INGREDIENTS:
125g Butter
175g Light Brown Sugar
2 eggs
250g Ripe Mashed Banana
1 1/2 tsp Vanilla Extract
1 tsp bicarbonate of soda
2 TBSP warm milk
150g Plain Flour
100g Self Raising Flour
FROSTING:
175g Dark Brown Sugar
100g Butter
1/4 tsp of sea salt
60ml Milk
1tsp Vanilla Extract
160g Icing Sugar
METHOD
Heat oven to 180C or 160C (fan oven). Grease and line the base and sides of a 20cm round cake tin.
In a large bowl, cream the butter and sugar with an electric beater until light and fluffy. Beat in the eggs one at a time. Stir in the mashed banana (use really ripe bananas). Combine the milk and bicarb soda in a cup, then add to the mixture. Sift the flour and then stir until everything is combined.
Spread the mix evenly over the base of the tin. Bake in the centre of the oven for about 50 mins, checking with a cake skewer. When done, remove, allow to cool in the tin for a few minutes then turn out and cool on a cake rack.
To make the Caramel Frosting, combine the sugar, butter and salt in a saucepan, melting over a low heat. Stir until sugar is dissolved. Add the milk and vanilla and increase the heat, bringing the sauce to the boil for 3 minutes, stirring occasionally. Remove from the heat, sift the icing sugar into the pan and whisk to make the frosting icing. Spoon or use an icing palette knife to ice the cake (top and sides).
