Flourless toffee banana cake
Recipe Number: 1678
Contributor: ChampagneAbby
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Serves:
6-8
Calories Per Serving:
Preparation Time: 20-30 mins
Difficulty: Easy
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| Ingredients: |
· 115g/4oz butter, plus extra for greasing
· 115g/4oz soft brown sugar, dark or light
· 115g/4oz golden syrup
· 1 heaped tsp cinnamon
· 3 ripe bananas, roughly mashed
· 2 eggs, lightly beaten
· 250g/9oz ground almonds |
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| Cooking
Instructions: |
Preheat the oven to 150C/300F/Gas 2. Grease a loaf tin with a little butter, line it with baking paper and grease it once more.
Put the butter, sugar and syrup into a pan together, bring to the boil then simmer the mixture for three minutes. It will have the appearance and thickness of a fudge sauce.
Allow to cool for about 10 minutes, then stir in the cinnamon and banana. Beat in the eggs, one at a time, and fold in the almonds. The mixture is very wet and lumpy. It will not look as if it could possibly set, but it will.
Bake for about 1 ½ -2 hours, or until a skewer inserted into the cake comes out clean.
Allow to cool — unless the greedy dive in first — and you will have a lovely, soggy cake that will last for days. |
| Additional
Comments: |
| You will need a 20cm/8in loaf tin; or a 20cm/8in round tin.> |
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