Coming into winter, I was after a really warming indulgent banana cake that works better served as a hot pudding rather than a breakfast. This banana bread certainly does the trick and although it’s just as delicious cold, a slice rich with spices, stem ginger and paired with hot coconut and miso caramel makes an incredible dessert. For that reason, I opted to bake this in a round cake tin, rather than the classic loaf tin. The miso in the caramel creates a delicious umami flavour and combined with the sharp ginger, really takes the edge off the sweetness.
You will need a 22cm cake tin.
INGREDIENTS
400g ripe bananas (2 mashed, 2 sliced on top)
225g plain flour
175g soft brown sugar
½ tsp salt
2 tsp baking powder
1 tsp bicarb
20g stem ginger, finely grated
2tsp ground cinnamon
1tsp ground allspice
¼ fine sea salt
100ml vegetable oil
120ml oat milk
1 tbsp apple cider vinegar
Miso Caramel
100g light brown sugar
200ml coconut cream
1 tbsp white miso paste
Pinch sea salt flakes
METHOD
Preheat the oven to 190C/170C fan. Grease and line a cake tin with baking parchment.
Mash 2 of the bananas and mix them with the spices, flour, baking powder, salt and brown sugar.
Add the apple cider vinegar to the oat milk and pour over the banana mix, followed by the vegetable oil, whisking to combine.
Pour the cake mix into the lined cake tin. Slice the remaining 2 bananas in half lengthways and arrange on the top.
Place in the oven and bake for 35-40 minutes until cooked through. The cake is very moist from the bananas so a skewer inserted may carry a few crumbs with it. Leave to cool for 10 minutes to firm up while you prepare the caramel.
For the miso caramel, try to use the thick cream of the coconut cream instead of the water. Place the coconut cream, miso and sugar in a pan over a medium heat, whisking to combine into a smooth sauce. Bring to the boil for 5 minutes, whisking occasionally. Stir through the sea salt flakes and serve warm over a slice of the banana cake. The sauce will thicken as it cools but can be reheated.
