Yes, the pun is intended. I think. Another one of Lorraine Pascale’s recipe, this is a really tasty cake and allowed me to introduce booze to my baking, which is always a bit fun. Don’t take that too seriously, I am not an alcoholic. Use ripe bananas as they will give you the best result and only peel them and slice them when you are ready to roll, as they tend to go a bit brown (it’s called oxidization if you want to impress your friends).
Ingredients (for the topping)
- 75g butter
- 75g soft light brown sugar
Ingredients (for the sponge)
- 150g butter, softened
- 175g soft brown sugar
- 4 eggs
- couple of drops of vanilla extract
- 100g self-raising flour
- 75g plain wholemeal flour
- 1 tsp baking powder
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tbsp treacle
- pinch of salt
- 2 ripe bananas, sliced
- 1 tbsp rum
- Grease and line a 20cm/8in square tin with baking parchment and grease again. Preheat the oven to 180C.
- First make the topping. Place the butter and soft light brown sugar in a small pan over a medium heat. Once the butter is melted, turn up the heat and let the mixture bubble away for a few minutes, until it begins to thicken slightly. Stir it frequently so it does not catch on the bottom.
- Pour the mixture into the bottom of the lined tin and tip the tin back and forth to spread it out evenly. The mixture will eventually solidify in the tin so make sure to spread it out now.
- Now make the sponge mixture. Cream together the butter and sugar in a large bowl (or food mixer) until light and fluffy. Add the eggs one at time, beating hard between each addition. Add the vanilla extract. Then fold in both flours, the baking powder, ginger, cinnamon, treacle and salt and set aside.
- Slice the bananas into 5mm thick pieces. Arrange them in a single layer in the bottom of the tin. Pack them all in tight so they don’t move around once the cake mix goes over. Then drizzle over the rum.
- Now, carefully dollop the cake mix over the bananas and gently spread it out with the back of a spoon or palate knife, levelling the top. Pop it into the oven for about 45 minutes.
- After 35 minutes, remove the cake from the oven and insert a metal skewer or the blade of a small knife right into the centre (but not touching the bottom. It should come out completely clean. If there is some cakey gooeyness left on it just pop it back in the oven for another five minutes or so.
- Once the cake is cooked remove it from the oven and leave to cool in the tin for about 10 minutes. Then put a large flat plate over the top of the tin and holding the tin and the plate, flip the whole lot over so that the tin is now upside down. Gently remove the tin and carefully peel off the baking parchment.
- Cut into squares and serve warm or cold.