Ingredients
| BANANA CAKE | |
| 2 free-range eggs | |
| zest and juice of 2 oranges | |
| 175g coconut sugar (or soft brown sugar) | |
| 100ml olive oil | |
| 2 teaspoons mixed spice | |
| 1 teaspoon vanilla paste | |
| 200g wholemeal flour | |
| 2 teaspoons bicarbonate of soda | |
| 350g overripe banana flesh, well mashed | |
| STICKY COFFEE TOFFEE SAUCE | |
| 200g brown sugar | |
| 100g unsalted butter | |
| 200ml cream | |
| 100ml coffee liqueur | |
| rum, to serve (optional) | |
| vanilla ice cream, to serve |
These rich, spiced banana cakes are soaked in a sticky coffee toffee sauce, with optional flames if you’re feeling dramatic. Soft, sticky, spiced and boozy, it’s comfort dessert at its finest.
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Instructions
| 1. | Heat the oven to 170°C. |
| 2. | Combine all the cake ingredients in a tabletop mixer (or mix by hand using a large bowl and a firm spatula). |
| 3. | Mix until fully incorporated with no visible flour pockets, but do not overwork – it should be just smooth and combined. |
| 4. | Set aside while you prepare the sauce. |
| 5. | To make the sauce, combine the brown sugar, butter and cream in a saucepan. |
| 6. | Gently warm over medium heat until the sugar dissolves and the mixture begins to bubble lightly. |
| 7. | Remove from the heat and add in the coffee liqueur. |
| 8. | Emulsify the sauce with a handheld blender. Set aside. |
| 9. | To bake the cakes, well grease a 12-hole muffin tin with canola oil spray (or similar non-stick spray). |
| 10. | Spoon in the batter, filling each mould about three- quarters full. |
| 11. | Bake for 8-10 minutes. |
| 12. | To test for doneness, insert a toothpick or thin knife into the centre: if it comes out clean, they’re ready; if there’s raw batter attached, return to the oven for another minute or two. |
| 13. | When cooked, remove from the oven and allow to cool slightly until safe to handle. |
| 14. | Gently tap the cakes out of the tin. |
| 15. | Serve immediately while warm, or cool completely and store in an airtight container. |
| 16. | To serve, warm the cakes slightly if needed. |
| 17. | Generously spoon over the sticky coffee toffee sauce. |
| 18. | Serve with a scoop of good-quality vanilla ice cream alongside. |
| 19. | If you enjoy a bit of theatre and want to flambé, gently warm some rum in a small saucepan (but do not let it boil). |
| 20. | Light it carefully with a match or lighter. |
| 21. | Pour over the cakes while flaming. |
| 22. | Once the flames subside, drench in the sticky sauce. |
Recipes & food styling Josh Phillips
Photography Sam Stewart