Ingredients
- For the topping:
- 100g caster sugar
- 45g butter, cubed
- 4 medium bananas
- For the sponge:
- 95g butter
- 190g light brown sugar
- 2 eggs
- ½tsp vanilla extract
- 130g plain yoghurt
- 165g plain flour
- ¾tsp bicarbonate of soda
- ¾tsp ground cinnamon
- For the rum syrup:
- 125ml water
- 60g brown sugar
- 1-2tbsp dark rum
1 Preheat the oven to 180 degrees, or 160 if using a fan oven. Grease a 20cm cake tin and line the base of the tin with parchment paper. If the tin is a loose bottom tin, wrap a layer or two of foil around the base of the tin to stop any caramel or cake mix seeping out.
2 Make the topping by putting the caster sugar in a medium saucepan over a medium heat. Swirl the pan regularly, allowing all of the sugar to dissolve and caramelise. Once the sugar has turned an even golden brown, lower the heat and add the butter, whisking well to combine, taking care as the caramel may spit.
3 Remove the pan from the heat and pour the caramel straight into the prepared cake tin, spreading it out using the back of a spoon to ensure the base is completely covered.
4 Halve the bananas lengthways, and arrange the bananas on top of the caramel, cut side down. Cut the bananas into smaller pieces to fit into any small gaps. Set aside.
5 For the sponge, cream together the butter and brown sugar until soft and fluffy. Add the eggs one by one, allowing each to fully incorporate into the mix. Add the vanilla and the yoghurt and mix well to combine.
6 In a bowl, sift together the flour, bicarbonate of soda and the cinnamon.
7 Slowly add the dry ingredients to the wet and mix until just combined, taking care not to overmix. Scrape the mix into the tin on top of the bananas and, using a palette knife or spoon, smooth the top. Bake in the preheated oven for 40-45 minutes, until a skewer inserted into the centre comes out clean. Remove the cake from the oven and leave to cool in the tin.
8 For the rum syrup, while the cake is in the oven, make the syrup. Put the sugar and water into a small saucepan over a medium heat and bring to a boil to dissolve the sugar. Remove from the heat and add 1tbsp of the rum. Cool a little and taste. Add another tbsp of rum if desired.
9 Poke holes all over the cake using a skewer or a knife. Pour three-quarters of the warm rum syrup over the cake and leave it to cool completely. Turn the cake out, pour over the remaining syrup and serve.
