Banana miso caramel cake recipe
Caramelised bananas sit on top of a tender spiced cake in this elevated upside-down variation, with a sweet and salty twist. Developed by Jessica Donaldson of Semla Studio, this treat is best served warm while the caramel is soft and glossy.
Ingredients, serves 8-10
For the cake
• 120g caster sugar
• 3 medium eggs
• 100ml canola oil
• 1 tsp vanilla paste
• 1 medium banana, mashed
• 150g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of allspice
• 75ml milk
For the caramel
• 75g butter
• 100g brown sugar
• 1 1/2 Tbsp water
• 2 1/2 tsp white miso paste
• 3 large bananas, halved lengthways
Method
- Preheat the oven to 180°C. Grease a 22cm round cake tin and line the base with baking paper, lightly buttering the paper as well.
- Place the butter, brown sugar and water in a small saucepan over medium heat. Stir until just beginning to simmer, then whisk in the miso until incorporated. Pour into the base of the tin and spread evenly. Arrange the bananas cut-side down, fitting them snugly and pressing down gently so they sit evenly in the caramel.
- In a large bowl, whisk together the sugar, eggs, canola oil, vanilla and mashed banana until smooth. In a separate bowl, combine the flour, baking powder, salt and spices. Fold into the wet ingredients, then add the milk and mix to a thick, pourable batter.
- Spoon the batter over the bananas, easing it into the gaps and smoothing the surface. Bake for 30-40 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Rest in the tin for 10-15 minutes, then run a knife around the edge and carefully invert onto a serving plate, before removing the tin and peeling away the paper. Serve slightly warm, while the caramel is still soft and glossy.
