Ingredients
14 total- 60g unsalted butter, diced, plus 80g at room temperature
- 120g light brown sugar
- ¼ tsp vanilla bean paste
- 3 tbsp white miso paste
- 4 large bananas, sliced into 2 cm rounds
- 160g plain flour
- 1½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp fine sea salt
- 200g caster sugar
- 2 large eggs
- 100ml buttermilk
- 500ml vanilla custard (approx.), to serve (optional)
Method
4 stepsStep 1
Preheat the oven to 180ºC/160ºC fan/gas 4. To make the miso caramel, put the 60g diced butter, light brown sugar, vanilla and miso in a 24 cm non-stick ovenproof frying pan over a medium heat. Cook for 3-5 mins, stirring occasionally, until a smooth caramel has formed. Remove from the heat and leave to stand for 5 mins.
Step 2
Dot the sliced banana all over the caramel in a single layer, packing in as many rounds as you can – the closer together they are, the nicer the cake will look once cooked. Set aside.
Step 3
To make the cake, combine the flour, baking powder, cinnamon, ginger and salt in a bowl. In a separate bowl, beat together the caster sugar and remaining 80g butter with an electric whisk for 5 mins or until light and fluffy. Add the eggs, one at a time, beating until fully combined before adding the next. Add the dry ingredients in 3 goes, alternating with the buttermilk, mixing until smooth. Dollop the batter over the bananas and gently spread out evenly.
Step 4
Bake for 40-45 mins or until springy to the touch. Remove from the oven and leave to stand for 10 mins before carefully inverting onto a serving plate. Best enjoyed warm on the day of making with vanilla custard, if you like.