Banana cake with miso caramel and sunflower seed praline

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 8 –12


By Chantelle Nicholson


For the banana cake

  • 6 bananas
  • 250g/9oz unsalted butter, softened
  • 150g/5½oz caster sugar
  • 150g/5½oz dark brown sugar
  • 100g/4oz golden syrup
  • 4 free-range eggs
  • 100ml/3½fl oz milk
  • 2 tsp bicarbonate of soda
  • 550g/1lb 4oz self-raising flour

For the banana miso caramel

  • 300g/10½oz caster sugar
  • 4 overripe bananas, mashed
  • 100g/4oz muscovado sugar
  • 80g/3oz rum
  • 25g/1oz miso paste
  • 100ml/3½fl oz milk
  • 300g/10½oz g double cream
  • 100g/4oz unsalted butter, cut into cubes

For the sunflower seed praline

  • 200g/8oz sunflower seeds, heavily toasted
  • 100g/4oz caster sugar

For the miso and muscovado cream

  • 25g/1oz miso paste
  • 50g/2oz muscovado sugar
  • 100ml/3½fl oz milk
  • 300ml/10fl oz double cream
  • 100g/4oz crème fraiche
Print Friendly, PDF & Email

Share this post

scroll to top