This is a great celebration cake and always impresses a crowd. It's incredibly moist and the flavour combination works fantastically. This is a two layered cake but you could just as easily half the recipe and serve it as one. 

CARAMELISED BANANA CAKE WITH SALTED CARAMEL SAUCE AND CHOCOLATE GANACHE

INGREDIENTS

CARAMELISED BANANA CAKE
250 grams butter, softened
300 grams caster sugar
4 eggs
2 teaspoons vanilla extract
6 large bananas, mashed
350 grams plain flour
4 teaspoons baking powder
1 teaspoon bicarbonate soda
1/2 teaspoon salt
6 tablespoons of butter, melted
3/4 cup of brown sugar
3 bananas, sliced

SALTED CARAMEL SAUCE
1 cup granulated sugar
1/4 cup water
3/4 cup cream
35 grams butter, cubed
1/2 teaspoon salt, add more if desired

CHOCOLATE GANACHE
300 grams 50% dark chocolate
3/4 cup cream

METHOD

CARAMELISED BANANA CAKE
Preheat the oven to 170°C.

Place the butter and sugar in a bowl beat until pale and creamy. Add the eggs one at a time beating in between each one. Add the vanilla extract and mix well. Add the mashed bananas and mix again. 

In a separate bowl combine the flour, baking powder, bicarbonate and salt. Then fold into butter and sugar mixture. 

Line two 23cm cake tins with grease proof paper.

Take the melted butter and brown sugar and mix well. Drizzle this evenly between the two cake tins and place sliced banana evenly and neatly on top. 

Gently spoon over cake mixture evenly between each tin, being careful not to move around banana slices. 

Bake in the oven for 50 minutes or until a skewer comes out clean. 

Leave to cool in cake tins. 

SALTED CARAMEL SAUCE
Place the sugar and water in a saucepan, place on the stovetop on a medium heat for 5-8 minutes or until golden brown. Do not stir as this will make the sugar crystallise.

In a separate saucepan simmer the cream.

Once the sugar has turned golden brown add the cream. Be careful as it will bubble up, stir constantly. Add the butter and salt and continue to stir. 

Once all combined place in a jug and refrigerate until needed. 

CHOCOLATE GANACHE
Bring a pot of water to the boil and reduce to a simmer. Place a heat proof bowl on top of the pot making sure the water isn't touching the base of the bowl. Add the chocolate to the bowl and stir until fully melted. Add the cream and stir until combined. Place in the fridge to thicken, this should take 30 minutes. 

TO ASSEMBLE
Place one of the cakes with the bananas faced upwards on a cake stand. Then layer generously with ganache and salted caramel. Then place the second cake with the bananas facing downwards on top. Again layer with ganache and salted caramel. Save an remaining caramel to serve.