Banana Caramel Chocolate Chunk Cake

Nutrition

Ingredients

Directions

1. 1

   Pre-heat the oven to 180c / 350f

2. 2

   Grease and flour a 12 cup tube or bundt pan , shaking out all the excess flour

3. 3

   Sift together the flour , cinnamon , nutmeg , cloves , salt and baking soda

4. 4

   Set aside until needed.

5. 5

   Beat together the eggs , caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified , about 2 to 3 minutes

6. 6

   Beat in the vanilla essence

7. 7

   Slowly beat in the dry ingredients , scraping down the bowl to make sure it all gets mixed in well

8. 8

   Fold in the pecan nuts , chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up

9. 9

   Scrape into the prepared pan

10. 10

    Bake for 50 minutes

11. 11

    Test with a wooden skewer to see if it is done

12. 12

    It should come out clean if it is

13. 13

    If not , bake for an additional 5 to 10 minutes

14. 14

    In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil

15. 15

    Simmer for about 10 minutes while you are waiting for the cake to finish

16. 16

    Remove the cake from the oven and poke holes all over the hot cake and spoon the caramel glaze over the top , stopping every now and then to let the cake absorb it

17. 17

    If it starts to pool , poke some more holes in the cake

18. 18

    Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate

19. 19

    I then put another plate on top and flip it over until the flat side is on the top again

20. 20

    Delicious !