70g(1/2 cup) hazelnutssome chopped, some left whole
Instructions
Preheat the oven to 180C/350F (fan) and line a 2 lbs loaf tin with a loaf liner.
In a stand mixer, whisk the egg, oil, and sugar until combined, then add the 2 chopped bananas. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.
1 large egg, 75 ml (1/4 cup + 1 tbsp) vegetable oil, 125 g (1/2 cup + 2 tbsp) soft brown sugar, 2 bananas
Add the flour, baking powder, bicarbonate of soda, and oats to the wet mix. Stir together.
150 g (1 cup + 3 tbsp) plain (all-purpose) flour, ½ tsp baking powder, ½ tsp bicarbonate of soda, 30 g (1/3 cup) rolled oats
Pour the mixture into the loaf tin and bake in the oven for 40-50 minutes until golden. Check it’s done after 40 minutes by inserting a metal skewer in the cake, if it comes out clean, it’s cooked. If not, cook for a little longer.
Take the cake out of the oven, leave to cool for 10 minutes, then remove from the tin and allow to cool further on a wire rack whilst you make the topping.
For the topping place the sugar, butter, and vanilla extract in a small frying pan (skillet).
100 g (1/2 packed cup) soft brown sugar, 2 tbsp unsalted butter, ½ tsp vanilla extract
Heat over a medium heat until the sugar melts. You can stir a couple of times when most of the sugar has melted but don’t keep stirring.
Once the sugar has melted and the caramel is a medium to dark brown colour (it’s okay if the butter is a little separated from the sugar, it will come back together) slice and add in the bananas. Cook for 2-3 minutes, turning once, until the bananas caramelize slightly. Don’t cook any longer or they’ll fall apart. Remove the bananas with a slotted spoon and place on a plate.
2 bananas
Place the pan with the sauce in the back over a low heat – you should still have about half the caramel sauce in there – and add the salt and cream. Stir over the low heat until the caramel sauce comes together.
1/4 tsp salt, 120 ml (1/2 cup) heavy cream
Pour the sauce over the banana cake and top with the caramelized bananas.
Sprinkle on the hazelnuts before serving.
70 g (1/2 cup) hazelnuts
Video
Notes
Note – ideally this cake should be eaten on the same day. Without the banana topping, the cake should keep for 3-4 days in a sealed container at room temperature.Nutritional information is per serving