Roasted Banana Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 pieces
A rich banana cake made with roasted bananas.
  • CAKE
  • 6 medium size bananas, ripe
  • 8 tablespoons/113g butter
  • ¾ cup/115g spelt flour
  • ¾ cup/115g whole wheat pastry flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup/150g soft brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup/118ml milk
  • 1 cup pecans, toasted and chopped
  • ¼ cup crystallised ginger pieces to top the cake
  • ¼ cup/50g soft brown sugar
  • 1 tablespoon Golden Syrup or corn syrup
  • 2 tablespoons butter
  • pinch salt
  • ½ cup/118ml heavy/double cream
  1. CAKE
  2. Preheat oven to 350F/180C
  3. Grease with non stick spray or butter a 9"/24 cm round cake tin
  4. Peel the bananas and chop them in medium size chunks.
  5. Place the butter in a cast iron skillet or oven proof dish and place in the oven to melt.
  6. Once the butter is melted, add the chopped bananas and place back in the oven.
  7. Roast the bananas for about 20-30 minutes.
  8. You want them soft but also tinged with golden brown.
  9. Remove from the oven and set aside to cool.
  10. While the bananas are roasting, prep the rest of the ingredients.
  11. In a large bowl, add the flours, baking powder, salt and cinnamon.
  12. Stir to combine.
  13. In a bowl of a mixer, place the sugar, eggs, and vanilla.
  14. Beat until combined.
  15. This can be done by hand too.
  16. Add the flour mixture and then the milk, mix gently.
  17. Add the butter and the roasted bananas and mix thoroughly.
  18. Add the chopped pecans and mix.
  19. Pour the cake batter into the prepared cake tin.
  20. Place in the oven and bake until firm and golden brown, about 30-40 minutes.
  21. Cool the cake on a rack for about 15 minutes.
  22. Remove from the tin and allow to cool completely.
  23. Place in a cake plate with a lip to catch the toffee sauce.
  24. Pour the warm toffee sauce all over the cake and let the cake sit.
  25. The cake will absorb all the sauce.
  26. Cut the larger pieces of the crystallised ginger.
  27. Scatter over the top of the cake once the toffee sauce is absorbed.
  29. In a small saucepan, melt the butter.
  30. Add the sugar, Golden Syrup, and pinch of salt.
  31. Let the sugars dissolve and allow the mixture to bubble.
  32. Add the heavy cream carefully (the mixture will bubble a lot)
  33. Mix until thickened and combined.
  34. Pull off the heat.
  35. Allow to cool a little before pouring over cake.
Recipe by Coffee and Crumpets at