Brown Butter Cake & Banana Caramel Sauce

Mike Reid


  • 500g Plain Flour​
  • 500g Butter​, unsalted 
  • 7g Bicarbonate soda​
  • 7g Baking powder​
  • 250ml Buttermilk​
  • 300g Caster sugar​
  • 6 Free range Eggs​
  • 5g Salt

For the Banana Caramel

  • 200g caster sugar 
  • 2 bananas 
  • 100ml milk 
  • 250ml Thicken cream


  1. Preheat oven at 180*.
  2. Make brown butter and cool.
  3. Add eggs and sugar together in a mixer then whisk until light and fluffy. Then mix in butter milk and brown butter to mixer and combine.
  4. Once combined, add in all of your dry ingredients and combine till there are no more lumps.
  5. Grease the Cake ring with butter. Bake for about 30 minutes or until cooked.
  6. Whilst your cake is baking we can make the caramel sauce. Cook your bananas in the oven for 20 minutes at 200 dg until nice and soft and you can see the flesh bubbling to the outside. Puree them once finished either with your fork or in a blender, they should fall out of the skin easily.
  7. In a hot pan add your sugar, bananas, cream and milk and bring to the boil then reduce to a simmer and reduce by ⅓. Use a stick blender to blend your banana caramel sauce.
  8. Once your cake is out of the oven and cooled, turn out and place on a plate before pouring your hot sauce around it and enjoy.
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