Boozy Banana and Caramel Cake
It’s about to get a whole lot colder, and when it does - this boozy banana cake will be here to keep you warm. This is the perfect cake to make on a cold weekend morning - ready to dig into by the afternoon with a big cup of tea (or something stronger).
The sponge is ideal for using up bananas that have out stayed their welcome in your fruit bowl. When they get to that override stage; I usually throw them in the freezer ready for emergency banana-bread-making. It’s really handy, except I now inadvertently have an entire freezer drawer dedicated to bananas.
If you’re using bananas from frozen, just put them in the oven whilst it’s preheating and they’ll have softened up by the time you need them.
The whisky caramel in this recipe comes together really quickly - and is dangerously addictive.
If you’re not sure about making your own, you can always use shop bought caramel and add the whisky to it - you might just need to heat it up over the hob first to loosen it up.
Glenfiddich single malt whisky was my tipple of choice for this recipe. One rule of thumb for this cake, if in doubt - just add more!