My Bapuji (maternal grandpa) would have just loved these caramel banana slices. He was mad about bananas and would eat them at every chance he got. Having a sweet tooth did cost him in later life as he developed Diabetes, but he was very good at dodging our inquisitive questions on how much sugar he had consumed in the day, when we saw him reach out for something sweet. His typical answer would be “I’ve checked my blood sugar levels and had my tablets so don’t worry!”. I used to find some sweet stuff in his fridge and he always had a good excuse to why it was in there lol!
Sadly Bapuji is no longer with us but his love of bananas inspired me to bake these slices. Caramel topped fresh banana slices on a bed of banana chocolatey sponge. So here’s to you my Grandpa! We are remembering you with every sweet mouthful! Love you and miss you lots xxxx
For the sponge
140g mashed banana
2 tbsp milk
65g granulated sugar
75g plain flour
50g butter/healthier butter spread
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
for the caramel topping
3 tbsp muscavado soft sugar
4 thin slabs of unsalted butter refer to picture below
1 large banana sliced into rounds
• Preheat oven to 160°c/325°f/gas mark 3. In a long loaf tin grease the sides and spread the muscavado sugar along the bottom with the thin slabs of butter. Place in the oven on the middle shelf for 8-10 minutes until the caramel is bubbling and the sugar has dissolved.
• Whilst the caramel is being cooked in the oven start the sponge. Mash up the banana in a food processor and then add all the other ingredients and give a good whizz until all is mixed well
• Take out the tin stir to combine the caramel more
Gently layer the banana on top of the caramel
Pour in the chocolate sponge batter on top of the banana and bake for 40-45 minutes,until a skewer comes out clean
• Once baked leave in the tin for 15 minutes and slowly invert onto a plate. Cut into slices using 1 banana row as a guide for 1 slice. Serve warm….