Tag Archives: overripe bananas


Here are the hard-hitting facts:

In March 2006, the average price for a kilogram of bananas was $2-3. In June 2006, the price had skyrocketed to an outrageous $15 a kilo. Why? A little crazy cyclone called Larry, that’s why. Since then the price for a banana in Australia has been up and down. Following another cyclone in 2011, some bananas were selling for up to $3 each. Now that’s bananas! At the height of the crazy banana scarcity, I was relying on my frozen banana stash under the cloak of darkness. Even the smell of a banana would send the natives into a frenzy.

Today, the price for bananas is around $5-$6 a kg. Quite modest really. I still fight the urge to stock up big in case the bottom falls out of the market again. Which sometimes leaves me with a rather large stockpile of spotty, blackened overripe fruit, sitting lifelessly in the fruit bowl. Where is all this going you ask? Well….only to most delicious, quick and easy Caramel Banana Cake you’ve ever eaten, that’s where!!!!

Caramel Banana Cake

  • 125g butter
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2-3 overripe bananas
  • 1 egg
  • 1 1/2 cups self-raising flour
  • 1/4 cup milk

Pre-heat oven to 170c degrees. In a small saucepan, melt your butter, sugar and vanilla. Take off the heat. In a large bowl, mash your bananas. I used a fork from go to woah in this recipe. Minimise the washing up I say.

Mix in your butter and sugar with the bananas. Add your egg and mix. Add your sifted flour and mix. Add your milk and mix.

Pour into a greased cake pan. I’ve used both round and bar for this recipe. Bake in the oven for 30-40 mins. Just keep an eye on it. Test with a skewer and when it comes out clean, cool on a baking rack. It will be a fairly moist cake.

Caramel Icing

(I’m sorry to say this is largely a guessing game for me but I’ll try my best with measurements).

  • 1/3 cup brown sugar
  • 1/3 cup cream
  • 1 tbs butter
  • 1 cup icing sugar mixture

Heat the sugar, cream and butter in a small saucepan until all melted. Sift (very important) in the icing sugar mixture until it becomes a spreadable icing consistency. Spread over cake.

You can serve it warm with vanilla ice-cream for a dessert or with just a plain old cup of tea.

WARNING!!! Side effects may occur. If you find yourself sitting on floor in a quiet corner of the kitchen, licking the bowl with wide frantic eyes, hoping your husband doesn’t catch you, then you have caught….the most delicious case of uncontrollable cake batter eating disease. It happens with all the good cake batters. Don’t fight it.


Posted by on May 7, 2012 in Fire Up the Rayburn


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