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Chocolate hazelnut and banana cake

(Serves 4)

  • 115 g (125 ml) butter
  • 200 g (250 ml) brown sugar
  • 5 ml vanilla essence
  • 2 eggs
  • 4 – 6 (500 g) bananas, crushed
  • 280 g (500 ml) cake flour
  • 10 ml baking powder
  • 5 ml salt
  • 100 g hazel nuts, roughly chopped
  • 100 g dark chocolate, roughly chopped

For the caramel sauce

  • 200 g (250 ml) sugar
  • 60 ml water
  • 250 ml cream

Preheat oven to 180 °C. Cream butter, sugar and vanilla using an electric beater. Add eggs one by one and mix well. Add banana and mix well. Sift flour, baking powder and salt together. Fold into banana mixture. Add chopped nuts and chocolate. Pour into a pan with volume 750 ml and bake for 50 – 60 minutes or until golden brown and cooked through. For caramel sauce: Bring sugar and water to the boil in a pot. Simmer slowly until a golden caramel forms. Remove from heat, add cream and mix to a smooth sauce. Let cool and serve with the banana cake.