CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Yoghurt And Banana Bundt Cake With Salted Caramel Drizzle

1

  • Overview
  • Ingredients
    17 items
  • Directions

Indulge in the moist, flavorful delight of this Yoghurt and Banana Bundt Cake, complemented by a luscious Salted Caramel drizzle, perfect for any occasion.

Banana Cake

  • 200g butter
  • 200g castor sugar
  • 3 eggs
  • 4 bananas
  • 30ml lemon juice
  • 350g cake flour
  • 5ml bicarbonate of soda
  • 10ml baking powder
  • 2.5ml salt
  • 250ml vanilla full cream yoghurt

Salted Caramel

  • 150g castor sugar
  • 150g brown sugar
  • 150g golden syrup
  • 200g butter
  • 250ml cream
  • 5ml vanilla extract
  • 5ml Maldon salt

  • Preheat the oven to 180°C and grease a bundt cake tin very well.
  • Cream together the butter and castor sugar until it is light and fluffy. Add the eggs one at a time and beat very well between each addition.
  • Mix the mashed banana and lemon juice together and add to the creamed butter and sugar mixture.
  • Sieve together the flour, bicarb, baking powder and the salt.
  • Add the dry ingredients and the yoghurt to the butter and banana mixture and mix gently to make the batter.
  • Spoon the batter into the prepared bundt cake tin and bake in the oven for about 40 minutes OR until a skewer inserted comes out clean.
  • Cool for about 15 minutes in the tin before turning the cake out onto a cooling rack to cool completely.

TO MAKE THE SALTED CARAMEL

  • Place all the ingredients, except the Maldon salt, into a medium-sized saucepan and dissolve on low heat.
  • Once all the sugar has dissolved, allow to boil until the mixture reaches 111°C. Use a sugar thermometer. Remove from the heat and cool. Once it has cooled you can mix in the salt.

TO ASSEMBLE

  • Place the cake on a serving plate and drizzle generously with the salted caramel. Serve with more salted caramel on the side.