Caramel, raisin and banana cake with banana ice-cream
4 medium, chopped
99% fat-free vanilla yoghurt, sweetened
1 tsp, finely grated
1 x 3 second spray(s)
¼ cup(s), (40g)
Long black coffee
⅓ cup(s), (80ml)
Low fat crème caramel
½ cup(s), (110g)
White self-raising flour
1½ cup(s), (225g)
- Chop 2 bananas and place in a freezerproof container. Freeze for 3 hours or until solid. Place frozen banana, yoghurt and rind in food processor and blend until smooth. Spoon mixture into the same container and freeze, covered, for 1 hour or until ice-cream is firm (see note).
- Meanwhile, preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm square cake tin with oil and line base and sides with baking paper. Combine raisins and coffee in a small bowl. Soak for 10 minutes or until raisins are plump. Drain and discard coffee.
- Place crème caramels in a small bowl and whisk until smooth. Mash remaining bananas in a medium bowl. Using electric beaters, beat eggs and sugar in a medium bowl for 3–5 minutes or until thick and pale. Sift f lour over egg mixture and gently fold in with crème caramel mixture, mashed banana and oil.
- Spoon mixture into prepared tin. Bake for 50–55 minutes or until cooked when tested with a skewer. Stand cake in tin for 10 minutes before turning out onto a wire rack.
- Serve warm cake with a scoop of banana ice-cream.