Caramel, raisin and banana cake with banana ice-cream

Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. Serve warm cake with a scoop of banana ice-cream.