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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mash the ripe bananas until smooth.
Mix in the salted butter, caster sugar, dark brown sugar, vanilla extract, and vanilla sugar until well combined.
Add the eggs and mix through until the mixture is smooth.
Fold in the plain flour, baking powder, baking soda, and cinnamon powder until just combined.
Fold in the dark chocolate pieces.
Bake at 180 degrees Celsius for 45 minutes until a skewer inserted into the center comes out clean.
Cook the butter, double cream, and dark brown sugar on medium heat for around 15 minutes until thickened and smooth.
Pour the caramel sauce on top of the cake and decorate with pecans.
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For a nutty twist, try adding chopped pecans into the cake batter.
Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter, but you may want to add a pinch of salt to balance the flavors.
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean.
Can I make the caramel sauce in advance?
Yes, you can make the caramel sauce in advance and reheat it gently before pouring over the cake.
What can I use instead of pecans?
You can use walnuts or almonds as an alternative to pecans.
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate can be used, but it will result in a sweeter cake.
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