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Banana Cake with rum caramel by Ottolenghi

Updated: Dec 6, 2020

Everyone who has taken part in one of my supperclub events in Lyon knows, how much I love Ottolenghis cookbooks and recipes. Even when I offer a French menu I still look for one or two inspirations from his books.

Today, I am going to present you one of his many excellent baking recipes without changing anything because it is perfect and varies at most with the quality and ripeness of the bananas you use. Still the photo I took from his book. You can find this recipe here


100g unsalted butter, at room temperature, cut into 2cm cubes, plus extra for greasing

70gcaster sugar

70gsoft light brown sugar

2large eggs

1 tspvanilla extract

110gself-raising flour, plus extra for dusting

100gground almonds

2 tbspmalted milk powder (e.g. Horlicks)

⅛ tspsalt

½ tspground cinnamon

¾ tspbicarbonate of soda

2–3ripe medium bananas, peeled and mashed (225g)

100gsoured cream

2 tbspdark rumRUM CARAMEL

200gcaster sugar


130mldouble cream

1½ tbspdark rum (I prefer Cuban 12 years old Rum Havanna Club)

1 Preheat the oven to 180°C/ Lightly grease the tin, dust with flour and set aside.

2 Place the butter and sugars in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium-high speed for about 3 minutes, until light but not too fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla extract. Beat for another minute to combine.

3 Sift the flour, almonds, malted milk powder, salt, ground cinnamon and bicarbonate of soda into a large bowl: not all the almonds will make it through the sieve, but it’s okay to tip in any that don’t make it. Whisk to combine and set aside.

4 Place the mashed bananas in a separate bowl with the soured cream and rum. Mix well, then add a quarter of this to the butter-sugar mixture, beating on a low speed to incorporate. Add a quarter of the dry mix, continuing to beat, and continue in batches with the remaining wet and dry ingredients until everything is combined.

5 Spoon the mixture into the prepared tins, filling them about three-quarters of the way up the sides. Bake for 35 - 40 minutes, or until a skewer inserted into the centre of a cake comes out clean. Remove from the oven and set aside in the tin until completely cool. Once cool, place the cake on a wire rack with a tray or sheet of baking parchment underneath.

6 Make the caramel while the cake is in the oven. Place the sugar and water in a medium saucepan and stir to combine. Bring to the boil, then simmer over a medium-high heat for 8–10 minutes, until the mix begins to change colour and becomes a deep amber colour. Resist the urge to stir, but gently swirl the pan from time to time to distribute the heat. Remove from the heat and carefully stir in the cream and rum. If the mixture seizes up, return the pan to a low heat and stir the mix until smooth. Set aside for about 30 minutes in the pan, then drizzle over the cake, allowing the icing to drip unevenly down the sides.

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