Banana Recipes

Banana Burger

Looking for extra energy and stacks of deliciousness? Look no further.

Serves 12
Prep 30 mins
Cook 20 mins

Ingredients

  • Ice Cream sandwich (you can find these in your local supermarket or supplement
  • with a scoop of ice-cream and two biscuits of your choice)
  • 1 Cavendish Banana sliced
  • Banana Cakes:
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¾ tsp cinnamon
  • ½ tsp salt
  • 3 bananas, mashed
  • ¾ cup caster sugar
  • 1 egg lightly beaten
  • ⅓ cup olive oil
  • Toffee:
  • 1 cup caster sugar
  • Caramel Sauce:
  • 1 cup caster sugar
  • 50g butter
  • splash of milk

Method

Banana Cakes:

Preheat oven to 190 degrees and spray a muffin pan with baking spray or line with 12 cupcake liners. In a large bowl, mix together 1½ cups flour, baking soda, baking powder, cinnamon and salt. In a second bowl, mix together bananas, sugar, egg, vanilla and olive oil. Add the dry ingredients to the wet until just combined. Using a ¼ cup measure, put the batter in the cupcake liners. Bake in preheated oven for 18 to 20 minutes, until the cake springs back when lightly touched.

Toffee:

Once cooled, cut your cake tops off neatly.

Put a base of a cake on a plate and add a half of the ice cream sandwich on top.  Place slices of banana on top of the ice cream sandwich and a shard or two of toffee. Add another cake base, the other half of the ice cream sandwich and some toffee.

Top off with a few more banana slices and a cake top.

YOU’RE NOT DONE YET….

Caramel Sauce:

Once your stack is ready, make your caramel sauce.

In a large saucepan stir sugar in a saucepan over low to medium heat until the sugar begins to clumps together. Increase heat to medium-high and continue stirring.

Cook until the mixture is a pale golden colour. Remove from heat and add butter, whisk the butter in (it will bubble but whisking will cool it down). Once butter is melted, put back onto a low heat and add the milk, whisking butter and milk to make a smooth sauce. Add more milk if the sauce is still too thick. Remove from heat and continue to whisk. Once the caramel has a warm honey consistency, drizzle over your stacks.