Looking for extra energy and stacks of deliciousness? Look no further.
- 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
- 1 cup caster sugar
- Caramel Sauce:
- 1 cup caster sugar
- 50g butter
- splash of milk
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.
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….
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.