Ingredients

• 6 bananas
• 250g/9oz unsalted butter
• softened
• 150g/5½oz caster sugar
• 150g/5½oz dark brown sugar
• 100g/4oz golden syrup
• 4 free-range eggs
• 100ml/3½fl oz milk
• 2 tsp bicarbonate of soda
• 550g/1lb 4oz self-raising flour
• 300g/10½oz caster sugar
• 4 overripe bananas
• mashed
• 100g/4oz muscovado sugar
• 80g/3oz rum
• 25g/1oz miso paste
• 100ml/3½fl oz milk
• 300g/10½oz g double cream
• 100g/4oz unsalted butter
• cut into cubes
• 200g/8oz sunflower seeds
• heavily toasted
• 100g/4oz caster sugar
• 25g/1oz miso paste
• 50g/2oz muscovado sugar
• 100ml/3½fl oz milk
• 300ml/10fl oz double cream
• 100g/4oz crème fraiche

Directions

• Preheat the oven to 200C/180C Fan/Gas 6 and line two baking trays with baking paper.
• To make the banana cake
• pierce the banana skins
• place them onto one of the prepared trays and bake for 10 minutes. Once cool enough to handle
• remove the bananas from their skins and mash them together in a bowl.
• Turn the oven down to 170C/150C Fan/Gas 3½ and line a large
• deep 25x30cm/10x12in baking tin with baking paper.
• Cream the butter and sugar in a bowl
• until fluffy. Add the eggs and mashed banana and mix well.
• Pour the milk into a small saucepan and heat until hot
• but not boiling
• over a medium heat. Add the bicarbonate of soda and stir to dissolve then pour into the cake bowl and mix well.
• Fold in the flour
• mix through and pour into the prepared baking tray. Bake for 20-25 minutes or until a skewer comes out clean.
• Meanwhile
• to make the banana miso caramel
• place the caster sugar in a saucepan over a medium heat until it starts to caramelise
• shaking the pan occasionally to stop it from burning. Add the bananas and muscovado sugar and shake to combine. Cook until the liquid has come out of the bananas.
• Add the rum to the pan and cook until the liquid has evaporated. Add the miso
• milk and cream and whisk well to combine. Add the butter a cube at a time
• mixing each one in until you have a smooth caramel.
• To make the sunflower seed praline
• place the sugar in a saucepan over a medium heat and caramelise
• shaking the pan occasionally to prevent it from burning. Add the sunflower seeds and mix in well then pour into a prepared baking tray and leave to cool. Once cool
• blend in a food processor with a few drops of water to form a paste.
• To make the miso and muscovado cream
• place the miso
• muscovado and milk in a saucepan and cook over a medium heat until the sugar has dissolved. Pour into a large bowl and set aside to cool.
• Whisk the double cream and crème fraiche together in a bowl until stiff
• then fold into the miso and muscovado milk.
• To serve
• spoon some of the paste onto a serving plate and cut a slice of the cake and place on top of the paste. Top with the caramel sauce and a spoonful of cream next to the cake.