• For the cake:
  • 6 very ripe bananas
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 265g plain flour
  • 185g unsalted butter
  • 225g light muscovado sugar
  • 3 large eggs
  • For the caramel:
  • 75g unsalted butter
  • 75g light muscovado sugar
  • 1 x 397g full-fat condensed milk


  1. For the cake: preheat the oven to 190 C / 170 C fan and grease a 1.5 litre bundt tin liberally with butter.
  2. Cut the ends off the bananas and blend banana & banana skins together in the blender. Melt the butter in a small saucepan and allow the solids to brown and caramelise then take off the heat.and add to the bananas and blitz to combine. Add the sugar and eggs and blitz again then pour the mixture into a large bowl. Sieve over the flour, baking powder, bicarb and salt and fold into the banana mixture until combined.
  3. Pour into the greased bundt tin and place into the preheated oven for 1 hour, covering the top with foil if it starts to get a bit dark.
  4. Remove from the oven and allow to cool in the tin for 15 minutes before turning out and allowing to cool completely.
  5. For the caramel: heat the butter and sugar in a small non-stick saucepan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring for 2–3 minutes – do not over-boil or it will become grainy and fudge-like then allow to cool for 15 minutes.
  6. To serve: Place the bundt cake onto a serving place (preferably a lipped one!) and pour the caramel into the hole in the centre of the cake until it begins to spill out over the top of the bundt. Cut slices and serve with spoonfuls of the still warm caramel, some whipped cream and a few chocolate shavings.