250g gluten free self raising flour (we use doves Farm)
splash of milk
2 bananas mashed
For the salted caramel:
200g granulated sugar, 90g salted butter, 120ml double cream
half a teaspoon of salt
150g chocolate melted for drizzle
In a bowl cream together the butter and sugar, once pale add the eggs and mix until incorporated, then add the flour, mix some more, finally add the mashed bananas and milk. Place in a greased 18cm cake tin and bake at 180 degrees Celsius for half an hour or until a skewer comes out clean.
Meanwhile make the salted caramel...
place the sugar in a pan on the hob at a low heat and stir constantly, the mixture will kind of clump together, continue to stir until the mixture melts into a lovely amber/brown liquid. Be careful not to allow the liquid to burn.
Once the sugar has melted add the butter in cubes, mix until the butter has melted.
Now very carefully add the cream in a slow drizzle - the liquid will bubble up, so make sure you do this bit slowly. Once the cream has been added, boil for 1 minute and then add the salt. Allow to cool.
Remove the cake from the oven and leave to cool for 10 minutes, then take the cake out of the tin. Allow to cool for a further half an hour.
Drizzle over the salted caramel and the melted dark chocolate. serve with some cream.