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MasterChef New Zealand


Banana and Caramel Cake

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Banana and Caramel Cake
Recipe by Mathew Metcalfe

2 cups plain flour
2 cups sugar
1 1/2 tsp baking soda
1 cup sunflower oil
2 eggs
1/2 cups buttermilk
2 mashed bananas
1/2 cup chocolate sprinkles
1.2 cup boiling water
1 tsp vanilla
1tbsp caramel essence


1 cup Mainland butter, room temperature
4 cups icing sugar
6 tbsp Anchor SoyLife soy milk
Juice of 1 lemon

1. Preheat oven to 140C, aero-bake.

2. Spray an 8 inch cake tin with canola spray. Prepare tins by cutting an 8 inch round of greaseproof paper and lining the base of the cake tins. Spray the greaseproof again with canola spray. 

3. Place the bananas in a small food processor and blend until smooth. Place all ingredients except for the boiling water into a mixing bowl. Use a hand beater to mix until smooth. When ready, add boiling water and mix immediately. Do not fill the tins over two thirds full or they will overflow and the cake will sink.

4. Bake for 1 hour and 50 minutes or until a skewer comes out clean. Do not open the oven door for at least the first 90 minutes. Once cooked, place on a cake rack to cool.

5. To make the frosting, place the Mainland butter in a mixing bowl and whip for 2 minutes on high until pale and fluffy. Add the icing sugar on low speed to avoid billowing and mix thoroughly, scraping down the bowl as required. Add the Anchor SoyLife soy milk and then the lemon juice. You may need to add more milk to get the desired consistency.

6. Ice cake as desired or follow instructions for hamburger cake assembly.