Pinterest and amazingly I do get inspired by the recipes. A surplus of bananas for smoothies in the shopping trolley, some yoghurt that needed using and a packet of caramel chips to trial were in my my kitchen. This Banana Streusel Coffee Cake with Salted Caramel was close enough for jazz. I just left off the streusel topping and caramel sauce and subsituted caramel chips for chop chips.
I am sending this cake to Simona of Bricole for Weekend Herb Blogging #367, the weekly event coordinated by Haalo and founded by Kalyn.
Previously on Green Gourmet Giraffe:
One year ago: Malabar Hut - why it is our favourite Indian takeaway
Two years ago: Fruit mince scrolls and muffins
Three years ago: Millet Buckwheat Tortillas
Four years ago: Baba - full of eastern promise
Five years ago: You say biscuits, I say scones!
Banana Caramel Cake
Adapted from Portuguese Girl Cooks
250g butter or margarine
1 cup brown sugar
4 to 5 mashed very ripe bananas (Makes about 2 cups - I used 4)
1 and 1/2 cups plain white flour
1 and 1/2 cups plain wholemeal flour
2 teaspoons baking powder
2 teaspoons bicarbonate of soda (baking soda)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup plain yogurt
1 cup caramel chips (or choc chips would work)
Cream butter and sugar. Beat in eggs and then bananas. Gently mix in white flour and half the yoghurt, then the other half of the yoghurt and the remaining ingredients. Scrape out into a greased and lined swiss roll tin (13 x 9 inch baking dish). I baked mine for 40 minutes at 200 C and then 10 minutes at 220 C. (If your oven is more powerful than mine then 30-40 minutes at 180 C might be enough.) Leave in tin 10 minutes and then cool on a wire rack. Our cake lasted 5 days and by then it was getting a little soggy.
On the stereo:
The Alan Lomax Collection Sampler: Various Artists