Caramelised Banana & Lychee Cake
Saturday, March 28th, 2009I love flicking through magazines and newspapers looking at recipes but I rarely clip them out because I know that I’m not likely to get around to trying it out. However, I love banana cake and when I saw Patrick Craig’s Caramelised Banana cake recipe in one of the Melbourne papers (I forget which), it sounded so good that I had to tear it out. This was in July last year and I have only just made it today, but I DID actually get around to making it – woohoo!
This isn’t your everyday banana cake as it does include the addition of pineapple pieces, as you would find in a Hummingbird Cake. However, I couldn’t find any cans of pineapple pieces in the pantry so I decided to swap it with lychee instead. Now, that probably sounds strange initially because I certainly haven’t ever seen a banana cake with lychee before but it actually works really well as the flavours are not too dissimilar.
So, onto the recipe itself:
1. Combine 2.5 cups plain flour, 1.5 cups caster sugar, 1/2 cup chopped walnuts, 2 tsp baking powder, 1.5 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt
2. In a separate bowl, lightly whisk 5 eggs and add 1.5 cups olive oil then add to dry mixture
3. In a hot pan (no butter, no oil), quickly caramelise 2.5 cups chopped banana pieces & 400g lychee pieces
4. Add fruit to cake mixture & pour into 22cm round cake tin (or a loaf tin & some muffin caese!)
5. Bake at 180C for 30 min or until cooked through (I had to bake for 50-60min).
6. Serve with whipped cream (or ice cream)






























