Recipe: Banana cake, miso & muscovado and sunflower praline

This is a delicious, sticky dessert that is comforting on cold autumn nights. Miso is one of my favourite ingredients to use. With a similar taste to salt, it contains umami which gives an unusual savoury twist. I am sure you will agree, this combination is very moreish.

INGREDIENTS

Banana cake

65g unsalted butter
40g caster sugar
40g dark brown sugar
1 egg
2 bananas, baked in their skins for 10 minutes at 200C, then mashed
25g golden syrup
25ml hot milk
1/2 teaspoons baking soda
125g self raising flour

Sunflower seed praline

100g caster sugar
200g sunflower seeds, heavily toasted

Miso & muscovado cream

6g miso
17g muscovado sugar
25g milk
100g double cream
35g créme fraiche

Banana miso caramel

100g caster sugar
2 overripe bananas, mashed
30g muscovado sugar
25g rum
10g miso paste
30g milk
100g double cream
30g unsalted butter

METHOD

Preheat the oven to 170C.
Grease and line a 20cm square cake tin. Prepare a baking tray with a sheet of greaseproof paper.

Banana cake

Cream the butter and sugars until fluffy. Add the egg, golden syrup and banana then baking soda dissolved in hot milk.

Lastly, fold in the flour.

Pour into the lined cake tin and bake in for 20-25 minutes at 170C, until the cake is just firm in the centre and a skewer comes out clean when inserted into the middle.

While the cake is cooking, you can prepare the other elements.

Praline

Put the caster sugar in a small heavy-based saucepan or frying pan. Place over a medium heat and leave the sugar to melt and caramelise to a deep golden colour, swirling the pan occasionally to get even caramelisation.

Remove from the heat and add the sunflower seeds. Mix well with a spatula and quickly pour onto the lined baking tray. Leave to cool.

Once cool, place the praline into a blender and blend with a little water until a thick paste forms.

Miso and muscovado cream

In a separate saucepan, place the miso, muscovado and milk over a low heat. Dissolve the sugar to form a smooth paste.

In a bowl, beat the double cream and creme fraiche together until stiff, then fold in the miso and muscovado paste.

Banana miso caramel

Melt the caster sugar over a medium heat. Once it has melted into a liquid, swirl the caramelising sugar until a deep golden colour is reached.
Add the bananas and muscovado sugar. Cook out until the liquid has come out of the bananas and a thick puree consistency is reached.

Add the rum, and use it to scrape all the delicious caramel from the bottom of the pan. When the liquid has evaporated, add the miso paste, milk and cream. Whisk well.

Add the butter, cube by cube and blend with a hand blender until smooth.

To serve

Drizzle the caramel over a slice of warm nanana cake. Add a good dollop of the miso and muscovado cream and sprinkle over the sunflower seed praline.