This is one of my favorite tea cakes. Super moist banana cake with chocolate chips and topped with a delicious salted caramel topping. A real crowd please and easy to make too.

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The recipe
Caramel Banana Cake

Makes 24 good size teacakes
For the cake;
¾ cup unsalted butter
¾ cup brown sugar
2 eggs
1 cups mashed bananas (about 3 medium)
1 ½ cups self rising flour
1 tsp baking soda
¾ cups sour cream
1 Tbs milk
1 tsp vanilla paste
1 cup chocolate chips

For the frosting;
¾ cup salted butter
1 cup light brown sugar
¼ cup sour cream
3 cups powdered sugar
1 tsp vanilla paste


Preheat the oven to 350 degrees. Grease a sheet pan (6 x 9 x 1)

Prepare the sponge by creaming the butter and sugar using an electric mixer until light and fluffy. Add the eggs and banana and beat together. Stir in the flour, soda, sour cream, milk and vanilla paste until there are no lumps and the batter is smooth. Add the chocolate chips.

Pour into the prepared tray, smooth out and bake in the center of the oven for about 40 minutes or until the sponge springs back when touched and is a golden brown.
Allow the sponge to cool completely before frosting.

Prepare the frosting by melting the butter and sugar in a pan. Stir without boiling for about 2 minutes. Add the sour cream, bring to the boil. Remove from the heat and stir in the powdered sugar and vanilla paste. Leave the frosting to cool slightly and thicken before carefully frosting the sponge. Cut the cake into fingers and serve.


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