Recipe by Corey Costelloe. This recipe is made with the Searing Slow Cooker™. Sear first then slow cook for optimum flavour and convenience.
For the caramel
Ingredients
450g sugar
450g cream
150g walnuts chopped
5g salt
Method
For best results, use the Breville Searing Slow Cooker™
Use the MENU button to select LOW HEAT. Select POWER/START to commence pre-heating the slow cooker. Add the sugar and cook for 15 minutes or until the sugar turns to caramel, stir gently several times to ensure the sugar melts evenly
Heat cream in a saucepan over medium high heat until just below boiling. Slowly pour the heated cream into the caramel sugar pot. Heat the caramel mixture up to just below boiling then add the chopped walnuts and the salt
For the cake
Ingredients
350g ripe bananas pureed (around 4)
320g sugar
110ml canola oil
2 eggs
320g plain flour
2g cinnamon powder
5g baking powder
5g bi carb soda
3g salt
1 lemon juiced
Method
For the cake, mix the pureed banana and sugar together with the oil and the eggs
Sift in the flour, bi carb, baking powder and salt. Then lightly fold through the banana mixture. Add the lemon juice and lightly mix together
Pour the cake batter on top of your caramel walnut mix.
Select the CANCEL button. Use the MENU button to select HIGH SLOW COOK. Adjust the timer to 45 minutes and press POWER/START to start cooking. The cake is cooked when a skewer inserted into the centre comes out clean.
After 10 min remove the cake from slow cooker bowl by upturning onto a large tray, take care when doing this as the caramel at the base will be very hot. Serve warm or cold
