GET TO KNOW CELIA FRANCIS + ST LUCIAN CARAMELISED BANANA CAKE
Join me at Divertimenti Cookery School on Thursday 12th November for a true taste of my beautiful island heritage of St Lucia where vibrant flavours, warm spices and the joy of feasting come together.
With over 35 years of experience in the catering industry, I have had the pleasure of teaching cookery in London and across the country, working in outside catering for prestigious companies and travelling extensively as a private chef.
I am delighted to bring the flavours and traditions of St Lucia into the Divertimenti kitchen and share some of the dishes and techniques that are close to my heart.
To give you a teaser of what's to come, I'm sharing my caramelised banana cake recipe below for you to recreate at home.
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Caramelised Banana Cake
Serves 16
Ingredients
For the caramel
- 35g butter, softened
- 80g soft dark brown sugar
- 4 bananas peeled, cut in half and each half cut lengthways
- 200g butter
- 200g caster sugar
- 3 large eggs, beaten
- 1tsp vanilla extract
- 200g self raising flour
- 2 tsp cinnamon
- 3 small bananas, mashed
- 2 tbsp milk
Method
- Preheat the oven to 170F 338F. Lightly brush a 29cmx19cm rectangular tin with oil and line the tin with baking parchment.
- Spread the softened butter over the base of the tin and sprinkle evenly with the soft brown sugar
- Place the butter in the bowl of an electric mixer, cream the butter for a few minutes. Add the sugar and beat until light and fluffy, gradually add the beaten eggs and vanilla in additions.
- Sift the flour and cinnamon over the mixture and gently fold into the butter mixture, add the mashed bananas. Finally add the milk and fold this in gently to give a lighter texture. Pour into the prepared tin, place on the middle shelf of the oven and bake for 45-50 minutes.
- Allow the cake to cool for 20 minutes before inverting onto a plate this helps the caramel to set.
- Serve with Chairman’s reserve ice cream and enjoy!
Celia's Top 4 Kitchen Essentials:
Celia's Dessert Island Ingredients:
- Onions
- Limes
- My homemade dry spice rub
