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Brazilian banana cake

Brazil is known for its banana cakes, and what better accompaniment than a luscious drizzle of caramel or doce de leite? From: goodhousekeeping.co.uk

5 bananas, peeled
2 tsp dark rum
100g (3 ½oz) butter, softened
225g (8oz) caster sugar
4 medium eggs
150g (5oz) plain flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
5 tbsp desiccated coconut, toasted
380g jar Bonne Maman Confiture de Caramel or doce de leite
1 tbsp coconut shavings, to serve

Heat the oven to 200°C (180°C fan) mark 6. Line a 23cm (9in) loose-bottom cake tin with baking parchment. Whiz two of the bananas to a smooth purée in a food processor with the rum. Set aside.

In a large bowl, beat the butter and sugar with an electric whisk until light and fluffy. Gradually add the eggs one at a time, beating well after each addition. Fold in the flour, baking powder, spices and desiccated coconut, then beat in the banana purée until smooth. Spoon into the prepared tin and level the top. Immediately turn the oven temperature down to 180°C (160°C fan) mark 4 and bake for 35min until risen and springy to the touch. Cool in the tin for 20min before removing and cooling on a wire rack.

Transfer to a serving plate. Cut the remaining bananas into diagonal slices and pile them on top of the cake. Warm the caramel or doce de leite in a small pan for a few seconds to loosen it slightly. Pour half of it over the cake and sprinkle with the coconut shavings. Serve the remaining caramel or doce de leite in a jug alongside the cake.