For me, the perfect banana cake need not involve chocolate. I feel it needs something more gentle, more loving, more saucy to tenderly wrap it in dreamy deliciousness. Enter hot caramel sauce. Roasting the bananas before using them in these little cakes also lends a delicious caramel flavour—it brings out the natural sweetness in the bananas so this recipe doesn’t have too much sugar in it (if you don’t include that delicious caramel sauce, that is).
These are great as an after-dinner treat, and super easy. You can bake the cakes earlier in the day, and then simply reheat for a few minutes in a low oven while you make the sauce and serve dripping with hot caramel goodness. I find a little whipped cream or vanilla ice-cream on the side also goes down a treat—but then I am a total glutton.