The Caker Banana Cinnamon Cake with Caramel and Almond
We’re huge fans of The Caker’s clever twists on home-style cakes. As a birthday treat, we have the wonderful Banana Cinnamon mix exclusively at Farro all month! We’ve flashed it up a little, with an indulgent caramel almond cream cheese served alongside.
Preheat the oven to 180°C.
Follow the instructions for making The Caker’s cake but, before you put on the crumble, arrange the extra bananas in long slices on top of the cake and brush them with caramel sauce (about 2 tablespoons). Scatter the crumble around the bananas and bake according to instructions, then allow to cool.
To make the caramel almond cream cheese: whisk ⅓ cup caramel sauce, with the icing sugar, cream cheese, and almond butter, until smooth.
Drizzle the cake with extra caramel sauce and serve each slice with a generous dollop of the caramel almond cream cheese.
Shop the recipe:
1 packet The Caker banana cinnamon cake mix
5 ripe bananas
½ cup oil or 115g butter, melted
1 bottle Farro salted caramel sauce
2 Tbsp icing sugar
½ cup cream cheese
¼ cup Fix & Fogg almond butter