BANANA CAKE WITH CARAMEL-CUSTARD TOPPING

1/2 cup unsalted butter, chopped

1 tspn vanilla essence

3/4 cup caster sugar

2 eggs

3 large bananas, mashed

2 cups self-raising flour, sifted

1/2 tspn  soda, sifted

1 tspn nutmeg, sifted

1 tspn allspice, sifted 

TOPPING 

Extra1 1 1/4 cup  thick sour cream

3 tbsp dark brown sugar

1 tspn vanilla 

1.Preheat oven to 350. Brush a deep, round springform tin with melted butter and line the base and sides with baking paper. Lining may rise at least 5cm above the rim of the tin. 

2.Place butter and vanilla in small bowl of an electric beater and beat until the butter increases in volume and is pale yellow in colour. Add the sugar and beat until it dissolves and mixture is light and fluffy. Beat the eggs one at a time and beat well between each. 

3.Transfer the creamed butter and sugar mixture to a large mixing bowl, add the bananas, half the sour cream(reserve the rest), sifted flour, bicarb and spics, and mix with a wooden spoon until just combined. Spoon the mixture into the prepared tin and smooth the surface. 

4.Bake for 35-45 minutes or until a skewer comes out clean from the center. Remove from the oven and smooth the topping onto the cake, spread out evenly and return to the oven for 10 minutes. Turn off the oven, leave door ajar and leave cake inside for another 20 minutes. Remove cake and stand it on a cake cooler until cold. Remove from the springform tin and peel away the paper.