Banana Batter Cake with Coconut Caramel Sauce

Even though I've never had this when I was growing up in Singapore, it does remind me a little bit of my childhood. It could be the softness of the sweet bananas, or the coconut milk. This was the second time I've done this, and it's turned out much better, and I really like how the consistency of the pudding turned out. Very lovely on a cold winter's night with friends around the dinner table.

150g (1 cup) self-raising flour
115g (1/2 cup) caster sugar
pinch sea salt
3 bananas, 1 mashed, 2 halved lengthways
1 egg
250ml (1 cup) milk
100g butter, melted and cooled
2 teaspoons vanilla extract
140g (3/4 cup lightly packed) light brown sugar
coconut milk

Preheat the oven to 180 deg C and lightly grease a 1.5litre (6 cup) 20cm square baking tray

Put the flour, caster sugar and salt in a large bowl and stir to combine. Whisk together the mashed banana, egg, milk, butter and vanilla extract. Add the wet ingredients to the dry ingredients and stir until smooth and combined. Pour into the prepared tray and decorate with lines of banana. Sprinkle the brown sugar over the top and pour over 125ml (1/2 cup) water.

Place in the oven and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly. Serve with coconut milk.

Serves 4.