Fill a large deep roasting
tin half full of hot water and place on an oven
rack in the centre of the oven. Heat the oven to
180°C/350°F/Gas mark 4.
In a small heavy-based
saucepan, heat 100g/4oz sugar over a medium heat
for about 5 minutes, swirling the pan
occasionally until the sugar has melted and
turns golden brown.
Immediately pour the
mixture into a 23 x 12cm/9 x 5in cake tin so the
sugar covers the bottom of the tin completely.
In a large bowl, beat the
banana and the remaining sugar with an electric
mixer on a high speed until completely liquefied
with no lumps. Beat in the eggs.
Add the evaporated milk,
vanilla, nutmeg and salt. Beat with a mixer on a
low speed or stir until just blended. Pour the
mixture into the cake tin.
Carefully place the cake
tin in the centre of the pan of hot water. Bake
for 1 1/4 hours. Remove the tin from the water
and set on a wire rack to cool completely.
When cooled,
cover and refrigerate for at least 8 hours.
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