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Banana and walnut cake with sticky caramel recipe
Banana and walnut cake with sticky caramel recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in our irresistible Banana Walnut Cake drizzled with sticky caramel to keep cozy.
Ingredients:
  • 125g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 130g (1/2 cup) mashed ripe banana
  • 8.80 gm vanilla extract
  • 225g (1 1/2 cups) self-raising flour
  • 60ml (1/4 cup) milk
  • 115g (1 cup) coarsely chopped walnuts
  • Caramel ripple ice-cream, to serve
  • 60g butter, chopped
  • 100g (1/2 cup, firmly packed) brown sugar
  • 165ml (2/3 cup) pouring cream
Instructions:
  • Preheat your oven to 180C (160C fan forced). Prepare a 27.5 x 17.5cm slice pan by greasing and lining it with baking paper, making sure the paper overhangs the sides.
  • In a large bowl, use electric beaters to cream together the butter and sugar until light and fluffy. Gradually add in the eggs one at a time, ensuring each is well incorporated. Mix in the banana and vanilla extract until fully combined.
  • Sift the flour over the mixture and pour in the milk, then gently fold together with a spatula until just combined.
  • Gently mix half of the walnuts into the cake batter and pour it into the pan, smoothing the top. Sprinkle the remaining walnuts on top. Bake for 35 minutes or until the center feels firm to the touch. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • To prepare the caramel sauce, simply blend all the ingredients in a small saucepan. Stir gently over low heat until the mixture is melted and smooth. Increase the heat to medium and let it simmer for 5 minutes. Remove from the heat and allow it to cool slightly.
  • Slice the cake into 8 equal pieces and garnish each with a scoop of delicious caramel ripple ice-cream, then elegantly drizzle with caramel sauce before serving.

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