Banana cake with caramel walnuts
Photo by Babiche Martens
I just love this moist banana cake recipe, a favourite since my childhood. I’ve added some decadent caramel walnuts on top. Adding a bit of butter to the caramel means you’re less likely to burn it — but don’t walk away and leave it. This cake will keep in the fridge for several days. Use the bananas which have been sitting in the fruit bowl for a few days as they will will have more flavour — the browner the better.
For the cake
|2 large||Bananas, mashed|
|1 tsp||Baking powder|
|220 g||Plain flour|
|1 tsp||Baking soda|
|2 Tbsp||Hot milk|
For the caramel walnuts
For the icing
- Preheat an oven to 170C. Line a 22cm cake tin with baking paper.
- Place butter and sugar in a bowl and beat until light and creamy. Add vanilla and eggs one at a time, beating through. Stir in bananas.
- Sift together flour and baking powder. Dissolve baking soda in milk, then add to the creamed mixture along with the flour/baking powder, combining well. Pour into the cake tin and bake for 40 minutes or until a skewer comes out clean. Cool in the tin before removing.
- To make the caramel walnuts, line an oven tray with baking paper. Place the butter and sugar into a heavy based pan. Stirring as it melts cook for 5-8 minutes until a golden caramel colour. Stir in the nuts then tip on to your lined tray. Cool completely then break into pieces.
- To make the icing, beat the butter, cream cheese and vanilla until well combined. Stir through the icing sugar, zest and lemon juice until smooth and spreadable.
- Place the cake on a platter, ice and scatter with nuts.
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