banana cake with walnuts and caramel

This banana cake with walnuts and creamy caramel will brighten up a cold winter’s afternoon. Enjoy it with a fresh brewed cup of tea or coffee.

Preparation for a 20 cm round cake pan:

Preheat the oven to 180° C and line the base of the cake pan with parchment paper and brush the sides with butter.

For the cake:

  • 150 g butter
  • 300 g flour
  • 8 g baking powder
  • 150 g brown sugar
  • 50 g chopped walnuts
  • 450 g bananas, mashed
  • 2 eggs
  • 2 tablespoon vanilla extract
  • Sift together the flour, the baking powder and the butter and mix until you have a crumbly dough.

Add the sugar and the chopped walnuts.

In an another bowl mix the mashed bananas, the eggs and the vanilla extract together until creamy.

Gently fold the banana – egg mixture in the flour mixture. Don’t over mix it.

Spoon the batter into the prepared pan. Bake for about 45 – 50 minutes on the second lowest rack of the oven,  until a toothpick insert into the center of the cake comes out clean.

For the caramel:

  • 50 g Muskovado sugar or brown sugar
  • 35 g butter
  • 2 tablespoon double cream

About 5 minutes before the cake is done, make the caramel by combining the sugar, the butter and the double cream in a small pan.

Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolve.

Remove the cake from the oven and with a toothpick or a knitting needle prick some holes in the hot cake and pour the warm caramel immediately over the cake.

Let the cake cool completely in the pan on a wire rack and serve it with some double cream.

Happy baking!


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Bridget's Bakery Blog

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