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.