Stay warm with our delicious Banana and walnut cake with sticky caramel.

INGREDIENTS

  • 125g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 130g (1/2 cup) mashed ripe banana
  • 1 teaspoon 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

CARAMEL SAUCE

  • 60g butter, chopped
  • 100g (1/2 cup, firmly packed) brown sugar
  • 165ml (2/3 cup) pouring cream
  • 1 tsp vanilla extract

  • METHOD

    • Step 1
      Preheat the oven to 180C/160C fan forced. Grease and line a 27.5 x 17.5cm slice pan with baking paper, allowing the long edges of the paper to overhang the sides.

      • Step 2
        Use electric beaters to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition. Add banana and vanilla. Beat until combined.
      • Step 3
        Sift the flour over the mixture then pour in the milk. Use a spatula to fold gently until just combined.
      • Step 4
        Fold half the walnuts into the cake mixture and transfer to the prepared pan, smoothing the surface. Sprinkle with remaining walnuts. Bake for 35 minutes or until firm to a gentle touch in the centre. Set aside in the pan for 10 minutes to cool slightly then turn onto a wire rack to cool completely.
      • Step 5
        Meanwhile, to make the caramel sauce, combine all the ingredients in a small saucepan. Stir over low heat until melted and smooth. Increase heat to medium and simmer for 5 minutes. Remove from heat and set aside to cool slightly.
      • Step 6
        Cut the cake into 8 pieces and serve topped with a scoop of caramel ripple ice-cream and drizzled with the caramel sauce.

      • NOTES

        For an easy midweek dessert, freeze the whole cake (or individual pieces) wrapped in a double layer of plastic wrap for up to 4 months. To serve, unwrap and set aside to thaw then slice and warm in the microwave while you make the caramel sauce.

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