Recipe

Banana coffee and walnut cake with salted caramel frosting

Topped with whipped caramel frosting sprinkled with sea salt, this moist banana, walnut and coffee cake is perfect for a special occasion.

  • 2 hrs 30 mins cooking
  • Serves 12
  • Print
    Print

Ingredients

Banana coffee and walnut cake with salted caramel frosting
  • 395 gram (12½ ounces) canned sweetened condensed milk
  • 300 gram (9½ ounces) butter, softened, chopped
  • 3/4 cup (165g) firmly packed brown sugar
  • 2 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon ground cinnamon
  • 1 1/2 cup (360g) mashed ripe banana
  • 1/2 cup (120g) sour cream
  • 1 cup (100g) walnut halves, roasted, chopped
  • 3 teaspoon espresso coffee granules
  • 1/4 cup (60ml) boiling water
  • 1 teaspoon sea salt flakes

Method

Banana coffee and walnut cake with salted caramel frosting
  • 1
    Preheat oven to 220°C/425°F. Grease a deep 20cm (8-inch) round cake pan; line base with baking paper.
  • 2
    Pour condensed milk into a 2-litre (8-cup) ceramic ovenproof dish. Cover dish with foil; crush excess foil upwards. Place ceramic dish in a larger baking dish; add enough boiling water into the baking dish to come halfway up side of the ceramic dish. Bake for 1 hour. Stir mixture; cover, bake a further 30 minutes or until mixture is a golden caramel colour, adding extra boiling water to baking dish as needed to maintain water level during baking. Remove ceramic dish from water. Whisk in 170g (5½ ounces) of the butter, piece by piece, until melted and caramel is smooth. Cover; refrigerate for 1 hour, stirring occasionally until mixture is cold and firm.
  • 3
    Reduce oven to 180°C/350°F.
  • 4
    Beat remaining butter and the sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Transfer mixture to a large bowl. Stir in sifted dry ingredients with mashed banana, sour cream, nuts and combined coffee and water. Spread mixture in pan.
  • 5
    Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 6
    Beat cold caramel mixture in a small bowl with an electric mixer for 1 minute or until paler and fluffy. Spread caramel frosting on top of cooled cake. Just before serving, sprinkle with salt.

Notes

You will need about 4 medium bananas for the amount of mashed banana required. Do-ahead: The cake can be made a day ahead. Store in an airtight container at room temperature in a cool place.

More From Women's Weekly Food