• Partnered with
  • Easy
  • Makes 8 slices
  • 40 mins cook

Banana cake with walnut toffee topping

Banana cake with walnut toffee topping

Nici Wickes' soft and springy banana cake is turned it up a notch with a crunchy, gooey caramel topping. Delish!


Banana cake

  • 125 g butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1 tsp baking soda
  • 2 tbsp milk
  • 2 cups plain flour
  • 1 tsp baking powder
  • whipped cream, to serve

Walnut toffee topping

  • 1 firm banana, chopped
  • 1/4 cup walnut pieces
  • 50 g butter, melted and mixed with 3 tbsp brown sugar


  1. Preheat oven to 180°C fan bake. Grease and line a loaf tin with baking paper.
  2. Cream the butter and sugar until creamy, then add the eggs and beat well. Add the bananas.
  3. Dissolve the baking soda in the milk and add this to the creamed mixture. Mix.
  4. Sift the flour and baking powder. Fold into the mixture.
  5. Scrape into the prepared tin. Scatter on the extra chopped banana and walnuts, then spoon over the butter and brown sugar mixture.
  6. Bake for 40 minutes or until a skewer comes out clean after inserting. Let cool before you remove from the tin.
  7. Serve the cake in slices with whipped cream.
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