Banana and coffee cake with caramel sauce
This moreish banana and coffee cake is a heavenly treat for dessert, especially when drizzled with our indulgent caramel sauce. Bananas create a gorgeous texture, and the hit of coffee adds a lovely rich flavour.
- 30 mins preparation
- 1 hr 15 mins cooking
- Serves 12
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Ingredients
- 185 g butter, softened, chopped
- 1 cup granulated stevia
- 3 free-range eggs
- 2 1/4 cups self-raising flour
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 2 cups mashed ripe banana
- 2 tsp vanilla extract
- 3/4 cup sour cream
- 1 cup walnut halves, roasted, chopped
- 1/4 cup boiling water
- 3 tsp espresso coffee granules
Caramel sauce
- 2/3 cup rice malt syrup
- 125 g butter, softened, chopped
- 1/3 cup cream
Method
- 1Preheat oven to 180°C. Grease and line a deep 22cm round cake pan with baking paper.
- 2Beat butter and stevia 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 sifted dry ingredients, banana, vanilla, sour cream, walnuts and combined water and coffee into butter mixture. Spread mixture into pan.
- 3Bake cake for 1¼ hours or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
- 4Meanwhile, make caramel sauce (see below).
- 5Serve the cake with caramel sauce.
Caramel sauce
- 6Place syrup in a small saucepan over medium heat, bring to the boil; boil for 12 minutes or until slightly darker golden in colour, and the surface is covered with bubbles. Immediately add butter and cream; stir until mixture is smooth.
Notes
You will need 4 large bananas to make the 2 cups of mashed banana required for this recipe. The cake can be made a day ahead. Store in an airtight container in a cool place.
