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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  • 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


  • 1
    Preheat oven to 180°C. Grease and line a deep 22cm round cake pan with baking paper.
  • 2
    Beat 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.
  • 3
    Bake 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.
  • 4
    Meanwhile, make caramel sauce (see below).
  • 5
    Serve the cake with caramel sauce.
Caramel sauce
  • 6
    Place 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.


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.