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!

By Nici Wickes
  • 40 mins cooking
  • Makes 8 slice
  • Print


Banana cake
  • 125 gram butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1 teaspoon baking soda
  • 2 tablespoon milk
  • 2 cup plain flour
  • 1 teaspoon baking powder
  • whipped cream, to serve
Walnut toffee topping
  • 1 firm banana, chopped
  • 1/4 cup walnut pieces
  • 50 gram 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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