While we’re used to having one or the other, this cake has all three – nuts, caramel and coffee all packed in a single banana cake. The heavenly trio will check all the boxes of taste and texture, put together so nicely for the table of any special occasion.
- 395 g canned sweetened condensed milk
- 300 g butter, softened, chopped
- ¾ cup (165 g) firmly packed brown sugar
- 2 eggs
- 1½ cup (225 g) self-raising flour
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1½ cup (360 g) mashed ripe banana
- ½ cup (120 g) sour cream
- 1 cup (100 g) walnut halves, roasted, chopped
- 3 tsp espresso coffee granules
- ¼ cup (60 ml) boiling water
- 1 tsp sea salt flakes
Preheat oven to 220 C. Grease a deep 20 cm (8 inch) round cake pan; line base with baking paper.
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 mins 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 170 g 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.
Reduce oven to 180 C.
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.
Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 mins before turning, top-side up, onto a wire rack to cool.
Beat cold caramel mixture in a small bowl with an electric mixer for 1 min or until paler and fluffy. Spread caramel frosting on top of cooled cake. Just before serving, sprinkle with salt.
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.
Photo: bauersyndication.com.au / Additional reporting: Cherrie Lim