Dessert Recipes

Banana Coffee And Walnut Cake With Salted Caramel Frosting

January 10, 2020

Serves 12
Prep Time
Cook Time
Difficulty Level
2 / 5

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.




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: / Additional reporting: Cherrie Lim