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.
Banana and coffee cake with caramel sauce
1H 15M
1H 45M


Caramel sauce


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.


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