This recipe first appeared in Food magazine.
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Ingredients
Cake
Cream cheese icing
Filling
Method
1.Preheat the oven to 180°C. Spray 2 x 20cm round pans with oil and line the bases with baking paper.
2.Sift the flour, baking powder and baking soda into a large mixing bowl.
3.Place the bananas, sugar, eggs, caramel and softened butter in the bowl of a food processor. Pulse until the mixture is smooth.
4.Pour the banana mixture into the dry ingredients. Using a spatula, fold them together until they are well combined.
5.Divide the mixture between the prepared pans. Bake the cakes in the preheated oven for 20-25 minutes, or until a skewer inserted in the middle comes out clean. Remove the cakes from the oven. Set them aside for 5-10 minutes before turning them out onto cooling racks. Cover the cakes with a clean tea towel.
6.Meanwhile, to make the cream cheese icing, cream together the cream cheese and butter until the mixture is light and fluffy. Gradually mix in the icing sugar and then add the vanilla essence.
7.To assemble, place one banana cake on a cake plate. Spread the remaining Nestle caramel over the cake. Cover the caramel evenly with the slices of banana. Place the remaining cake on top, pressing it gently into place. Cover the top and sides of the cake with the cream cheese icing. Pipe a swirl detail around the top if desired. Top the cake with the chopped walnuts. Refrigerate the cake until ready to serve – it is best eaten on the day it is made.
