Description
A delicious and moist Sticky Banana Walnut Cake topped with a rich toffee drizzle, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups / 360g)
- ½ cup (120g) sour cream or Greek yogurt
- ¾ cup (90g) chopped walnuts
- ½ cup (100g) brown sugar
- ¼ cup (60g) unsalted butter
- ¼ cup (60ml) heavy cream
- ½ tsp vanilla extract
Instructions
- Prepare the bananas by peeling and mashing them until smooth.
- Mix the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Cream the butter and brown sugar in a large bowl until light and fluffy, then add eggs, vanilla, mashed bananas, and sour cream.
- Fold the dry ingredients into the wet mixture gently, then add the chopped walnuts.
- Pour the batter into a prepared cake pan and bake at 350°F (175°C) for 40-45 minutes.
- Prepare the toffee drizzle by heating brown sugar, butter, and heavy cream in a saucepan until thickened.
- Once the cake is baked and cooled, drizzle the toffee sauce over the top before serving.
Notes
- Use ripe bananas for the best flavor and moisture.
- Store the cake in an airtight container at room temperature.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend.
- Consider adding chocolate chips or dried fruits for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: banana cake, walnut cake, toffee drizzle, dessert, baking