Banana And Walnut Cake With Sticky Caramel Recipe

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The ingredient of Banana And Walnut Cake With Sticky Caramel Recipe

• 125g butter chopped at room temperature
• 100g 1 2 cup caster sugar
• 2 eggs
• 130g 1 2 cup mashed ripe banana
• 1 teaspoon vanilla extract
• 225g 1 half cups self elevating flour
• 60ml 1 four cup milk
• 115g 1 cup coarsely chopped walnuts
• caramel ripple ice cream to serve
• 60g butter chopped
• 100g 1 2 cup firmly packed brown sugar
• 165ml 2 three cup pouring cream
• 1 tsp vanilla extract

The Instruction of banana and walnut cake with sticky caramel recipe

• ufeffpreheat the oven to 180c 160c fan forced grease and line a 27 five x 17 5cm slice pan with baking paper allowing the lengthy edges of the paper to overhang the edges
• use electric powered beaters to beat the butter and sugar in a massive bowl till faded and creamy add the eggs 1 at a time beating properly between each addition add banana and vanilla beat until blended
• sift the flour over the combination then pour inside the milk use a spatula to fold gently until just combined
• fold half of the walnuts into the cake aggregate and switch to the prepared pan smoothing the surface sprinkle with remaining walnuts bake for 35 minutes or until company to a mild touch in the centre set apart inside the pan for 10 mins to chill slightly then flip onto a cord rack to chill absolutely
• meanwhile to make the caramel sauce combine all the ingredients in a small saucepan stir over low warmness till melted and smooth increase warmth to medium and simmer for 5 mins remove from warmness and set aside to chill barely
• cut the cake into eight portions and serve topped with a scoop of caramel ripple ice cream and drizzled with the caramel sauce

Nutritions of Banana And Walnut Cake With Sticky Caramel Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a