Banana, Caramel and Walnut Syrup Cake
3/4 cup chopped walnuts
125 g butter, softened
1/2 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 cup mashed over-ripe bananas
1 1/2 cups self raising flour
1 teaspoon bi-carb soda
1 1/2 cups brown sugar, firmly packed
1 cup water
1 x 300ml carton thickened cream
# Grease a 20cm round ring pan, line the base and sides with baking paper.
# Sprinkle nuts over base of prepared pan.
# Combine water and sugar in a large pan, stir over low heat until the sugar is dissolved.
# Bring to the boil: simmer uncovered for 5 minutes. Stir in cream.
# Bring to the boil again and simmer uncovered for a further 5 minutes.
# Beat butter, sugar and vanilla in a small bowl with an electric mixer until light and fluffy.
# Add eggs – one at a time, beating well between each addition.
# Transfer mixture to a large bowl.
# Stir in banana, combined with sifted flour and bi carb soda and a 1/2 cup of the caramel sauce.
# Mix well.
# Spoon mixture over nuts in prepared pan.
# Cook in a moderate oven 180c for about 55 minutes or until cooked when tested.
# Return remaining caramel sauce to heat, stir until hot.
# Turn cake onto a serving dish with nuts facing upwards.
# Slowly drizzle half the caramel sauce over the cake.
# Serve cake with the remaining caramel sauce.