Banana cake with caramel frosting and maple walnuts

For those times when you have a pile of brown bananas staring at you for a couple of days – can be made with/without the icing (but, trust me you won’t regret it!)

1/2 cup brown sugar
1/2 cups white sugar
1/2 cup Nuttelex, at room temp
3 very ripe bananas, mashed well
2 cups flour (1 cup self raising flour + 1 cup plain)
1/2 teaspoon baking soda
1/4 cup soy milk, mixed with 1 teaspoon apple cider vinegar
1/4 cup walnuts (toasted)
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Banana cake

Banana cake

Preheat oven to 180C. Spray loaf tine with non stick cooking spray and line bottom with baking paper

Sift together flour, baking soda, nuts, salt and spices.
Cream together the Nuttelex and sugars. Add bananas, soy milk (with vinegar) and vanilla.
Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.

1/2 cup brown sugar
1 cup of icing sugar
1/2 cup Nuttelex (room temp)
1 tsp of vanilla extract

Beat Nuttelex and sugar then add vanilla and mix again. Mix until creamy and fluffy.

1/4 cup of walnuts
3 tbsp pure maple syrup

Toast the walnuts in a pan then add the maple syrup. Continue stirring until the syrup thickens over the walnuts. Cool.

Maple coated walnuts

Maple coated walnuts

Iced cake

Iced cake

To assemble:
Place the cool cake on a rectangle plate then add the icing and pile the maple walnuts into the middle of the cake.
Store in an airtight container.
Serves 10-12



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