Banana & Walnut Cake with Toffee Sauce
La Difference Catering
La Difference Catering
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  • 110 gms Butter
  • 250 g Light brown sugar ( even Demerara will do if thast's what you have)
  • 275 g Golden Syrup
  • 225 ml double cream
  • half a tsp vanilla extract
  • For the Cake, grease & line a 19cm / 7 and a half inch cake tin with parchment. If it's a good quality heavy, non-stick tin then you probably won't need to line it, just grease.
  • set the oven to 180c/160cfan, gas 4
  • 2 medium sized ripe bananas mashed
  • 4 oz /100gms sultanas
  • 5 oz/ 140g Walnuts leave around 10/14 whole to decorate the top and chop the rest.
  • 1 tsp mixed spice
  • 5 oz/140g of softened butter or margarine (I always use Stork it's perfect for cakes & sponges)
  • 5 oz/140g of soft brown sugar (light or dark whatever you have, you can even use caster sugar if that's what you have in)
  • 2 medium eggs beaten
  • 8 oz/ 225g Self raising flour
  • 1 level tsp baking powder
  • pinch of salt



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