Moist Caramel Banana Loaf Cake
Moist Caramel Banana Loaf Cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10
  • 1 1/4 Cups or 225 g Plain / All Purpose flour sieved
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon Bicarbonate of Soda
  • Pinch of salt
  • 1/3 Cup or 75 g Butter
  • 3/4 cup or 175 g Sugar
  • 2 medium eggs lightly beaten
  • 3 cups or 450 g peeled VERY RIPE bananas. approx 4 medium bananas
  • 1 cup or 100 g chopped Macadamia nuts optional
  • 1 Tablespoon Dulce De Leche
  1. Heat oven to 170C, Gas 4, 350F.
  2. Grease and line your baking tin. (if you have a silicone one, then no need to grease or line) . See here if you would like to know how to Line a Loaf Tin
  3. Chop nuts. I like mine roughly chopped for added texture, but it is up to you if you'd like to finely chop them. Use a potato masher or fork and mash the bananas.
  4. Mix together the sieved flour, salt, bicarbonate soda and baking powder.
  5. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time with a few tablespoons of the flour (to stop the batter from splitting).
  6. Add the bananas and walnuts, combine well. Using a metal spoon, fold in the rest of the flour.
  7. Transfer HALF of the mixture to baking tin and spread evenly taking care to make sure the corners also have batter. Then add the Dulce De Leche. I just added it in a straight line down the middle so there will be some in every slice, but you can do whatever pattern you wish! Then add the remaining cake batter to cover evenly.
  8. Place in the oven for 1 hr 15 minutes. Test after 1 hour if ready using a metal skewer. Poke the skewer into the center of the cake mixture. If the skewer comes out clean, the cake's ready! *** Please do test if the cake is done as all ovens are different and your cake may take a little longer or a little less time to bake.