200g (7oz) unsalted butter, softened, plus extra to grease
200g (7oz) light brown soft sugar
4 large eggs, beaten
2 ripe bananas, broken into chunks
75g (3oz) walnuts, chopped
200g (7oz) self-raising flour for the icing
For the topping
150g (5oz) butter, softened
250g (9oz) icing sugar, sifted
3Tbsp. dulce de leche or Carnation Caramel
40g (1½oz) fudge pieces
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) deep cake tin with parchment paper. In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy, about 5min. Gradually beat in the eggs, then whisk in the bananas until smooth (if you don't have electric beaters, mash the bananas with a fork and fold into the mixture). The mixture may look a little curdled, but don't worry.
Step 2
Using a large metal spoon, fold in the walnuts and flour. Spoon into the tin and bake
Step 3
Meanwhile, make the icing. In a large bowl, beat the butter, icing sugar and dulce de leche or Caramel together until smooth and creamy. Spread thinly over top and sides of the cake and scatter over fudge pieces.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
