Banana Almond Cake with Toffee Sauce

A heavenly dessert to spoil everyone!
banana cake
1H 10M
1H 40M


Toffee Sauce
TIP: You'll need about 3 large overripe bananas. Make the cake and sauce up to a day ahead. Keep the cake in an airtight container. Keep sauce in the fridge. Warm sauce before serving.


Step 1

Grease a 22cm round cake pan. Line the base and side with baking paper, extending the paper 2cm above the pan edge.

Step 2

Combine banana and sour cream in a bowl.

Step 3

Beat the butter, sugar, and vanilla in a small bowl of an electric mixer until fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

Step 4

Add banana mixture, sifted flour, and, almond meal into two batches. Stir until combined. Spoon into prepared pan. Smooth over top.

Step 5

Cook in a moderately slow oven (160C) for about 1 hour, 20 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool.

Step 6

To make the toffee sauce, stir sugar and cream in a small saucepan over low heat until sugar is dissolved. Bring to a boil. Boil gently for about 5 minutes, or until thickened. Cool.

Step 7

Serve cake topped with whipped cream. Drizzle over toffee sauce.

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