banana layer cake

with honey cream and whisky caramel

  • 1½ cups (225g) self-raising (self-rising) flour
  • 1 cup (175g) brown sugar 
  • 1 cup (250g) mashed banana (about 3 medium bananas) 
  • ½ cup (80g) sultanas 
  • 150g unsalted butter, melted 
  • 2 tablespoons honey 
  • 1 teaspoon vanilla extract 
  • 4 eggs 
  • 1 cup (250ml) single (pouring) cream 
  • 250g sour cream 
  • ½ cup (90g) honey, extra 

whiskey caramel sauce

  • 1 cup (220g) caster (superfine) sugar 
  • ⅓ cup (80ml) water 
  • ⅓ cup (80ml) single (pouring) cream 
  • 2 tablespoons whiskey
  1. Preheat oven to 160ºC (325ºF). Place the flour and sugar in a large bowl and stir to combine. Make a well in the centre and add the banana, sultanas, butter, honey, vanilla and eggs. Stir well to combine and pour the mixture into a lightly greased 20cm round cake tin lined with non-stick baking paper. Bake for 1 hour 5 minutes – 1 hour 10 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. 
  2. To make the whiskey caramel sauce, place the sugar and water in a medium saucepan over medium heat and stir until just combined. Bring to the boil and cook, without stirring, for 9–10 minutes or until light caramel in colour. Remove from the heat and carefully add the cream and whiskey. Return the saucepan to the heat and stir until combined. Set aside and allow to cool completely. 
  3. Place the cream, sour cream and extra honey in a bowl and, using a hand-held electric mixer, whisk until stiff peaks form. Cut the cake horizontally into three even layers. Spread a quarter of the honey cream mixture over the bottom layer of the cake. Top with another cake layer and repeat with remaining cream and layers. Spread the remaining cream on top of the cake and drizzle with the whiskey caramel to serve. Serves 6–8

Photography: Chris Court

RATE THIS RECIPE:
Reader ratings (4.04) 43211
donna hay team

Hi Tina, You can make the cake in advance however, we remember to assemble the cake the day you wish to serve. Happy baking!

Amanda Hunt

I adjusted sugar to half caster and half brown and replaced sultanas with toasted coconut then baked in individual muffin papers ... yummo! Another brilliant DH success ... you’re a domestic goddess!

Tina Luu

Hello,

How far in advance can this cake be made or can I make the cake one day in advance and do everything else the following day?

Thanks.

Rheena Krishnan

This was really rich and delicious!

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox