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Banana toffee cake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Put the water and caster sugar in a heavy-bottomed pot and gently cook to form a caramel. DON'T STIR - just shake the pot a bit.
  • Lightly oil a springform cake tin all over and line the base with baking paper. Then pour in the caramel and very carefully lay the sliced bananas on top.
  • Combine the brown sugar, oil, vanilla and the beaten eggs with an electric mixer. in a large bowl. Then sift the flours, bicarb and cinnamon into the mixture. Beat until well combined. Add the mashed banana and mix well.
  • Then pour the mixture into the cake tin and cook in the oven for about 40-45 mins until a skewer comes out clean.
  • Serve warm or at room temperature sprinkled with icing sugar and some cream alongside.
  • from "Produce" by Lynne Mullins


  • 1 cup water
  • 220 gm caster sugar
  • cooking oil spray
  • 2 ripe bananas, cut into 1 cm slices + 1 cup mashed banana
  • 150 gm brown sugar
  • 160 ml vegetable oil
  • 1 tspn vanilla extract
  • 2 large eggs, lightly beaten
  • 50 gm self-raising flour
  • 100 gm plain flour
  • 1 tspn bicarb of soda
  • 1½ tspn ground cinnamon
  • icing sugar
  • cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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