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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).