Caramel Banana Torte

caramel banana forte

Caramel Banana Torte

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Servings: 8
Calories: 409


  • 2 oz flaked almonds
  • 6 oz self-raising flour
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 2 oz butter
  • 5 oz caster sugar
  • 12 oz ripe bananas
  • 1/2 tsp freshly grated nutmeg
  • 3 tbsp milk
  • 1 egg
  • 3 oz sugar
  • 6 oz full-fat cream cheese
  • 2 tbsp lemon juice
  • 2 tbsp icing sugar sifted


  • Grease and base-line a 20 cm (8 inch) round cake tin. Put the almonds into the grill pan and toast until golden, about 3 minutes, turning frequently.
  • Sift the flour, baking powder and bicarbonate of soda into a bowl and rub in the fat. Stir in the caster sugar.
  • Peel half the bananas, mash and then beat with the grated nutmeg, milk and egg. Stir into the dry ingredients and spoon into the prepared tin. Level the surface.
  • Bake at 180°C (350°F) mark 4 for about 40 minutes. Cool in the tin for 5 minutes. Turn out on to a wire rack and leave until cold.
  • Split the cake. Caramelise the sugar in a small pan. Immediately pour over the top surface of the split cake, spreading with an oiled knife. Mark the caramel into eight portions.
  • Beat together the cream cheese, lemon juice and icing sugar. Peel and chop the remaining bananas and sandwich the cakes with half the cream cheese and the banana. Spread a little cream cheese around the sides and cover with the toasted almonds. Decorate the top with the remaining cream cheese.
Calories: 409 kcal
Carbohydrates: 59 g
Protein: 7 g
Fat: 18g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 178 mg
Potassium: 274 mg
Fiber: 3 g
Sugar: 37 g
Vitamin A: 530 IU
Vitamin C: 5 mg
Calcium: 64 mg
Iron: 1 mg
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