|125.00 g||butter — soft|
|310.00 ml||brown sugar — soft|
|4.00||eggs — extra-large|
|3.00||bananas — large, mashed|
|150.00 g||walnuts — chopped|
|1.00 ml||nutmeg — ground|
|625.00 ml||flour — self-raising|
|5.00 ml||Robertson's baking powder|
|300.00 ml||yoghurt — Greek, double thick|
|0.00||topping — TOPPING|
|175.00 g||brown sugar|
|30.00 ml||cream — thick|
Preheat the oven to 180 °C and grease a 25 cm loose-bottomed cake tin.
Line with greaseproof paper.
Cream the butter and sugar together until light and creamy.
Add the eggs one at a time, beating well after each.
Stir in the mashed bananas, walnuts and nutmeg.
Sift the flour and baking powder and fold lightly into the banana mixture.
Fold in the yoghurt.
Spoon into the prepared tin and bake for about an hour until risen and golden brown and a testing skewer comes out clean when inserted into the centre of the cake.
Remove from the oven and turn on the oven grill.
Heat the butter, sugar and cream together slowly until the sugar has dissolved.
Bring to boiling point and stir in the nuts.
Spoon over the cake and grill until the mixture bubbles.
Remove from the oven and allow to cool in the tin.