Banana walnut cake with sticky caramel

Preheat the oven to 180C/160C fan forced. Grease and line a 27.5 x 17.5cm slice pan with baking paper, allowing the long edges of the paper to overhang the sides.

Use electric beaters to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition. Add banana and vanilla. Beat until combined.

Sift the flour over the mixture then pour in the milk. Use a spatula to fold gently until just combined.

Fold half the walnuts into the cake mixture and transfer to the prepared pan, smoothing the surface. Sprinkle with remaining walnuts. Bake for 35 minutes or until firm to a gentle touch in the centre. Set aside in the pan for 10 minutes to cool slightly then turn onto a wire rack to cool completely.

Meanwhile, to make the caramel sauce, combine all the ingredients in a small saucepan. Stir over low heat until melted and smooth. Increase heat to medium and simmer for 5 minutes. Remove from heat and set aside to cool slightly.

Cut the cake into 8 pieces and serve topped with a scoop of caramel ripple ice-cream and drizzled with the caramel sauce.