Ghanaian Accra Banana and Peanut Cake Recipe
Enjoy a taste of Ghana with this scrumptious Accra Banana and Peanut Cake. The combination of ripe bananas, crunchy peanuts, and a rich salted caramel sauce creates a dessert that’s both comforting and indulgent. Perfect as a warm treat with whipped cream or as a delightful brunch option.
Equipment
- Mixing bowls
- whisk,
- Large metal spoon
- 17.5cm x 11cm loaf tin or wooden baking mold
- Baking parchment
- Vegetable oil (for greasing)
- Deep heavy-based pan
- Disposable piping bag
- spatula
Ingredients
For the Cake:
- 150 g unsalted butter at room temperature
- 170 g caster sugar
- 2 medium eggs lightly beaten
- 210 g plain flour
- 2 teaspoons baking powder
- A pinch of salt
- 4 large ripe bananas, mashed
- 100 g salted peanuts roughly chopped
For the Salted Caramel Sauce:
- 150 g caster sugar
- 150 ml double cream at room temperature
- ½ teaspoon sea salt
To Decorate:
- 30 g dried banana slices
Instructions
Make the Salted Caramel Sauce:
- Heat a deep, heavy-based pan over high heat and add 1 tablespoon of caster sugar.
- Stir continuously until the sugar begins to dissolve.
- Reduce the heat to medium and gradually add the remaining sugar, allowing it to melt and turn golden caramel.
- Turn off the heat and carefully add the room-temperature double cream.
- Stir as the mixture will bubble and spit.
- Return the pan to the heat, bringing the mixture to a boil until smooth.
- Add the sea salt, pour the sauce into a heatproof dish, and allow it to cool and thicken slightly.
Prepare the Cake:
- Preheat the oven to 170°C/Gas Mark 3.
- Beat the room-temperature butter and caster sugar together until light and fluffy.
- Gradually add the lightly beaten eggs, mixing well after each addition.
- Sift together the plain flour, baking powder, and a pinch of salt.
- Fold half into the batter using a large metal spoon.
- Mix in the mashed bananas, then fold in the remaining flour mixture.
- Fold in half of the roughly chopped salted peanuts.
Bake the Cake:
- Line a 17.5cm x 11cm loaf tin with baking parchment and lightly brush with vegetable oil.
- Transfer the cake batter into the prepared tin and level the top with a spatula.
- Sprinkle the remaining chopped peanuts over the top.
- Place the cooled salted caramel sauce in a disposable piping bag.
- Snip off the tip and insert the bag into the cake batter, piping caramel into the cake at four points across the top.
- Bake the cake for 25–30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
Finish and Serve:
- Allow the cake to cool in the tin before turning it out onto a serving plate.
- If any caramel sauce remains, pipe it over the top of the cake.
- Decorate with dried banana slices and serve with whipped vanilla-flavored cream.
Notes / Tips / Wine Advice:
Pair with a light, sweet wine like Moscato or a rich dessert wine like Sauternes.
Nutritional Information
Calories: 410 kcal | Carbohydrates: 50 g | Protein: 6 g | Fat: 20 g | Fiber: 3 g | Sugar: 30 g | Salt: 0.6 mg
