for 12 pieces

Caramel

30 g	sugar
1 tbsp	water
½ dl	cream
80 g	walnut kernels
¼ tsp	miso paste

Batter

120 g	butter, cut into pieces, soft
120 g	sugar
1 tsp	miso paste
4	eggs
2	bananas (approx. 200 g)
180 g	white flour
1 tsp	baking powder
1 tsp	sodium bicarbonate
70 g	walnut kernels, coarsely chopped

Mascarpone cream

1 dl	full cream
100 g	mascarpone
20 g	sugar
½ tsp	miso paste

How it's done

Caramel

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the cream, continue to simmer and stir over a low heat until the caramel has dissolved. Add the walnuts and miso paste, mix, leave to cool.

Batter

Place the butter, sugar and miso paste in a bowl, mix using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mash the bananas with a fork, mix in. Mix the flour, baking powder, bicarbonate of soda and walnuts into the banana mixture. Transfer the batter to the prepared tin.

Bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Mascarpone cream

Using the whisk on a mixer, beat the cream and all the other ingredients in a bowl until the mixture is creamy. Spread the mascarpone mixture and caramel on top of the cake.

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