This Walnut Banana Caramel Cake is a delightful combination of rich banana flavor, nutty walnuts, and smooth caramel, making it an irresistible treat for any occasion. The soft layers of banana cake are sandwiched with creamy caramel and topped with fresh banana slices and walnuts for a stunning finish.
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup chopped walnuts
- 1/2 cup whole milk
For the Caramel Filling:
- 1 cup caramel sauce (store-bought or homemade)
For the Topping:
- 1/4 cup caramel sauce for drizzling
- Sliced bananas for garnish
- Extra walnuts for garnish
Step-by-Step Instructions:
- Preheat and Prepare the Pans:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and add the vanilla extract.
- Add Bananas and Walnuts:
- Mix in the mashed bananas until well combined. Stir in the chopped walnuts.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Bake the Cake Layers:
- Divide the batter evenly between the two prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of caramel sauce over the top. Place the second cake layer on top and repeat with more caramel sauce.
- Add Toppings:
- Drizzle additional caramel sauce over the top of the cake. Garnish with sliced bananas and extra chopped walnuts for added texture and flavor.
- Serve and Enjoy:
- Slice and serve the cake immediately, or store it in the refrigerator for up to 3 days.
Additional Tips for Serving and Storage:
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. For best flavor, let the cake come to room temperature before serving.
- Serving Suggestions: Serve with whipped cream or vanilla ice cream for an extra indulgent dessert. This cake is perfect for celebrations or an after-dinner treat.
- Variations: You can add a layer of cream cheese frosting between the cake layers for a tangy contrast to the sweet caramel.
FAQs About Walnut Banana Caramel Cake:
- Can I use store-bought caramel sauce?
Yes! Store-bought caramel sauce works perfectly for this recipe. You can also make homemade caramel if you prefer a richer flavor. - Can I make this cake ahead of time?
Absolutely. You can bake the cake layers in advance and store them in the refrigerator for up to 2 days. Assemble the cake on the day you plan to serve it for the best texture and flavor. - What can I substitute for walnuts?
If you’re not a fan of walnuts, you can substitute pecans or almonds for a different nutty flavor, or simply leave out the nuts altogether. - How can I keep the bananas from browning?
To prevent the sliced bananas on top from browning, you can brush them with a little lemon juice or simply add them right before serving.
This Walnut Banana Caramel Cake is a showstopper dessert, combining the flavors of ripe bananas, crunchy walnuts, and velvety caramel. Perfect for family gatherings or special occasions, this cake is sure to impress!
