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Caramel Cake with Banana and Walnuts

A delightful dessert combining ripe bananas, crunchy walnuts, and a luxurious caramel sauce, making it a perfect choice for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour Gives the cake a sturdy yet tender structure.
  • 1 teaspoon baking powder Provides lift and helps the cake rise perfectly.
  • 0.5 teaspoon baking soda Works in tandem with the baking powder for a light texture.
  • 0.25 teaspoon salt Enhances the flavors and balances the sweetness.
  • 0.5 cups unsalted butter (softened) Adds richness and moisture.
  • 1 cups granulated sugar Sweetens the cake beautifully.
  • 2 large eggs Binds the ingredients together and adds moisture.
  • 2 pieces ripe bananas (mashed) Infuses the cake with natural sweetness and flavor.
  • 0.5 cups buttermilk Keeps the cake moist and adds a slight tang.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
Caramel Sauce Ingredients
  • 0.5 cups unsalted butter The base for your homemade caramel.
  • 0.5 cups brown sugar (packed) Gives the caramel its rich, deep flavor.
  • 0.25 cups heavy cream Adds creaminess to the sauce.
  • 1 teaspoon vanilla extract Elevates the caramel's flavor.
  • 1 pinch salt Balances the sweetness of the caramel.
Topping Ingredients
  • 0.5 cups chopped walnuts (toasted) Brings a delicious crunch and nutty flavor.
  • sliced banana (for garnish) Adds a finishing touch of freshness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
  4. Add the eggs to the sugar and butter mixture one at a time, beating well after each addition.
  5. Mix in the mashed bananas, buttermilk, and vanilla extract until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Baking
  1. Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Making the Caramel Sauce
  1. In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle simmer.
  2. Stir constantly until it thickens, about 5 minutes.
  3. Remove from heat, then stir in the vanilla extract and a pinch of salt.
Serving
  1. Once the cake has cooled, drizzle the caramel sauce generously over the top.
  2. Garnish with toasted walnuts and fresh banana slices.
  3. Serve immediately or refrigerate for later enjoyment.

Notes

For enhanced flavor, toast the walnuts before use. If caramel sauce is too thick, add more cream to thin it out. The riper the bananas, the sweeter the cake will be.