Walnut Banana Caramel Cake

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Description:

This Walnut Banana Caramel Cake is a luscious, layered dessert featuring moist banana sponge infused with crunchy walnuts, filled and topped with buttery caramel sauce and creamy caramel frosting. It’s a showstopper cake with deep flavor, perfect for special occasions or cozy family gatherings.

Origin:

A fusion of classic Southern banana cake and traditional English-style caramel walnut desserts, this cake combines comfort and elegance, often served during holiday seasons or festive brunches.

Ingredients Quantity:

Banana Walnut Cake:

  • All-purpose flour – 2½ cups (310g)
  • Baking soda – 1½ tsp
  • Salt – 1/2 tsp
  • Ground cinnamon – 1 tsp
  • Unsalted butter (softened) – 1/2 cup (115g)
  • Granulated sugar – 1 cup (200g)
  • Light brown sugar – 1/2 cup (100g)
  • Eggs – 2 large
  • Mashed ripe bananas – 1½ cups (about 3 large bananas)
  • Buttermilk – 1/2 cup (120ml)
  • Vanilla extract – 2 tsp
  • Chopped walnuts – 3/4 cup (90g)

Caramel Sauce:

  • Granulated sugar – 1 cup (200g)
  • Unsalted butter – 6 tbsp (85g)
  • Heavy cream – 1/2 cup (120ml)
  • Salt – 1/2 tsp (optional, for salted caramel)

Caramel Frosting:

  • Unsalted butter (softened) – 1/2 cup (115g)
  • Powdered sugar – 2½ cups (300g), sifted
  • Caramel sauce (from above) – 1/3 cup (80ml)
  • Heavy cream or milk – 2–3 tbsp (optional, to loosen)

Optional Ingredients:

  • Walnut halves – for decoration
  • Banana chips – for garnish
  • Rum or bourbon – 1 tbsp (mixed into batter for flavor depth)
  • Cream cheese – 1/2 cup (if substituting for some butter in frosting)

Instructions:

  1. Make Caramel Sauce:
    • In a saucepan over medium heat, melt sugar until it turns golden.
    • Stir in butter until melted and combined.
    • Slowly add cream (careful, it may bubble).
    • Stir until smooth. Add salt if using.
    • Cool and set aside.
  2. Bake Banana Walnut Cake:
    • Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.
    • In a bowl, mix flour, baking soda, cinnamon, and salt.
    • In another bowl, cream butter and sugars until fluffy.
    • Add eggs one at a time, then mix in mashed bananas and vanilla.
    • Alternate adding dry ingredients and buttermilk, starting and ending with dry.
    • Fold in chopped walnuts.
    • Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean.
    • Cool completely before assembling.
  3. Make Caramel Frosting:
    • Beat butter until creamy.
    • Add sifted powdered sugar gradually.
    • Add 1/3 cup caramel sauce and beat until smooth.
    • Add a tablespoon of cream or milk if frosting is too thick.
  4. Assemble the Cake:
    • Place one cake layer on a serving plate.
    • Spread with caramel frosting and drizzle a little extra caramel sauce.
    • Add second layer, frost the top and sides.
    • Drizzle remaining caramel sauce on top and let it gently drip down the sides.
    • Decorate with walnut halves and banana chips, if desired.

Tips for Success:

  • Use ripe bananas with brown spots for best flavor and moisture.
  • Let caramel cool completely before adding it to frosting to avoid separation.
  • Toast walnuts lightly to bring out their nutty flavor.
  • Chill the cake before slicing for cleaner layers.

Recommendation:

Serve this cake with coffee or a scoop of vanilla bean ice cream. It also pairs beautifully with a dark roast or an espresso for contrast.

Nutrition (Per Slice, based on 12 servings):

  • Calories: ~520
  • Total Fat: 28g
  • Saturated Fat: 13g
  • Cholesterol: 85mg
  • Sodium: 260mg
  • Carbohydrates: 65g
  • Sugar: 45g
  • Protein: 5g
  • Fiber: 2g

Would you like this as a printable card or a version scaled for cupcakes or a loaf?

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