Description
Luscious Walnut Banana Caramel Cake
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 ripe bananas, mashed
1 cup chopped walnuts
1/2 cup caramel sauce (plus more for drizzling)
Additional walnut halves for garnish
Directions:
Preheat the oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Stir in the mashed bananas and chopped walnuts.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Once the cakes are cool, spread a layer of caramel sauce on top of each layer, stacking them as you go.
Frost the outside of the cake with additional caramel sauce and garnish with walnut halves.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal per serving | Servings: 12 servings
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature. Preheat your oven and prepare the pans by greasing, flouring, and lining the bottoms with parchment paper for easy release. When creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy. Incorporate the eggs one at a time, allowing each to fully emulsify before adding the next to prevent a curdled batter. When adding the dry and wet ingredients, do so in three parts, starting and ending with the flour mixture. Mix only until just combined after each addition. Fold in the mashed bananas and walnuts gently. Use a kitchen scale to divide the batter evenly among the four pans for uniform layers. Bake on the center rack, rotating pans halfway through, until the cakes spring back when lightly touched.
Serving Suggestions
This rich cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a coffee pairing, serve with a strong espresso. To elevate presentation, drizzle individual plates with extra caramel sauce and a sprinkle of sea salt before placing the cake slice. It makes an excellent dessert for dinner parties or a decadent afternoon treat.
How-to Summary
In summary, this cake involves preparing four layers by creaming butter and sugar, adding eggs and vanilla, alternately mixing in dry ingredients and sour cream, then folding in bananas and walnuts. Bake, cool, stack with caramel between layers, and frost the exterior with more caramel and walnut garnishes.
Frequently Asked Questions
Can I use a different nut? Yes, pecans are an excellent substitute for walnuts and will provide a similar texture and flavor profile.
What if I don’t have four cake pans? You can bake the layers in batches. Keep the remaining batter at room temperature while the first layers bake and cool in the pans for 10 minutes before reusing the pans.
How do I store this cake? Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; let it come to room temperature before serving for best texture.
Can I make this into a loaf or cupcakes? Absolutely. For a loaf, bake in a 9×5 inch pan for 55-65 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes.
My caramel sauce is too thick to spread. What can I do? Gently warm the caramel sauce for a few seconds in the microwave or in a heatproof bowl over simmering water to make it more spreadable. Let it cool slightly before using.
Common Mistakes to Avoid
Avoid overmixing the batter once the flour is added, as this develops gluten and leads to a tough, dense cake. Do not use underripe bananas; the deep sweetness and moisture come from very ripe, spotted bananas. Ensure your cakes are completely cool before assembling, or the caramel will melt and make the layers slide. Finally, do not skip the step of alternating the dry ingredients with the sour cream, as this ensures a tender crumb.
Conclusion
This Walnut Banana Caramel Cake is a show-stopping dessert that masterfully combines classic flavors. The process of creating four distinct layers may seem involved, but the stunning result is well worth the effort. The moist banana cake, crunchy walnuts, and rich caramel create a symphony of textures and tastes that is sure to impress. By following the detailed guide and tips provided, you can confidently bake this masterpiece for any special occasion.