Banana and walnut cake with sticky caramel
This Banana and Walnut Cake features moist banana and crunchy walnuts, topped with a sticky caramel layer that enhances its rich flavor. It's an easy-to-follow recipe, perfect for any dessert occasion.
Cook time 35 min
Prep time 15 min
Ingredients:
1/4 cup butter1/2 cup sugar
2 eggs
1 banana
1 tsp vanilla extract
1/2 cup self-raising flour
1/4 cup milk (1% fat)
1/2 cup walnuts
1/2 cup brown sugar
3/4 cup light sour cream
Banana and walnut cake with sticky caramel is a delightful dessert that combines the rich flavors of ripe bananas and crunchy walnuts, topped off with a luscious caramel sauce. This moist and aromatic cake is perfect for any occasion, from a simple family gathering to a festive celebration. Follow these steps to create a treat that will leave everyone asking for seconds.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a baking pan or line it with parchment paper.
In a mixing bowl, cream together the 1/4 cup softened butter and 1/2 cup granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the mashed banana and 1 tsp vanilla extract, mixing well.
Slowly add in the 1/2 cup self-raising flour, mixing until just combined. Be careful not to overmix the batter at this stage.
Stir in the 1/4 cup milk and fold in the chopped walnuts. Ensure an even distribution of walnuts throughout the batter.
In a separate bowl, mix together the 1/2 cup brown sugar and 3/4 cup light sour cream until well combined.
Pour the cake batter into the prepared baking pan, spreading it out evenly. Then, spread the brown sugar and sour cream mixture evenly over the top of the batter.
Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The sticky caramel layer will thicken as it cools.
Slice and serve the cake once it has cooled. Enjoy your delicious Banana and Walnut Cake with Sticky Caramel!
Your Banana and Walnut Cake with Sticky Caramel is now ready to be enjoyed! The combination of the moist banana cake with crunchy walnuts and the sweet, sticky caramel makes this dessert truly irresistible. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Enjoy your homemade delight!
Banana and walnut cake with sticky caramel FAQ:
For this Banana and Walnut Cake, use an 8-inch square or round baking pan. Ensure it is greased and floured, or lined with parchment paper, for easy removal.
Bake the cake for 30-35 minutes, and check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
Yes, you can substitute the granulated sugar with coconut sugar, and the light sour cream with plain yogurt if desired. Ensure the substitutes provide similar moisture content.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
If your cake turns out dense, it may be due to overmixing the batter or not adding enough air during creaming. Ensure to mix only until ingredients are combined and avoid overmixing.
Tips:
- Ensure your banana is ripe for maximum sweetness and flavor.
- Toast the walnuts lightly before adding them to the batter for an enhanced nutty aroma.
- Use room temperature ingredients for a smoother and more even batter.
- Do not overmix the batter to maintain a light and fluffy cake texture.
- Check the cake’s doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
- Let the cake cool completely before adding the caramel to prevent it from melting too much.
Nutrition per serving
8 ServingsCalories 350kcal
Protein 6g
Carbohydrates 40g
Fiber 1.50g
Sugar 30g
Fat 18g
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