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Luscious Walnut Banana Caramel Cake

A moist and flavorful banana cake featuring ripe bananas and crunchy walnuts, layered with rich caramel sauce and topped with a smooth cream cheese frosting. This cake combines natural sweetness with a delightful texture contrast, perfect for celebrations or special occasions.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 1/2 large ripe bananas, mashed
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup vegetable oil (canola preferred)
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup Greek yogurt, room temperature
  • 1 cup chopped walnuts
  • 1/2 cup granulated sugar (for caramel)
  • 2 tbsp water (for caramel)
  • 1/4 cup heavy cream, room temperature (min 34% fat)
  • 2 tbsp unsalted butter, cold (for caramel)
  • Pinch of salt (for caramel)
  • 8 oz cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Mix in vanilla extract and Greek yogurt until combined.
  5. Fold in mashed bananas and chopped walnuts.
  6. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  7. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. To make caramel sauce, combine sugar and water in a saucepan over medium heat. Cook without stirring until sugar turns amber in color.
  10. Remove from heat and carefully whisk in heavy cream, butter, and salt until smooth. Let cool to room temperature.
  11. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
  12. Place one cake layer on a serving plate. Spread a layer of caramel sauce over it, then frost with cream cheese frosting.
  13. Top with the second cake layer, spread remaining caramel sauce, and frost the top and sides of the cake.
  14. Chill the cake for at least 1 hour before serving to set the frosting and caramel.

Notes

Use ripe bananas for maximum sweetness and moisture. The caramel sauce can be made ahead and stored in the refrigerator; warm slightly before using. Chilling the cake helps the frosting and caramel set nicely for cleaner slices.

  • Author: Sophie Lane
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 40g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 70mg