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Banana Cake with Caramel Walnuts

A moist banana cake topped with decadent caramel walnuts, combining the sweetness of banana and caramel with the crunch of walnuts for a truly luscious dessert.

  • Total Time: 60 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • 2 eggs, separated
  • 2 ripe bananas, mashed
  • 1/2 cup milk
  • 1 Tbsp white vinegar
  • 1 2/3 cups cake flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup walnuts, chopped
  • 1/2 cup brown sugar
  • 2 Tbsp butter
  • 2 Tbsp cream

Instructions

  1. Preheat oven to 350°F (180°C). Grease and line a cake pan.
  2. Cream together sugar and butter until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in mashed bananas.
  3. Combine milk and vinegar; let stand for a few minutes. Sift together flour, baking soda, and salt. Alternately add dry ingredients and milk mixture to the banana mixture, mixing until just combined.
  4. In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
  5. Pour batter into prepared pan. Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
  6. For the caramel walnuts: In a small saucepan, melt butter, brown sugar, and cream. Stir in walnuts and cook until caramelized. Spread over the cooled cake.

Notes

For best results, use very ripe bananas. The caramel walnut topping adds a rich, crunchy contrast to the moist cake. This cake keeps well for a few days if stored in an airtight container.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Method: Dessert
  • Cuisine: International

Nutrition

  • Calories: 350
  • Sugar: 35
  • Sodium: 250
  • Fat: 16
  • Saturated Fat: 7
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 50
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 60