Caramelized Walnut Banana Cake Recipe

Introduction

This Easy Caramelized Walnut Banana Cake is the ultimate one-bowl dessert. It transforms overripe bananas into a moist, flavorful cake topped with a crunchy, buttery walnut caramel. For more decadent treats, try the Chocolate Caramel Dump Cake Recipe or the classic Sticky Toffee Pudding Recipe. It’s simple, impressive, and perfect for any occasion.

Ingredients

This Walnut Banana Caramel Cake is a symphony of textures and flavors, featuring a moist, tender banana cake base crowned with a rich, buttery caramel and crunchy toasted walnuts.

• ½ cup very soft butter
• ¾ cup granulated sugar
• 1 large egg
• 2-3 medium very ripe bananas (1 cup mashed)
• 2 tablespoons buttermilk (or plain yogurt, Greek yogurt, or sour cream)
• 2 teaspoons pure vanilla extract
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup all-purpose flour
• 4 tablespoons butter (for topping)
• ½ cup dark brown sugar
• 1 tablespoon half & half or cream
• 1 teaspoon vanilla extract (for topping)
• ¾ cup chopped walnuts
• Flaky sea salt (optional)

Timing

Prep Time	20 minutes
Cook Time	50 minutes
Total Time	1 hour 10 minutes

Context: This Walnut Banana Caramel Cake recipe is about 20% faster than similar recipes, thanks to its straightforward mixing method and single-layer bake.

Step-by-Step Instructions

Step 1 — Prep the Pan and Preheat

Preheat your oven to 350°F (175°C). Generously grease a 9-inch round cake pan and line the bottom with parchment paper. This prevents sticking and ensures your Walnut Banana Caramel Cake releases cleanly after baking.

Step 2 — Mash Bananas and Mix Wet Ingredients

In a medium bowl, mash 3 ripe bananas until mostly smooth, leaving a few small lumps for texture. Whisk in the melted butter, sugar, eggs, and vanilla extract until the mixture is well combined and slightly creamy.

Step 3 — Combine Dry Ingredients

In a separate large bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Sifting aerates the flour, which helps create a tender crumb in your finished cake.

Step 4 — Form the Cake Batter

Pour the wet banana mixture into the bowl of dry ingredients. Use a spatula to fold gently until just combined; overmixing will lead to a tough cake. Fold in the chopped walnuts, reserving a small handful for the top.

Step 5 — Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved walnuts evenly over the surface. Bake for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6 — Prepare the Caramel Glaze

While the cake cools slightly in the pan, make the caramel. In a saucepan over medium heat, melt butter with brown sugar, stirring constantly until dissolved. Carefully whisk in heavy cream and a pinch of salt, then simmer for 2-3 minutes until slightly thickened.

Step 7 — Glaze and Cool Completely

Use a skewer to poke holes all over the top of the warm cake still in the pan. Slowly pour about two-thirds of the warm caramel glaze over the cake, allowing it to soak in. Let the cake cool completely in the pan on a wire rack.

Step 8 — Unmold and Finish

Once completely cool, run a knife around the edge of the pan. Invert the cake onto a serving plate and peel off the parchment paper. Drizzle the remaining caramel glaze over the top, letting it drip down the sides for a beautiful finish.

Nutritional Information

Calories	Approx. 380 kcal
Protein	5g
Carbohydrates	55g
Fat	16g
Fiber	3g
Sodium	220mg

Note: These are approximate values per serving of Walnut Banana Caramel Cake, calculated using standard ingredients. Actual nutrition can vary based on specific brands and exact measurements used.

Healthier Alternatives

This classic Walnut Banana Caramel Cake is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to your dietary needs without sacrificing flavor.

• Protein-Packed Flour — Swap half the all-purpose flour for almond flour or a scoop of vanilla protein powder. This adds a nutty richness and boosts the protein content, complementing the walnuts beautifully.
• Lower-Carb Sweetener — Replace the granulated sugar in the cake and caramel with a monk fruit or erythritol blend. It provides the same sweetness and caramelization for a diabetic-friendly Walnut Banana Caramel Cake.
• Dairy-Free Moisture — Use coconut oil or a neutral vegetable oil instead of butter, and full-fat coconut milk in place of any cream in the caramel. This creates an incredibly moist, dairy-free version with a subtle tropical note.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend. The bananas and walnuts provide ample structure and moisture, ensuring your gluten-free cake is still tender and delicious.
• Natural Sweetness Boost — Mash an extra ripe banana into the batter to naturally reduce the added sugar by a quarter. It intensifies the banana flavor and keeps the cake supremely moist.
• Low-Sodium Option — Simply omit any added salt from the batter. The natural sweetness from the bananas and the depth from the caramel and walnuts provide more than enough flavor complexity.
• Nut-Free Variation — For allergies, replace the walnuts with toasted sunflower seeds or pumpkin seeds (pepitas). They offer a similar satisfying crunch and texture.
• Refined Sugar-Free Caramel — Make the caramel sauce using dates blended with a bit of almond milk and vanilla. This whole-food alternative is lush and pairs perfectly with the banana and walnut flavors.

Serving Suggestions

• Pair a slice of this rich Walnut Banana Caramel Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the sweetness.
• For a brunch or afternoon tea, serve smaller, elegant portions alongside a pot of strong coffee or a chai latte.
• Transform it into a stunning dessert by plating a warm slice with a drizzle of extra caramel sauce and a sprinkle of toasted walnuts.
• Celebrate a special occasion by presenting the whole cake dusted with powdered sugar and decorated with fresh banana slices and whole caramel-coated walnuts.
• For a cozy, rustic presentation, serve the cake directly from the baking pan with a spoon for scooping out generous, gooey portions.

This Walnut Banana Caramel Cake is versatile enough for both casual family dinners and festive gatherings. Its moist texture and deep caramel flavor make it a standout dessert that pairs beautifully with contrasting temperatures and textures.

Common Mistakes to Avoid

• Mistake: Using underripe bananas. Fix: Use very ripe, spotted bananas for maximum sweetness and moisture, which is essential for a rich Walnut Banana Caramel Cake.
• Mistake: Overmixing the batter. Fix: Gently fold dry ingredients into wet until just combined to avoid a tough, dense crumb.
• Mistake: Adding walnuts too early. Fix: Toss walnuts in a bit of flour and fold them in last to prevent sinking to the bottom during baking.
• Mistake: Pouring caramel on a hot cake. Fix: Let the cake cool completely before drizzling caramel; otherwise, it will soak in unevenly or slide off.
• Mistake: Making caramel at too high a heat. Fix: Cook sugar over medium-low, swirling the pan gently until amber, to prevent burning and bitter flavors.
• Mistake: Skipping the pan prep. Fix: Always line your pan with parchment paper and grease it well for a clean release of this sticky cake.
• Mistake: Incorrect oven temperature. Fix: Use an oven thermometer to ensure accuracy; too hot dries it out, too low prevents proper rise.
• Mistake: Not toasting the walnuts. Fix: Toast walnuts in a dry pan for 5-7 minutes to deepen their flavor and add a better crunch to your banana caramel cake.
• Mistake: Cutting the cake before it’s set. Fix: Allow the finished cake to rest for at least an hour so the caramel can set and slices hold their shape.

Storing Tips

• Fridge: Store leftover Walnut Banana Caramel Cake, tightly covered or in an airtight container, for up to 5 days. Ensure it has cooled completely before refrigerating to prevent condensation.
• Freezer: For longer storage, wrap individual slices or the whole cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm, gooey slice, reheat in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for 5-10 minutes until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if the cake contains custard or dairy-based fillings.

Proper storage keeps your Walnut Banana Caramel Cake moist and delicious, preserving the rich caramel and banana flavors for days.

Conclusion

This Walnut Banana Caramel Cake is the perfect treat for any occasion, combining rich caramel, sweet bananas, and crunchy walnuts. If you love nutty desserts, you might also enjoy our Homemade Vanilla Pecan Pralines Recipe. We hope you love this recipe—please leave a comment with your review and subscribe for more delicious ideas!

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FAQs

Can I make this Walnut Banana Caramel Cake ahead of time?

Yes, this cake is excellent for making ahead. You can bake it a day in advance and store it, covered, at room temperature. The flavors of the Walnut Banana Caramel Cake often deepen and improve overnight.

What’s the best way to store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days; let slices come to room temperature before serving for the best texture.

Can I use a different type of nut instead of walnuts?

You can substitute pecans for a similar texture and flavor. For a nut-free version, use toasted sunflower seeds or simply omit the nuts, though this will change the classic character of the Walnut Banana Caramel Cake.