Banana Walnut Cake with Caramel Frosting

Name: Banana Walnut Cake with Caramel Frosting
Prep time: 25 min
Cook time: 25 min
Yield: 9 servings
Ingredients: 2 Tbsp unsalted butter; 2/3 cup sugar; 1/2 cup sour cream; 1 large egg; 2 ripe bananas; 1 Tbsp vanilla extract; 1 cup flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup chopped walnuts; 5 Tbsp butter; 2/3 cup packed brown sugar; 1/4 cup heavy cream; 1 tablespoon pure vanilla extract; 8 oz about 1/2 a box confectioner’s sugar; pinch of salt

User Reviews

3.7

558 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Servings
9 servings
Course
Dessert
Cuisine
American

Banana Walnut Cake with Caramel Frosting

Julie Valencia

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Banana Walnut Cake with Caramel Frosting ~ part banana bread, part snack cake, part blondie, this little banana cake is a must make!

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Ingredients

Servings

2 Tbsp unsalted butter at room temperature
2/3 cup sugar
1/2 cup sour cream
1 large egg
2 ripe bananas mashed (I ended up with about a cup after a thorough mashing)
1 Tbsp vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped walnuts make this a heaping 1/2 cup, measured after chopping

caramel frosting

5 Tbsp butter
2/3 cup packed brown sugar
1/4 cup heavy cream
1 tablespoon pure vanilla extract
8 oz about 1/2 a box confectioner’s sugar
pinch of salt

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Instructions

Set oven to 350F
Cream the butter and sugar together until fluffy. Beat in the sour cream and the egg.
Mash the bananas with the back of a fork. Make sure to get the little lumps out. Add the bananas and the vanilla to the butter and sugar and blend well.
Sift the flour, salt and baking soda and add to the batter. Stir just until combined. Fold in the nuts.
Spread the batter into an 8x8 or 9x9 square baking pan that's been sprayed with oil or lined with parchment paper with overlapping ends. The paper will help you remove the cake from the pan for neater cutting.
Bake for about 25 to 30 minutes until a toothpick comes out without wet batter clinging to it. (It will still be moist)
Let cool before frosting.
To make the frosting, heat the butter and sugar in a small saucepan until it comes to a boil, stirring to dissolve the sugar. Cook for 2 minutes.
Take off the heat and add the heavy cream, vanilla and salt.
Beat in the powdered sugar, and continue beating on high until the frosting is thick and glossy. Add a little more cream if it seems too thick, and a little more sugar if it seems too thin.
Spread thickly on the cooled banana cake.