Banana Walnut Cake with Caramel Frosting
User Reviews
3.7
Banana Walnut Cake with Caramel Frosting
Description
The cake batter starts by creaming room temperature unsalted butter with sugar until fluffy, then beating in sour cream and a single egg. Thoroughly mashed ripe bananas and vanilla extract are blended into the mixture. Flour, salt, and baking soda, sifted together, are folded in gently along with chopped walnuts, adding crunch and nutty flavor. The batter is spread into a prepared 8x8 or 9x9-inch pan and baked at 350°F for about 25–30 minutes until mostly set but still moist inside.
The caramel frosting involves heating butter and brown sugar until boiling, then combining with heavy cream, vanilla, salt, and powdered sugar which is beaten in to reach a spreadable consistency. The cooled cake is frosted with this rich, sweet topping that complements the banana and walnut flavors.
This cake offers a balance of moist fruitiness and nutty texture with a smooth, buttery caramel finish. The parchment lined pan aids in neat removal and slicing. It suits dessert occasions where a moderately sweet, textured cake is desired.
Ingredients
- 2 Tbsp butter at room temperature, unsalted
- 2/3 cup sugar
- 1/2 cup sour cream
- 1 egg large
- 2 banana mashed (I ended up with about a cup after a thorough mashing, ripe
- 1 Tbsp vanilla extract
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup walnuts make this a heaping 1/2 cup, measured after chopping, chopped
caramel frosting
- 5 Tbsp butter
- 2/3 cup brown sugar packed
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract pure
- 8 oz confectioner’s sugar about half a box
- pinch salt
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.
User Reviews
Overall Rating
3.7
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