Why You’ll Love This Caramelized Banana Cake with Cinnamon and Walnuts
Banana cake is a beloved classic, and this Caramelized Banana Cake with Cinnamon and Walnuts elevates it to a whole new level! Imagine a moist, soft cake filled with the natural sweetness of ripe bananas, complemented by a hint of cinnamon. Each bite is enriched with crunchy walnuts, adding a satisfying texture and nutty flavor. And to top it all off, a luscious caramel drizzle takes this cake from delicious to extraordinary, bringing an indulgent sweetness that perfectly balances the warm spices in the cake.
This recipe is perfect for all occasions, whether you’re looking to impress guests at a dinner party, celebrate a birthday, or enjoy a cozy afternoon treat. It combines the comforting flavors of bananas, cinnamon, and walnuts with the rich decadence of caramel, making every bite a memorable experience. If you’re a fan of banana bread or cake, this version will quickly become a favorite, and the caramel drizzle is the cherry on top that makes this cake feel extra special.
What You’ll Need
For the Cake:
- 3 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup chopped walnuts
- 1-2 ripe bananas, sliced (for the filling)
For the Caramel Drizzle:
- 1/2 cup sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- Pinch of salt
With these simple ingredients, you’ll be able to create a cake that’s both comforting and decadent.
Step-by-Step Instructions
1. Prepare the Ingredients and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper to ensure the cake comes out easily after baking.
2. Mash the Bananas
Mash 3 ripe bananas in a bowl until smooth. Make sure the bananas are very ripe, as this will enhance the sweetness and flavor of the cake. Set aside.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set the dry ingredients aside while you prepare the wet ingredients.
4. Cream the Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar. Beat the mixture on medium speed for 3-4 minutes, or until it becomes light and fluffy. This step is important because it helps incorporate air into the batter, which contributes to a light and tender cake.
5. Add the Eggs and Vanilla
Add the two eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract and mix until fully combined. The batter should look smooth and creamy at this stage.
6. Incorporate the Mashed Bananas and Milk
Once the eggs and vanilla are fully incorporated, add the mashed bananas to the mixture and stir until everything is well combined. Gradually add the dry ingredients to the wet mixture in two additions, alternating with the milk. Start with the flour mixture, then add the milk, and repeat, mixing after each addition. Be careful not to overmix, as this can cause the cake to become dense.
7. Add the Walnuts
Once the batter is smooth, fold in the chopped walnuts. These will add a delightful crunch to the cake, complementing the soft texture and flavor of the bananas.
8. Prepare the Filling (Optional)
If you want to add an extra banana layer to the cake for a more pronounced banana flavor, slice 1-2 ripe bananas into thin rounds. This will serve as the filling between the cake layers.
9. Pour the Batter Into Pans
Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the top and ensure the batter is evenly distributed.
10. Bake the Cake
Place the cake pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be golden brown on top and spring back when lightly touched. If needed, rotate the pans halfway through baking for even cooking.
11. Cool the Cakes
Once the cakes are baked, remove them from the oven and let them cool in the pans for 10 minutes. Afterward, transfer them to a wire rack to cool completely. Cooling the cakes before frosting is crucial to prevent the caramel drizzle from melting and soaking into the cake.
12. Make the Caramel Drizzle
While the cakes are cooling, prepare the caramel drizzle. In a medium saucepan, melt the sugar over medium heat, stirring constantly. The sugar will start to clump together before it fully melts and turns into a golden caramel. Once the sugar is completely melted, add the butter and stir until smooth. Carefully add the heavy cream and a pinch of salt, continuing to stir. The mixture will bubble up, so be cautious. Once the caramel is smooth and fully combined, remove the pan from the heat.
Let the caramel cool for a few minutes to thicken slightly before using it to drizzle over the cake.
13. Assemble the Cake
Once the cakes have cooled, place one cake layer on a serving plate. If you’re using sliced bananas for the filling, arrange the banana slices evenly over the top of the first cake layer. Then, place the second cake layer on top.
14. Drizzle the Caramel
Pour the warm caramel drizzle over the top of the cake, letting it drip down the sides for a beautiful and delicious effect. Be generous with the drizzle to ensure every slice gets a taste of the rich, buttery caramel.
15. Garnish with Walnuts
For an extra touch of crunch and flavor, sprinkle the top of the cake with chopped walnuts. The nuts add texture and complement the banana and caramel flavors perfectly.
16. Slice and Serve
Let the cake sit for a few minutes to allow the caramel to set slightly. Slice and serve, enjoying the moist, flavorful cake with the caramelized topping.
Tips for Success
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the cake will be. Look for bananas with brown spots for the best results.
- Don’t Overmix the Batter: Once you add the dry ingredients, mix gently to avoid overworking the batter. Overmixing can lead to a dense, heavy cake.
- Adjust the Caramel Consistency: If you prefer a thicker or thinner caramel drizzle, adjust the cooking time or the amount of cream added. For a thicker caramel, cook it a little longer before adding the cream.
- Make Sure the Cake Layers Are Cool: Let the cakes cool completely before frosting and adding the caramel drizzle. If the cake is too warm, the caramel will melt into the cake, making it soggy.
- Experiment with Flavor: While cinnamon is a key flavor in this cake, you can also experiment with adding a pinch of nutmeg or clove for an extra depth of flavor.
Variations to Try
- Banana Caramel Frosting: Instead of the caramel drizzle, you can make a banana caramel frosting. Mash a ripe banana and mix it with powdered sugar, butter, and a little bit of caramel sauce for a rich and creamy frosting.
- Add Chocolate: For a chocolate twist, add mini chocolate chips to the batter, or drizzle melted chocolate over the top along with the caramel for a decadent treat.
- Caramelized Banana Filling: For an even more intense banana flavor, caramelize some banana slices in a pan with a little butter and sugar, and use them as a filling between the layers.
- Dairy-Free Option: To make this cake dairy-free, substitute the butter with a non-dairy butter alternative and use almond or coconut milk instead of whole milk. The caramel drizzle can be made with coconut cream instead of heavy cream.
Storing and Reheating
Store any leftover Caramelized Banana Cake with Cinnamon and Walnuts in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, you may want to refrigerate the cake to prevent the caramel from becoming too runny.
If you prefer to freeze the cake, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To thaw, let it sit at room temperature for a few hours before serving. Reheat the caramel drizzle gently in a microwave or on the stove.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
It’s best to use fresh bananas for this recipe, as frozen bananas may have a different texture once thawed, which can affect the consistency of the cake.
Can I substitute walnuts with other nuts?
Yes, you can use pecans, almonds, or even hazelnuts as a substitute for walnuts. Just keep in mind that different nuts will give the cake a slightly different flavor.
Can I make the caramel drizzle ahead of time?
Yes, you can make the caramel drizzle ahead of time and store it in the fridge for up to a week. Just reheat it gently before drizzling over the cake.
Can I use a bundt pan instead of round cake pans?
Yes, you can use a bundt pan for this recipe, but you may need to adjust the baking time. Be sure to grease the pan well and check for doneness by inserting a toothpick into the center.
The Final Word
Caramelized Banana Cake with Cinnamon and Walnuts is the perfect dessert for banana lovers looking for a more indulgent twist on the classic banana cake. With its soft, moist texture, rich caramel drizzle, and crunchy walnuts, this cake is an irresistible treat that will impress anyone who tries it. Whether you’re baking for a special occasion or just want a delicious slice to enjoy with coffee, this cake is guaranteed to be a hit. Enjoy the flavors of warm cinnamon, caramel, and bananas in every bite!