Banana Nut Cake With Caramel Icing

Moist and flavorful, this scrumptious banana nut cake is loaded with chopped walnuts and topped with a decadent caramel icing that’s simply irresistible. Perfect for special occasions or everyday indulgences, this cake is a delightful treat that’s sure to satisfy any sweet tooth.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 cup whole milk, at room temperature
• For the caramel icing:
• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon sea salt
• 2 teaspoons heavy cream
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Set aside. In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.

Add sugar and beat until light and fluffy, about 3 minutes.

Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in mashed bananas and vanilla extract.

Gradually mix in the flour mixture, alternating with milk, beginning and ending with flour mixture.

Beat just until combined. Do not overmix.

Stir in chopped walnuts.

Divide the batter evenly between prepared pans and smooth tops. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

To make the caramel icing, beat the softened butter in a large mixing bowl until light and fluffy, about 2 minutes. Gradually add powdered sugar, beating until smooth and creamy.

Beat in sea salt, heavy cream, and vanilla extract until well combined.

Once the cakes are completely cool, place one cake layer on a serving plate and spread a thick layer of caramel icing on top. Place the second cake layer on top and frost the entire cake with remaining icing.

Notes

Here are the notes for the Banana Nut Cake With Caramel Icing recipe: Make sure to use room temperature ingredients, including the milk and eggs, for a better cake texture.

Use very ripe bananas for the best flavor, and mash them until smooth to avoid any lumps in the batter.

Chop the walnuts finely to distribute them evenly throughout the cake.

Don’t overmix the batter, as this can lead to a dense cake.

If you want a stronger caramel flavor, you can cook the caramel icing to 240°F (115°C) on a candy thermometer for a deeper flavor.

Let the cakes cool completely before assembling the cake, as this will make the frosting process much easier.

You can store the cake at room temperature for up to 3 days, or wrap it tightly and freeze it for up to 2 months.

Nutrional Value

• Calories: 540
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 66g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 6g