Banana and Caramel Nut Cake. Perfect for brunch, potlucks, or birthday parties, this banana-nut Bundt® cake is topped with a sweet caramel icing for even more delicious flavor. A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. Homemade caramel sauce is swirled throughout this cake, so it walks the edge between a cake and an old-fashioned English pudding, absolutely silky with banana and gooey streaks of caramel that create strata of even moister cake layered with that burnt, brown sugary richness.
Two layers of moist banana cake are topped with a luscious caramel frosting, a sweet and salty caramel sauce, crunchy walnuts and sweet banana slices. Top with the second layer of cake then add remaining frosting. Just before serving top with the bananas* and nuts, then drizzle over. You can have Banana and Caramel Nut Cake using 13 ingredients and 12 steps. Here is how you cook it.
Ingredients of Banana and Caramel Nut Cake
- Prepare 50 g of granulated sugar (about 1/4 cup) (A).
- You need 100 ml of water (about 1/2 cup) (A).
- Prepare 2 tsp of Grand Marnier.
- It’s 3 of eggs at room temperature.
- You need 70 g of cake flour.
- Prepare 70 g of granulated sugar (1/3 cup) (B).
- It’s 2 Tbsp of milk.
- Prepare 200 ml of heavy cream.
- It’s 3 Tbsp of granulated sugar (C).
- It’s 1 Tbsp of unsalted butter (D).
- It’s 2 Tbsp of granulated sugar (D).
- You need 1 Tbsp of water (D).
- Prepare 30 g of mixed nuts.
One of the most requested desserts I make. #Baking #BananaNut #Cake. A poke cake is a cake that has many holes poked into it. This is usually done with a fork, or the end of a wooden spoon. A sweet sauce or liquid, such as Spread Cool Whip/pudding mixture over the top of the cake.
Banana and Caramel Nut Cake step by step
- Preparation: Preheat oven to 360F. Place parchment paper on a 9.5 inch × 11 inch square pan. Make a syrup for a cake: In a milk pan, melt the sugar (A) in the water (A) over low heat. When it cools, add the Grand Marnier..
- In a milk pan, put sugar (D) and butter (D) and water (D) over low heat. When it turns a caramel color, turn off the heat and add the nuts. Spread the caramel nuts on parchment paper. Let it cool and when it's rock solid, chop it!.
- In a big bowl. Combine the eggs and sugar (B), and beat it with a electric mixer until it becomes a dense foam..
- Fold in sifted flour with a spatula 1/3 at a time until it's smooth. Add milk and gently mix..
- Pour the batter into the pan. Lift and drop the pan on the counter to pop the air bubbles..
- Bake for 10 minutes. Remove from the oven, upside down onto parchment paper. Let it cool..
- Add the sugar (C) to the heavy cream then whip it. Slice the banana..
- Cut the cake and place in a dish. Brush syrup on the cake and cover with whipped cream..
- Place bananas on top. Repeat in layers, scattering caramel nuts on the top..
- Ta-da! Scoop it out as you like!.
- You can also use a cookie cutter and layer the cake like this..
- Or, you can also put it into a small jar. Good for a gift..
Sprinkle on nut topping and drizzle with any leftover caramel. If the caramel topping is still calling to you, despite my warnings that it is terrifically sweet and hardens once set, just be sure to serve it warm, before it does. It's gluten free, dairy free, nut free, kid friendly and surprisingly easy to make! No matter how many times I make coffee cake, or coffee cake muffins Are you guys ready to get on with baking this crazy delicious caramel coffee cake banana bread? I guarantee this stuff will be gone before you know it.
