I don’t know why this cake reminds me of Thanksgiving, but it does. It’s not pumpkin or spice or apple. But it’s comforting and ooey gooey caramel is season-less. So is banana bread/cake/everything, but I think that’s a lesson we all know a bit too well at this time.
It’s taking that classic banana bread to another level, something I’ve done a couple other times recently. Don’t get me wrong, banana bread, and other classic treats are amazing, but it can be fun to amp them up as well.
So we start here with a rich, dense, decadent banana cake swirled with caramel. Because caramel. Always caramel and more caramel please and thank you.
And that banana caramel cake can be turned into a snack or breakfast with a cup of coffee or tea in an instant. You can totally stop there.
Or you can layer that decadent cake with maple syrup cream cheese frosting, toasted walnuts, and of course, more caramel.
The cream cheese is actually the secret to making this cake come together. Sure, the walnuts bring some crunch to the party, but the cream cheese brings the tang that cuts through the sweetness and richness to prevent the cake from becoming too decadent to enjoy.
I know, it’s hard to imagine there is such a thing, but there is.
Cream cheese frosting wasn’t always my favorite, though lately I find myself craving it more and more as my tastebuds seek more complex, refined flavors instead of just sugary sweet. Using maple syrup instead of loads of confectioners’ sugar also brings more complexity and allows the frosting to stay a bit softer even after hanging out in the refrigerator.
So cake. With banana and caramel and maybe some metaphorical sunshine and butterflies for good measure. Because we could all use not just more caramel but more good vibes. So many more good vibes.
Banana Walnut Caramel Layer Cake
- Total Time: 1 hour 15 minutes
- Yield: 10-12 slices 1x
Ingredients
Caramel
1/2 stick unsalted butter
½ cup water
2/3 cup maple sugar
¼ cup pure maple syrup
2 cups heavy cream
¾ teaspoon sea salt
1 vanilla bean
Cake
½ cup olive oil
¼ cup coconut oil, room temperature
3 cups all-purpose flour or paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 ½ teaspoons baking soda
1 ½ cups mashed ripe banana, about 5 bananas
1 cup milk (I used almond, use what you love)
1 tablespoon vanilla bean paste
¼ cup maple sugar
½ cup coconut sugar
3 large eggs
½ cup caramel
Frosting
8 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
¼ cup pure maple syrup
1 tablespoon vanilla bean paste
Up to ¼ cup milk (I used almond, use what you love)
1 cup toasted walnuts, divided, for assembly
Instructions
Make the caramel. In a medium large saucepan stir together the sugar, syrup, and water over medium heat until sugar dissolves. Raise heat to medium high and cook until mixture is bubbling vigorously with small bubbles, has thickened slightly, and is deep amber in color, but not burnt. Remove from the heat and carefully stir in the butter and cream, replacing over the heat if necessary to emulsify the mixture. Stir in the salt and vanilla bean scrapings and pod. Pour into a heatproof bowl, cool to room temperature, cover and refrigerate. Caramel may be stored in an airtight container in the refrigerator for up to 2 weeks.
Make the cake. Preheat oven to 350 degrees F. Oil two 8 inch round cake pans and line the bottom with parchment.
In a large bowl, whisk together the oils and sugars until well combined and slightly fluffy. Beat in the eggs one at a time, followed by the vanilla and the banana. Whisk in the flour and baking soda, followed by the milk until a batter forms. Divide the batter equally between the pans. Divide the caramel between the pans and swirl in using a butter knife or thin spatula.
Bake the cakes about 35 minutes until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely in pan before assembling.
When ready to assemble the cake, make the frosting. Using a hand or stand mixer, beat the cream cheese and butter until light and fluffy and combined. Beat in the maple syrup and vanilla. Slowly beat in milk until a thick yet spreadable frosting forms.
Coarsely chop all but 10-12 of the nicest walnut halves.
Place one cake layer on the serving platter of your choice. Top with frosting, a hearty sprinkle of walnuts, and a big drizzle of caramel. Place the other cake on top. Dollop remaining frosting on top of the cake, spreading over the top and down on the sides. Dip reserved walnut halves in caramel and place on top of the cake. Press remaining chopped walnuts onto the sides of the cake if desired. Drizzle with caramel and chill at least two hours to set.
Cake may be stored in the refrigerator for up to 5 days. Serve with additional caramel and a sprinkle of walnuts.
Notes
Recipe adapted from The Kitchn
- Prep Time: 30 minutes
- Cook Time: 45 minutes
This looks terrific! Tons of flavor, very decadent. Just the way I like my desserts. 🙂 Thanks!
Oh, if you have any of this left, please save a piece for Scott!! Caramel is his favorite if you don’t count baklava! LOL! I would also love this cake with my tea. I’m printing this recipe for sure!
★★★★★
Caramel is always a hit, isn’t it?