Caramel Walnut Cake

Published on October 10, 2011

My favorite way to start off the Autumn Season is with the Caramel Walnut Banana Cake. It looks complicated, but don’t let that fool you, it’ surprisingly simple — and definitely out of this world.

~ Tisha


Measures and Ingredients:

1 cup firmly packed brown sugar
1/2 cup margarine or butter
1/4 cup heavy cream
1 cup chopped walnuts

1 1/2 cups sugar
1/2 cup softened margarine or butter
1 cup ripe banana, mashed
3 eggs
2 1/2 cups unbleached white flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk

1/2 cup sugar
3 Tbs all-purpose flour
1/4 tsp salt
1 cup low-fat milk or whole milk
1 egg, beaten
2 tsp vanilla
1 Tbs margarine or butter
2 medium thinly sliced bananas



  • Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
  • Pour over bottoms of three 8″ or 9″ round baking pans, & sprinkle with walnuts.


  • Place sugar and margarine in mixer bowl and cream for about 2 minutes.
  • Add banana and vanilla, mix thoroughly.
  • Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
  • Combine flour, baking powder, baking soda, and salt in small bowl.
  • Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
  • Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
  • Spread batter evenly over nut mixture in pans.
  • BAKE: 350°F for 25 – 30 minutes until toothpick inserted in center comes out clean.
  • Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don’t let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).


  • Combine sugar, flour and salt in medium saucepan.
  • Gradually stir in milk.
  • Heat to boiling over medium heat, stirring constantly.
  • Beat the egg in a separate bowl.
  • Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
  • Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
  • Remove from heat and stir in vanilla and margarine. Cool slightly.
  • Refrigerate 1 hour or more until cake is cool and ready to assemble.


  • (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
  • Spread with half of filling. Arrange about half of banana slices over filling.
  • Top with second layer, nut side up. Spread with remaining filling and banana slices.
  • Top with remaining cake layer, nut side up.

Store in refrigerator.

Adapted From: KitchenAid