Because it’s a beautiful Sunday and because I’ve had one cup too many of coffee. I decided to bake. It all started with wanting to make my Mini Banana Cupcakes but evolved from there. I saw my new Ceramic Scone Pan and it was just begging to be used to make gooey delicious Caramel Walnut Banana Cake.
I highly suggest going out and buying this Ceramic Scone Pan from World Market. It’s so cute and can be used for any bread, scone or cakes. Bonus it’s so easy to serve!
Isn’t it adorable?! I love the scalloped edges. *Swoon*
Caramel Walnut Banana Cake
Ingredients
- 2 whole Eggs
- 1 stick Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 – 3 whole Bananas, very ripe, peeled and mashed
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 cups Flour
- 1 stick Butter
- 1 cup Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/4 cup Chopped Walnuts
Directions
- Step 1 Preheat your oven to 350 degrees F. Spray a 9 inch cake pan or 11 inch scone pan with nonstick cooking spray. In a large mixing bowl or a stand mixer combine eggs, room temperature butter, granulated sugar, brown sugar, bananas and vanilla extract. Mix until well combined.
- Step 2 Add the ground cinnamon, ground nutmeg, salt, baking soda, baking powder and slowly incorporate flour until just combined.
- Step 3 Make the caramel, melt the butter over medium heat in a saucepan and whisk in the brown sugar and ground cinnamon. Whisk together until sugar is melted and mixture looks smooth. Remove from heat and spoon the caramel into prepared cake pan or scone pan. Sprinkle chopped walnuts evenly over caramel. Gently spoon all of the batter on top of the caramel and spread evenly.
- Step 4 Bake for 30 – 40 minutes until a toothpick inserted in the center comes out clean. Remove cake and place on a cooling rack. Cool for 10 minutes and loosen the sides with a knife. Using pot holders and firmly holding an upside down plate on the pan carefully invert the dish onto a large serving plate. The cake should come out clean. If you have not done this before, try practicing with another plate and pan. Serve immediately.
Spoon the caramel in the dish and don’t worry about it being perfect. Sprinkle with chopped walnuts and pour in the batter.
Bake for 30 – 40 minutes until a toothpick inserted in the center comes out clean. Remove cake and place on a cooling rack.
Cool for 10 minutes and loosen the sides with a knife. Using pot holders and firmly holding an upside down plate on the pan carefully invert the dish onto a large serving plate. The cake should come out clean. If you have not done this before, try practicing with another plate and pan.
Serve, savor and enjoy!
