Name: Luscious Walnut Banana Caramel Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 eggs; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1/2 cup chopped walnuts; 1/2 cup brown sugar (for caramel); 1/4 cup butter (for caramel); 1/4 cup heavy cream (for caramel)

Why You’ll Love This Recipe

This cake is a dream for banana lovers and caramel enthusiasts alike. The combination of mashed bananas and crunchy walnuts creates a moist and satisfying texture, while the caramel topping adds a luxurious finish. It’s simple to make, yet elegant enough to serve for holidays, birthdays, or dinner parties. The aroma alone while it bakes is reason enough to fall in love with this dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Chopped walnuts
Heavy cream (for caramel)
Butter (for caramel)
Additional brown sugar (for caramel topping)

Directions

Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a large bowl, mash the bananas until smooth.
Add sugar, eggs, oil (or melted butter), and vanilla to the mashed bananas and mix well.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the banana mixture and stir until just combined.
Fold in chopped walnuts.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the caramel by combining brown sugar, butter, and heavy cream in a saucepan over medium heat. Bring to a boil and simmer for 2–3 minutes until thickened slightly.
Once the cake is done, poke holes across the top with a skewer or fork, then pour the warm caramel sauce over the hot cake.
Let the cake cool slightly before serving to allow the caramel to soak in.

Servings and timing

This recipe yields 8 to 10 servings.
Prep time: 20 minutes
Bake time: 40 minutes
Total time: 1 hour

Variations

Chocolate chip twist: Add mini chocolate chips to the batter for a banana-chocolate combo.
Spiced version: Add nutmeg or cloves for a more complex, warm flavor.
Toasted walnuts: Toast the walnuts beforehand for a deeper, nuttier taste.
Layered version: Double the recipe and stack with whipped cream or banana buttercream between layers.
Dairy-free caramel: Use coconut cream and vegan butter for a dairy-free caramel topping.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 15–20 seconds.
You can freeze the cake (without caramel) for up to 2 months. Wrap tightly and thaw in the fridge before reheating and topping with fresh caramel sauce.

FAQs

Can I use frozen bananas?

Yes, just thaw and drain excess liquid before mashing. They work well and add even more sweetness and moisture.

Can I make the caramel topping in advance?

Yes, you can prepare it ahead and store it in the fridge. Reheat gently until pourable before using.

Can I skip the walnuts?

Absolutely. The cake will still be delicious without them or you can substitute with pecans or almonds.

What type of pan works best?

A 9-inch round or square pan works well. You can also use a bundt pan, but adjust the baking time accordingly.

Can I use whole wheat flour?

Yes, but use a 50/50 mix with all-purpose flour for the best texture. Whole wheat alone may make the cake denser.

How do I know when the caramel is ready?

It should be thick enough to coat the back of a spoon but still pourable. Avoid overcooking to prevent hardening.

Can I use store-bought caramel?

Yes, in a pinch, but homemade caramel gives a richer, fresher flavor.

What if my cake sinks in the middle?

This could be due to underbaking or too much moisture. Make sure to test with a toothpick and avoid overmixing the batter.

Is this cake good served cold?

Yes, though it’s best warm. Cold slices still retain a dense, moist texture and delicious flavor.

Can I turn this into cupcakes?

Yes, divide the batter into a muffin tin and bake for 18–22 minutes. Drizzle caramel over each cupcake.

Conclusion

Luscious walnut banana caramel cake is a sweet, satisfying dessert that checks every box—moist, flavorful, and rich. It’s an ideal way to use overripe bananas while creating something truly special. Whether served warm with a scoop of ice cream or enjoyed as an afternoon treat, this cake is sure to impress with its comforting flavors and stunning caramel finish.