This cake is a work in progress, but delicious as is. It started with a recipe for Caramel Walnut Upside-Down Banana Cake on the smittenkitchen.com website. She got the recipe from Gourmet magazine; but, it sounded like a bit of a pain — didn’t fit in the pan size called for; caramel hardens once set so you have to eat it warm.
So, I turned it into a Banana Walnut Cake. Then, I forgot to mix the walnuts into the batter before I put it in the pan, so the walnuts are sprinkled on top in the picture. You decide. It’s a moist, flavorful cake and looks prettier than a loaf pan.
Next time I make it, I plan to use pecans and add coconut.
Go to her website if you want to try a caramel topping.
Banana Walnut Cake
• 1 3/4 cups cake flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup (packed) golden brown sugar
• 2 large eggs
• 1 cup mashed very ripe bananas (2 to 3 large)
• 3 tablespoons sour cream
• 1 tablespoon dark rum (I use Captain Morgan’s)
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts
• Whipped cream or vanilla ice cream
Spray a 10-inch round cake pan with 2-inch-high sides with nonstick spray. Preheat oven to 350°F.
Sift first six ingredients into a medium bowl.
Using electric mixer, beat butter and both sugars in a large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum and vanilla. Beat in dry ingredients in 2 additions just until combined. Stir in nuts. Spoon batter into prepared pan.
Bake cake until toothpick inserted into center comes out clean, about 40 minutes. Cool 15 minutes. Turn out onto a rack to cool completely. Serve at room temperature with whipped cream or vanilla ice cream.
Although, if you’re a frosting person, a cream cheese icing would be nice, too.
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