Caramel Walnut Banana Torte
Indulge in the irresistible decadence of a Caramel Walnut Banana Torte, a dessert masterpiece that layers rich banana cake with velvety caramel, crunchy walnuts, and fluffy whipped cream. This show-stopping torte combines the natural sweetness of ripe bananas with the buttery depth of caramel sauce for a flavor profile that's perfectly balanced and utterly luxurious. Topped with optional banana slices, walnut halves, and a drizzle of caramel, this dessert is as visually stunning as it is delicious. Perfect for special occasions or as a sweet centerpiece for your next gathering, this easy-to-make torte will impress your guests with its elegant presentation and bold, comforting flavors. Don’t forget to chill before slicing to achieve those picture-perfect layers!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 large Eggs
- 2 medium Ripe bananas (mashed)
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 1 cup Caramel sauce
- 1 cup Walnuts (chopped)
- 1.5 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cup Banana slices (optional for garnish)
- 0.25 cup Walnut halves (optional for garnish)
- 0.25 cup Caramel drizzle (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes cool, whip the heavy cream and powdered sugar in a chilled bowl with an electric mixer until stiff peaks form. Set aside.
To assemble the torte, place one cake layer on a serving platter. Spread half of the caramel sauce on top and sprinkle with half of the chopped walnuts.
Spread a layer of whipped cream over the caramel and walnuts. Place the second cake layer on top and repeat the layering process with the remaining caramel, walnuts, and whipped cream.
Optional: Garnish the top of the torte with banana slices, walnut halves, and a drizzle of caramel sauce for an elegant finish.
Chill the torte in the refrigerator for at least 1 hour before serving to allow the layers to set.
Slice and serve the torte chilled. Enjoy!
Nutrition Facts
Calories |
6894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.4 g | 485% | |
| Saturated Fat | 172.3 g | 862% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 4549 mg | 198% | |
| Total Carbohydrate | 814.9 g | 296% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 573.4 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 670 mg | 52% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2829 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
