This dulce de leche and banana cake is an upgraded version of the traditional flavors of banana bread. Dulce de leche, which translates to “milk candy,” is the Latin version of caramel, only milder, creamier, and nuttier. It is bound to make anything paired with it utterly irresistible. So, you can probably imagine a proper banana and walnut cake finished with a generous spread of this magic sauce and caramelized bananas. Happiness.
INGREDIENTS/ SERVES 10
2 cups (276 gr.) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup vegetable oil or room temperature unsalted butter
1 cup (200 gr.) granulated sugar
1/2 cup (100 gr.) light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk*
2 medium bananas, mashed
1/2 cup walnut, toasted and chopped
Dulce de leche, for topping
Preheat oven to 180C/350F and grease and flour a 9 in. springform baking pan. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix together and set aside.
In the bowl of a stand mixer or large bowl, beat together oil and sugars until creamy. Add eggs, one at a time, and mix until smooth. Add vanilla and buttermilk and beat for another minute. Stir in the mashed bananas and then fold the flour mixture into the batter until there are no more lumps. Fold in the walnuts and pour the batter into the baking pan.
Bake for 50-55 minutes or until a skewer inserted into the center of the cake comes out clean. Let cake cool for 10 minutes before spreading dulce de leche over the top. Leave to cool for an additional 15 minutes afterwards before removing from mold.
For the caramelized banana topping, place a medium pan over medium heat. Spoon 2 teaspoons of butter inside and slice a ripe banana into 3-4 pieces lengthwise. Sprinkle the slices with sugar and cook each side until golden. Top onto the cake along with toasted walnuts. Keep cake refrigerated for best results.