- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour mixture.
- Fold in the mashed bananas and chopped nuts.
- Divide the batter evenly between the prepared pans.
- Bake the Cake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Frosting:
- Beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla, and beat until smooth and creamy.
- Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread some frosting over the top. Add the second layer and cover the top and sides with the remaining frosting.
- Add Toppings:
- Just before serving, arrange sliced bananas and whole nuts on top of the cake.
- Drizzle generously with caramel sauce.
- Serve:
- The cake is best enjoyed the day it is assembled to ensure the bananas remain fresh.
This Banana Nut Cake is a fabulous treat that combines sweetness from the bananas and caramel with a nutty crunch, all smoothed over with a velvety cream cheese frosting. It’s sure to be a hit at any gathering or as a special dessert at home! Enjoy your baking! If you need more tips or another recipe, just let me know!
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