Best 6 Carmel Walnut Banana Torte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Caramel walnut banana torte is a sweet treat that offers a delectable combination of textures and flavors. With its tender cake base, gooey caramel filling, and crunchy walnut topping, this dessert is sure to satisfy even the most discerning palate. Whether you are looking to impress your friends and family with a culinary masterpiece or simply craving a delicious indulgence, this recipe for caramel walnut banana torte is sure to become a favorite.

Let's cook with our recipes!

CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE



Caramel-Walnut Upsidedown Banana Cake image

Provided by Jill O'Connor

Categories     Cake     Rum     Mixer     Dessert     Bake     Banana     Walnut     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 20

Topping:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter
1 cup (packed) golden brown sugar
3 tablespoons dark corn syrup
3/4 cup walnut halves or pieces
Cake:
1 3/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
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
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream

Steps:

  • For topping:
  • Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.
  • For cake:
  • Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in 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. Spoon batter into pan.
  • Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.

CARMEL WALNUT BANANA TORTE RECIPE - (4.5/5)



Carmel Walnut Banana Torte Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 24

BANANA FILLING:
1 cup firmly packed brown sugar
1 cup butter (2 sticks) or margarine, softened, divided
1/2 cup whipping cream
1 cup chopped walnuts
1-1/2 cups granulated sugar
1 cup mashed ripe banana (about 2 medium bananas)
1 teaspoon vanilla
3 eggs
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
Banana Filling (recipe follows)
1/2 cup whipping cream, whipped
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup low-fat milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoon butter or margarine
2 medium bananas, thinly sliced, divided

Steps:

  • Place brown sugar, 1/2 cup butter, and cream in small saucepan. Cook over low heat, stirring constantly, until butter melts. Divide among three 8- to 9-inch round cake pans, turning to evenly coat bottom. Divide walnuts among pans then set pans aside. Place granulated sugar and remaining 1/2 cup butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add mashed bananas and vanilla. Continuing on Speed 2, mix about 30 seconds. Continuing on Speed 2, add eggs, one at a time, mixing about 15 seconds after each addition. Stop and scrape bowl. Combine flour, baking powder, baking soda, and salt in medium bowl. Add half of flour mixture to sugar mixture in mixer bowl. Turn to Speed 2 and mix about 30 seconds. Add buttermilk and remaining flour mixture. Gradually turn to Speed 6 and beat 30 seconds. Spread batter evenly over Topping in pans. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in centers comes out clean. Cool in pans about 3 minutes. Invert onto wire racks and completely. Place 1 cake layer, walnut side up, on large plate. Spread with half of Filling. Arrange half of banana slices over Banana Filling. Top with second layer, walnut side up. Spread with remaining Filling and banana slices. Top with remaining cake layer, walnut side up. Top Torte with whipped cream. Store in refrigerator. Banana Filling: Combine sugar, flour, and salt in medium saucepan. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Stir about 1/4 cup hot mixture into beaten egg in separate bowl. Pour egg mixture into saucepan. Cook until mixture is bubbly, stirring constantly. Remove from heat. Stir in vanilla and butter. Cool slightly. Refrigerate 1 hour while cake cools. Per Serving: (1/2o TORTE) ABOUT 451 CAL, 7 g PRO, 65 g CARB, 19 g FAT, 58 mg CHOL, 384 mg SOD.

CARAMEL-NUT TART



Caramel-Nut Tart image

Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 9-inch tarts

Number Of Ingredients 9

All-purpose flour, for dusting
Pate Sucree for Caramel-Nut Tart
1 cup unsalted butter (2 sticks)
1 cup packed light-brown sugar
1/4 cup granulated sugar
3/4 cup honey
1/4 cup heavy cream
1 pound assorted mixed nuts, such as hazelnuts, pistachios, almonds, pecans, or cashews
1 teaspoon pure vanilla extract

Steps:

  • Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
  • Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
  • Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
  • Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool.

CARAMEL WALNUT BANANA TORTE



Caramel Walnut Banana Torte image

Always a hit, I got this recipe from the Kitchen Aid Stand Mixer instruction book. It's a bit complicated but it is more than worth the effort. My family and friends love it. I like to think it is better for you since it has no sugary frosting! Sometimes I sneak whole wheat flour and/or some flax seeds into the cake to make it healthier. When we have bananas that get too ripe I toss them in the freezer, then I have ripe bananas ready to use at all times, just defrost!

Provided by JewelryMaker

Categories     Dessert

Time 1h15m

Yield 1 cake, 16-20 serving(s)

Number Of Ingredients 22

1 cup firmly packed brown sugar
1/2 cup margarine or 1/2 cup butter
1/4 cup heavy cream
1 cup chopped walnuts
1 1/2 cups sugar
1/2 cup softened margarine or 1/2 cup butter
1 cup ripe banana, mashed
3 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup low-fat milk or 1 cup whole milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoon margarine or 1 tablespoon butter
2 medium thinly sliced bananas
1/2 cup cream, whipped (sweetning optional)

Steps:

  • TOPPING: Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
  • Pour over bottoms of three 8" or 9" round baking pans, & sprinkle with walnuts.
  • CAKE: Place sugar and margarine in mixer bowl and cream for about 2 minutes.
  • Add banana and vanilla, mix thoroughly.
  • Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
  • Combine flour, baking powder, baking soda, and salt in small bowl.
  • Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
  • Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
  • Spread batter evenly over nut mixture in pans.
  • BAKE: 350°F for 25 - 30 minutes until toothpick inserted in center comes out clean.
  • Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don't let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).
  • FILLING: Combine sugar, flour and salt in medium saucepan.
  • Gradually stir in milk.
  • Heat to boiling over medium heat, stirring constantly.
  • Beat the egg in a separate bowl.
  • Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
  • Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
  • Remove from heat and stir in vanilla and margarine. Cool slightly.
  • Refrigerate 1 hour or more until cake is cool and ready to assemble.
  • ASSEMBLE TORTE: (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
  • Spread with half of filling. Arrange about half of banana slices over filling.
  • Top with second layer, nut side up. Spread with remaining filling and banana slices.
  • Top with remaining cake layer, nut side up.
  • Top with whipped cream just before serving.
  • Store in refrigerator.

Nutrition Facts : Calories 416.1, Fat 16.6, SaturatedFat 4.7, Cholesterol 61.1, Sodium 336.3, Carbohydrate 62.9, Fiber 1.7, Sugar 42.9, Protein 6.3

CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE



Caramel-Walnut Upside-Down Banana Cake image

This is a new take on the standard pineapple upside-down cake. Brown sugar caramel and walnuts top a super moist banana cake. From the March 2008 issue on Bon Appetit.

Provided by Leslie in Texas

Categories     Dessert

Time 1h26m

Yield 6-8 serving(s)

Number Of Ingredients 18

nonstick vegetable cooking spray
1/2 cup unsalted butter
1 cup golden brown sugar (packed)
3 tablespoons dark corn syrup (Karo)
3/4 cup walnut halves or 3/4 cup walnut pieces
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup golden brown sugar (packed)
2 large eggs
1 cup mashed very ripe banana (2 to 3 large)
3 tablespoons sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
whipped cream or vanilla ice cream

Steps:

  • Topping.
  • Spray 8 inch round cake pan with 2 inch high sides with nonstick spray.
  • Bring butter,sugar and corn syrup to boil in medium saucepan, stirring constantly until butter melts:boil for 1 minute.
  • Stir in nuts;spread topping in prepared pan and let cool completely.
  • Cake.
  • Preheat oven to 350 degrees.
  • Sift first four ingredients into medium bowl.
  • Using electric mixer, beat butter and both sugars in large bowl until blended.
  • Beat in eggs 1 at a time, then mashed bananas,sour cream,rum and vanilla.
  • Beat in dry ingredients just until combined.
  • Spoon batter into pan.
  • Bake cake until tester inserted into center comes out clean, about 55 minutes.
  • Cool 15 minutes.
  • Cut around cake and place platter over pan. Holding pan and platter together, turn over.
  • Let stand 5 minutes then gently lift off pan.
  • Cool at least 15 minutes for topping to set.
  • Serve warm or at room temperature with whipped cream or vanilla ice cream.

CARAMEL NUT TORTE



Caramel Nut Torte image

"The full-size version of this recipe caught my eye many years ago because it uses apple cider," shares Karla Stichter of New Paris, Indiana. "My father has a small orchard and we all help pick, wash and sort the apples before they're pressed into cider. We all love this delicious cake."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 18

3 large eggs, separated
1/4 cup apple cider or juice
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
2/3 cup sugar, divided
1 cup graham cracker crumbs
1/2 cup ground almonds
CARAMEL SAUCE:
1/4 cup packed brown sugar
1-1/2 teaspoons cornstarch
3 tablespoons butter
2 tablespoons plus 2 teaspoons apple cider or juice, divided
4 ounces cream cheese, softened
FROSTING:
1/2 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla extract

Steps:

  • Line two 6-in. round baking pans with parchment; coat with cooking spray. In a small bowl, lightly beat egg yolks. Set aside 1 tablespoon. Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining yolks. , In another bowl, beat egg whites on medium until soft peaks form. Beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold a fourth of the whites into batter; then fold in remaining whites. Fold in crumbs and almonds., Gently spoon into prepared pans. Bake at 325° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks. Cool completely., In a saucepan, combine the brown sugar, cornstarch, butter and 2 tablespoons cider. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir a small amount into reserved yolk; return all to pan. Bring to a gentle boil, stirring constantly. Cool., In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth. Spread over 1 cake; top with remaining cake. Add remaining cider to remaining caramel sauce to achieve drizzling consistency., Beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Drizzle with caramel sauce.

Nutrition Facts : Calories 468 calories, Fat 28g fat (14g saturated fat), Cholesterol 170mg cholesterol, Sodium 276mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

  • Choose ripe bananas. The riper the bananas, the sweeter and more flavorful your torte will be.
  • Use high-quality chocolate. The better the chocolate, the better your torte will taste. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing can make the torte tough and dense. Mix just until the ingredients are combined.
  • Bake the torte until a toothpick inserted into the center comes out clean. Overbaking will dry out the torte.
  • Let the torte cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

The Caramel Walnut Banana Torte is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like your torte with more or less caramel, walnuts, or bananas, you are sure to find a combination that you love. So next time you are looking for a special dessert, give this Caramel Walnut Banana Torte a try.

Related Topics