Chocolate Banana Caramel Walnut Coffee Cake

Chocolate Banana Caramel Walnut Coffee Cake. Perhaps the best ever way to use those over ripe bananas you can never seem to get rid of. Turn them into this indulgent brunch or dessert cake.

Chocolate Banana Caramel Walnut Coffee Cake

Chocolate Banana Caramel Walnut Coffee Cake. Some leftover caramel sauce and some speckled ripe bananas on the counter top were the inspiration for this moist, delicious and completely decadent coffee cake.

Toasting the walnuts brings out more flavour in them.

I swirled a little of the caramel sauce along with toasted walnuts through the batter for the cake.  Then, I used both as a topping/garnish for the finished product.

The result was this spectacularly moist and wonderfully balanced coffee cake that really is an equal marriage of all its tasty components.

Get the Caramel Sauce Recipe HERE.

This is the kind of recipe I consider ideal for a relaxed Sunday bake. It goes equally well with a mid morning brunch as it does for dessert at Sunday dinner.

Love chocolate desserts?

Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 10 years on Rock Recipes.

Best Chocolate Dessert Recipes

Originally published May 2012.

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Chocolate Banana Caramel Walnut Coffee Cake

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Yield: 12 or more servings

Chocolate Banana Caramel Walnut Coffee Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Chocolate Banana Caramel Walnut Coffee Cake - perhaps the best ever way too use those over ripe bananas you can never seem to get rid of. Turn them into this indulgent brunch or dessert cake.

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Ingredients

For the Caramel Sauce

• 2 cups sugar
• 4 tbsp water
• 2/3 cup butter cut in small cubes
• 1 cup whipping cream

For the Coffee Cake

• 1 cup white sugar
• ½ cup vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 1 3/4 cups flour
• 1/2 cup cocoa
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup milk
• 3/4 cup lightly toasted walnuts

Instructions

For the Caramel Sauce

1. Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3-4 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.
2. Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
3. When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.

For the Coffee Cake

1. Preheat oven to 325 degrees F. Grease a 9 inch springform pan and line the bottom with parchment paper.
2. Beat sugar and oil in a bowl until foamy. Add eggs and mashed banana. Mix well.
3. Sift together dry ingredients and fold into banana mixture alternately with milk.
4. Fold in walnuts. Pour batter into a greased 9 inch spring form pan.
5. Drop rounded teaspoonfuls of the caramel sauce over the batter (about 1/2 cup) swirl through the cake with the handle of a wooden spoon. Bake for 45 minutes to an hour until a toothpick inserted in the center which comes out clean; this is the best indicator that the cake is fully baked.
6. Garnish with more of the caramel sauce and lightly toasted walnut pieces

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Nutrition Information

Yield

18

Serving Size

g
Amount Per Serving Calories 397Total Fat 22gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 12gCholesterol 54mgSodium 217mgCarbohydrates 50gFiber 2gSugar 36gProtein 4g

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