Ingredients
1 3/4 cups butter + 1 tbsp
1 1/3 cups brown sugar
4 cups all purpose flour
2 cups walnut pieces
2 tsp ground cinnamon
2 tsp vanilla extract
1/2 tsp grated nutmeg
1/2 None lemon, zested
6 None eggs
4 None bananas
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In a saucepan, melt 3/4 cup of butter over a low heat. With an electric mixer, combine 1/3 cup of brown sugar, 2 cups of flour, 1 cup of walnuts,1 tsp cinnamon and a pinch of salt. With the dough hook attachment, knead the mixture while slowly adding the melted butter. When it is all well combined, set aside and allow to cool. Preheat oven to 325°F. In a large bowl, cream together 1 cup of butter, 1 cup of brown sugar, 1 tsp cinnamon, vanilla extract, nutmeg, lemon zest and a pinch of salt. Add 1/2 cup of the flour and add the eggs one at a time. Peel and crush the bananas with the back of a fork and add to the bowl together with the yogurt. Fold in the remaining 1 1/2 cups of flour, baking powder and 1 cup of walnuts. Grease and flour a 12 x 15 inch baking sheet. Spread out the dough and top with the cake batter. Bake in the center of the oven for 30-35 minutes then remove and allow to cool on a wire rack. In a pan, caramelize the sugar and remove from the heat, stir in 1 tbsp of butter and the heavy cream. Allow to cool. To serve, cut the cake into pieces and drizzle with the caramel sauce.
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Banana hook stand — prevents bruising, extends ripeness
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts