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!
