Banana and Caramel Nut Cake
Banana = yum. Banana & cream = woo! yum! Banana & cream & cake = great! Banana & cream & cake & caramel nuts = Wow! Soo delicious!!! ＊note＊ 1 cup = 240ml
Banana and Caramel Nut Cake
Banana = yum. Banana & cream = woo! yum! Banana & cream & cake = great! Banana & cream & cake & caramel nuts = Wow! Soo delicious!!! ＊note＊ 1 cup = 240ml
Cooking Instructions
- 1
Preparation: Preheat oven to 360F. Place parchment paper on a 9.5 inch × 11 inch square pan. Make a syrup for a cake: In a milk pan, melt the sugar (A) in the water (A) over low heat. When it cools, add the Grand Marnier.
- 2
In a milk pan, put sugar (D) and butter (D) and water (D) over low heat. When it turns a caramel color, turn off the heat and add the nuts. Spread the caramel nuts on parchment paper. Let it cool and when it's rock solid, chop it!
- 3
In a big bowl. Combine the eggs and sugar (B), and beat it with a electric mixer until it becomes a dense foam.
- 4
Fold in sifted flour with a spatula 1/3 at a time until it's smooth. Add milk and gently mix.
- 5
Pour the batter into the pan. Lift and drop the pan on the counter to pop the air bubbles.
- 6
Bake for 10 minutes. Remove from the oven, upside down onto parchment paper. Let it cool.
- 7
Add the sugar (C) to the heavy cream then whip it. Slice the banana.
- 8
Cut the cake and place in a dish. Brush syrup on the cake and cover with whipped cream.
- 9
Place bananas on top. Repeat in layers, scattering caramel nuts on the top.
- 10
Ta-da! Scoop it out as you like!
- 11
You can also use a cookie cutter and layer the cake like this.
- 12
Or, you can also put it into a small jar. Good for a gift.
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