One Bowl

Caramelized Banana Cake with Salted Caramel Glaze

12 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 20 Minutes

• Cake
• 2 tablespoons butter, melted
• 2 tablespoons packed brown sugar
• 2 sliced ripe medium bananas
• 1 box spice cake mix with pudding
• 1 cup sour cream
• ¾ cup vegetable oil
• 4 eggs
• 1 cup chopped walnuts, toasted
• Glaze
• ⅓ cup caramel topping
• Kosher salt

1 Heat oven to 325°F. Grease 10- or 12-cup fluted tube cake pan with shortening; lightly flour.

2 In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.

3 Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.

4 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Place cake on serving plate.

5 Drizzle cake with caramel topping. Sprinkle with kosher salt.

1 Serving: Calories 340; Total Fat 28g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 75mg; Sodium 400mg; Total Carbohydrate 18g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 5½ Fat Carbohydrate Choices: 1

Sweet Secret Can’t find spice cake mix? Substitute yellow cake mix and 1 teaspoon pumpkin pie spice instead.

Sweet Secret To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until walnuts are light brown.

Sweet Secret This cake was photographed using a specialty fluted tube cake pan. Deeper pans like the heritage pan may require an additional 2 to 7 minutes of bake time.