Whisk & Shout

Bake it up, Baby

{Vegan!} Banana Bundt Cake + Caramel Sauce

by 100 Comments

You know what I always have lying around? Bananas.

Banana Walnut Cake with {Vegan!} Caramel Sauce | Whisk and Shout

Overripe bananas, to be exact.


Do bananas know that I’m a baker? Because there’s literally no other reason why mine ripen so quickly.

They’re just begging to be baked into something.

Banana Walnut Cake with {Vegan!} Caramel Sauce | Whisk and Shout

(Actually in AP Bio we learned that ethylene, a plant hormone (yeah, plants get all hormonal, too, it’s super weird) is what triggers fruit ripening and that’s why one ripe fruit gets all the other ones going).

Banana Walnut Cake with {Vegan!} Caramel Sauce | Whisk and Shout

I also recently got a bundt pan. So now I can make cakes that aren’t layer cakes or cheesecakes. Not that there’s anything wrong with any kind of cake, really. But, I digress.

Bundt cakes are pretty, and this one is no exception. I mean, look at the caramel. Once I made caramel for these babies, I couldn’t stop at just toffee. I had to go all drippy vegan caramel goodness on this cake. Sorry not sorry.

Banana Walnut Cake with {Vegan!} Caramel Sauce | Whisk and Shout Walnuts provide the perfect, buttery crunch to this cake. It’s best enjoyed right after you drizzle caramel all over it. Make sure your extra caramel pools in the middle. When you cut the cake, the caramel will act like a lava cake and it’s just the best.

I’ve had two slices today and just writing about it is making me want a third. Sooooooo gotta go eat some cake, bye!

5.0 from 10 reviews
Save Print
{Vegan!} Banana Bundt Cake + Caramel Sauce
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
This delicious and easy bundt cake is packed with sweet bananas and topped with a rich vegan caramel sauce and crunchy walnuts!
Ingredients
Cake
  • 6 bananas, mashed
  • 2¼ cups white whole wheat flour
  • 1 cup canola oil
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • ¼ cup maple syrup
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • pinch salt
Caramel
  • 1 cup vegan butter (= 2 sticks)
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
Toppings
  • ¼ cup chopped walnuts
Instructions
  1. Preheat your oven to 350 F.
  2. Combine all cake ingredients in a bowl.
  3. Grease your bundt pan and add batter.
  4. Bake in preheated oven for 40-50 minutes, checking every 5 minutes after 40 mins.
  5. Cool on a wire rack until totally cooled (approx 45 mins).
  6. Invert cake onto your desired platter.
  7. For sauce, melt butter and brown sugar over medium heat in a saucepan.
  8. Increase heat to medium-high until boiling. Stir continuously for 3-4 minutes while caramel thickens.
  9. Remove from heat and stir in vanilla.
  10. Pour over cake and top with walnuts. Serve immediately.

 

 

Share this post on...

Comments

  1. Josefine says

    Haha, I didn’t know bananas kind of “contaminated” each other with hormoes 😛 That’s so funny
    Well, it explains why I’ve always got a million ripe bananas too. Love making banan cake – this looks great!

    Reply

  2. Joanne says

    Haha we NEVER have bananas around for exactly that reason…otherwise I’d be baking with them ALL THE TIME. They seem to ripen in my apartment faster than I ever remember them ripening when I was a kid. That caramel sauce, though. Totally swooning.

    Reply

  6. Sam @ SugarSpunRun says

    I think my bananas hate me because they do just the opposite and take forever to ripen (Probably because I only ever buy them to bake with and then have to wait forever for them to be just right and am constantly checking to see if they’re ready yet… it’s kind of a “watched pot never boils” kind of thing, I think).
    This looks delicious, and made me realize that I don’t even have a bundt pan in my house (going onto Amazon right now to take care of that!).
    Seriously though, beautiful, and I love that it’s vegan, too!

    Reply

    • Medha says

      Thanks! I got mine from Amazon, too. And even if my bananas aren’t ripe, I totally microwave them until mushy and use them anyways (bad baking secret?)

      Reply

  9. Mir says

    You deserve the whole cake for surviving AP bio! I’m sure you did great. And the sauce on this cake…wow. I’m a HUGE fan of caramel sauce. Like, HUGE.

    Reply

  14. Alice @ Hip Foodie Mom says

    I always have overripe bananas too! all the time . . and some in the freezer too! 😛 I love this cake!!! I really need to try vegan butter .. very curious as to what it tastes like. . this cake is beautiful!

    Reply

  26. Heather - Butter&Burlap says

    Medha, WOW. “Plants get all hormonal too”, haha I lol’d at that one! I always have ripe bananas too! Like, I buy the dang things, I turn around the next day and their brown! Get your lives together bananas or I’ll turn you into bundt cake! And top you with caramel sauce :). Great recipe! I’m glad I have this on hand next time bananas are acting up 🙂

    Reply

  27. Ala says

    hahaha I love that imagery of hormonal bananas – but really, who could blame them? I seriously have right bananas on my countertop all the time. Totally saving this recipe, thanks for sharing – hope you’re having a wonderful week!

    Reply

  28. Mary says

    I find bundt cakes are easier to make since you don’t have to worry about even frosting layers and all that jazz. I always have ripe bananas around, who doesn’t.

    Reply

  31. Cali @ Cali's Cuisine says

    Bananas are a staple at our house and we rarely have overripe ones. When we do, I pop them in a zip top bag and in the freezer (peeled) for smoothies and baking. The bundt cake is a great fancy touch on a traditional loaf cake.

    Reply

  37. Cailee says

    This looks AMAZING!! Oh my gosh!! YUM! Seriously, what a great way to use up ripe bananas!! …and no wonder they all get ripe at once! That’s crazy! I usually slice mine up and freeze em when they get super ripe!

    Reply

  42. marcie says

    This cake looks incredible, Medha! Love that caramel sauce, too. 🙂 I’m always excited to have overripe bananas on the counter because it’s always a good excuse to bake something!

    Reply

  44. Meagan @ The F&B Department says

    I, too, love overripe bananas. At work, we started calling them trash bananas because people will throw whole boxes away, and I will pull them back out and use them (they’re perfectly safe from trash germs while sheathed in their little banana peel armor, right?). Now it’s “Please offer trash bananas to Meagan before throwing them away.” And this Bundt cake puts “trash” bananas to beautiful use! That caramel sauce is where it’s at!

    Reply

  47. Anna @ shenANNAgans says

    I was chatting with my local cafe chef this morning, I always beg for the largest slab of banana cake with my weekend coffee. He said I should totally make my own, my excuse was that I didn’t have a recipe. Now I do. Thanks Medha. Looking forward to trying & saving on the coin as well. 🙂

    Reply

  48. Penny Kingan says

    This is the best banana cake I have ever tried! We made this with a different caramel sauce recipe for my dad’s birthday party a few weeks ago and people are still talking about how good the cake was. The only banana cake recipe you will ever need. Thanks so much for a brilliant recipe.

    Reply

  49. Anh says

    Any thoughts on a maple syrup substitute (that’s still vegan) or perhaps omitting the maple syrup and upping the brown sugar? Maple syrup is hard, if not impossible, to find here in Brasil.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.