Amazingly Easy, Elegant & Ready In 15 Minutes 🏻 Banana Walnut Caramel Cake On Stovetop

Ingredients

• 1 tbsp Unsalted Butter (cut into small pieces)
• 2 tbsp Granulated Sugar (for caramel sauce)
• 1 tbsp Grape Molasses (if unavailable, use an extra 3 tbsp granulated sugar)
• 1/8 tsp Baking Soda (sprinkled into caramel, makes it softer)
• 3 medium Bananas (peeled and split lengthwise)
• 5 pieces Dates (pitted and halved)
• 1/4 cup Walnuts (roughly chopped)
• 1 Egg (large, room temperature)
• 4 tbsp Granulated Sugar (for batter)
• 1/4 cup Vegetable Oil (neutral oil)
• 1/3 cup Carrots (finely grated, about 1 medium carrot)
• 3 tbsp Plain Yogurt (adds moisture; 2 tbsp initially, 1 tbsp later)
• 3/4 cup All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon

Instructions

1. Make Caramel Sauce

   Heat 1 tbsp butter in the medium non‑stick pan over medium heat. Add 2 tbsp granulated sugar and 1 tbsp grape molasses, stirring until the sugar melts and turns a deep amber color. Sprinkle a pinch (1/8 tsp) of baking soda into the pan; it will foam and make the sauce softer.

   Time: PT5M

   Temperature: medium heat

2. Add Fruit, Dates, and Walnuts

   Slice the bananas lengthwise (or split) and arrange them in the caramel. Scatter the halved dates around the pan and sprinkle the chopped walnuts over the top.

   Time: PT2M

3. Prepare Wet Batter

   In the large mixing bowl, lightly whisk together 1 egg, 4 tbsp granulated sugar, and 1/4 cup vegetable oil. Fold in the finely grated carrots and 2 tbsp yogurt until just combined.

   Time: PT3M

4. Sift Dry Ingredients

   In the small bowl, sift 3/4 cup all‑purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp vanilla extract, and 1/2 tsp ground cinnamon together.

   Time: PT2M

5. Combine Wet and Dry, Adjust Consistency

   Gradually add the dry mixture to the wet batter, stirring gently until just incorporated. If the batter feels too stiff, stir in the remaining 1 tbsp yogurt.

   Time: PT2M

6. Cook First Side

   Turn the heat back to medium and, once it sizzles, spoon the batter evenly over the caramelized bananas, dates, and walnuts. Cover the pan with the lid and cook on low‑medium heat until the top is set and no longer jiggles (about 8 minutes).

   Time: PT8M

   Temperature: medium heat

7. Flip and Finish

   Using a plate (or a second pancake pan), carefully invert the cake onto the plate, then slide it back into the pan to cook the other side for another 5 minutes, or until golden brown.

   Time: PT5M

   Temperature: medium heat

8. Serve

   Slide the finished cake onto a serving plate, let it cool for a couple of minutes, then slice and enjoy warm or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

480

Protein

6 g

Carbohydrates

78 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Grape Molasses: Pomegranate molasses, extra granulated sugar
• Instead of Bananas: Plantains (less sweet)
• Instead of Dates: Raisins, dried apricots
• Instead of Walnuts: Pecans, almonds
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Carrots: Zucchini (grated)
• Instead of Plain Yogurt: Greek yogurt, sour cream
• Instead of All-Purpose Flour: Whole wheat flour (will be denser)
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Vanilla Extract: Almond extract (use half amount)
• Instead of Ground Cinnamon: Ground nutmeg

Equipment Needed

• Medium Non‑Stick Pan
• Pancake Pan (optional for flipping) (optional)
• Lid that fits the pan
• Mixing Bowl (large)
• Mixing Bowl (small)
• Whisk
• Fine Mesh Sieve
• Grater
• Spatula or Wooden Spoon
• Measuring Spoons
• Plate (for flipping) (optional)

Critical Steps — Do Not Skip

• Creating the caramel sauce without burning the sugar.
• Ensuring the batter is not too stiff; adjust with extra yogurt.
• Cooking the cake covered until the top is set before flipping.

Chef Tips from the Video

• Use ripe but firm bananas; over‑ripe bananas become mushy during cooking.
• A pinch of baking soda in the caramel creates tiny air bubbles that keep the sauce soft.
• For extra aroma, add a few drops of orange zest to the batter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw in fridge before reheating.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• The cake can be baked fully, cooled, and stored in the fridge; reheat gently in a skillet or microwave.
• Caramel sauce can be prepared a day ahead and kept warm on low heat.

Frequently Asked Questions