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Topping
1 cup firmly packed
brown sugar
1
⁄2 cup butter or
margarine
1
⁄4 cup whipping
cream
1 cup chopped
walnuts
Cake
1
1
⁄2 cups sugar
1
⁄2 cup butter or
margarine, softened
1 cup (2 medium)
mashed ripe
banana
1 teaspoon vanilla
3 eggs
2
1
⁄2 cups all-purpose
flour
1
1
⁄4 teaspoons baking
powder
1 teaspoon baking
soda
1
⁄2 teaspoon salt
3
⁄4 cup buttermilk
Filling
1
⁄2 cup sugar
3 tablespoons all-
purpose flour
1
⁄4 teaspoon salt
1 cup low-fat milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoons butter
or margarine
2 medium bananas,
thinly sliced
1
⁄2 cup whipping
cream, whipped
To Make Topping:
Place brown sugar, butter, and cream in small
saucepan. Heat over low heat just until butter
melts, stirring constantly. Pour over bottoms of
three 8- or 9" round baking pans. Sprinkle with
walnuts.
To Make Cake:
Place sugar and butter in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2
and mix about 30 seconds. Stop and scrape
bowl. Add banana and vanilla. Continuing on
Speed 2, mix about 30 seconds. Continuing on
Speed 2, add eggs, one at a time, mixing about
15 seconds after each addition. Stop and scrape
bowl.
Combine flour, baking powder, baking soda, and
salt in small bowl. Add half of flour mixture to
sugar mixture in mixer bowl. Turn to Speed 2
and mix about 30 seconds. Add buttermilk and
remaining flour mixture. Gradually turn to Speed
6 and beat about 30 seconds. Spread batter
evenly over nut mixture in pans. Bake at 350°F
for 25 to 30 minutes, or until toothpick inserted
in center comes out clean. Cool in pans about
3 minutes. Remove from pans and cool
completely on wire racks.
Meanwhile, to make filling, combine sugar, flour,
and salt in medium saucepan. Gradually stir in
milk. Heat to boiling over medium heat, stirring
constantly. Stir about
1
⁄4 cup hot mixture into
beaten egg in separate bowl. Pour egg mixture
into saucepan. Cook until mixture is bubbly,
stirring constantly. Remove from heat. Stir in
vanilla and butter. Cool slightly. Refrigerate
1 hour while cake is cooling.
To assemble torte, place one cake layer, nut side
up, on large plate. Spread with half of filling.
Arrange half of banana slices over filling. Top
with second layer, nut side up. Spread with
remaining filling and banana slices. Top with
remaining cake layer, nut side up. Top torte with
whipped cream. Store in refrigerator.
Yield: 16 to 20 servings.
Per serving: About 451 cal, 7 g protein, 65 g
carb, 19 g fat, 58 mg chol, 384 mg sodium.
Caramel Walnut Banana Torte