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Topping
1 cup (250 mL) firmly
packed brown
sugar
1
⁄2 cup (125 mL) butter
or margarine
1
⁄4 cup (50 mL)
whipping cream
1 cup (250 mL)
chopped walnuts
Cake
1
1
⁄2 cups (375 mL) sugar
1
⁄2 cup (125 mL) butter
or margarine,
softened
1 cup (250 mL)
(2 medium) mashed
ripe banana
1 tsp (5 mL) vanilla
3 eggs
2
1
⁄2 cups (625 mL)
all-purpose flour
1
1
⁄4 tsp (6 mL) baking
powder
1 tsp (5 mL) baking
soda
1
⁄2 tsp (2 mL) salt
3
⁄4 cup (175 mL)
buttermilk
Filling
1
⁄2 cup (125 mL) sugar
3 tbs (15 mL) all-
purpose flour
1
⁄4 tsp (1 mL) salt
1 cup (250 mL) low-
fat milk
1 egg, beaten
1 tsp (5 mL) vanilla
1 tbs (15 mL) butter
or margarine
2 medium bananas,
thinly sliced
1
⁄2 cup (125 mL)
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" (20 or 23 cm)
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
(180°C) 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 (50 mL) 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