Walnut and chocolate banana bread with caramel sauce. The richest banana cake in the world

This chocolate nut banana bread is my new favorite of fall and all year round. It is a cake that is prepared by hand, without the need for a mixer and that if there are children at home, you can prepare with them because it is good. enjoy a lot.

I leave you the recipe without more than telling you that it will become the best companion of your breakfasts and snacks. I'm sure.

Ingredients

For the sponge:

• 270 g flour
• a pinch of salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 95 g butter at room temperature
• 125 g brown sugar
• 100 ml milk
• 1 teaspoon of vanilla extract
• 2 eggs
• 1/2 tablespoon vanilla extract
• 3 large ripe bananas, mashed
• 60 g walnuts and an extra handful to top
• 150 g chocolate chips or chopped dark chocolate

For the caramel sauce:

• 150 g granulated sugar
• 75 g salted butter cut into small pieces
• 90 ml of liquid cream
• 1/2 teaspoon salt

For the cream

• 1 tablespoon cream cheese
• 100 ml of liquid cream with at least 33% cold fat

Directions

We preheat the oven to 180 degrees.

On a plate, mash the bananas and set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and cardamom and salt.

In a large bowl, mix the butter and sugar. Add the milk, vanilla and mashed bananas and mix well.

Add an egg and half of the flour mixture and mix. Add the other egg with the rest of the flour and mix again.

Lightly grease a 22 x 12 pan or so and cover it with baking paper.

Pour the dough into the prepared mold and spread some chopped walnuts on top.

Bake for 60-65 minutes until the center is pierced with a toothpick and the dough comes out.

Let the mold cool for 10 minutes and then unmold. Let cool completely on a wire rack.

For candy In a saucepan, heat the sugar until it melts without touching it and takes on a golden color. Add the butter and stir. Very carefully add the liquid cream and lower the heat. Let it cook until it takes on a golden color and thickens. Remove from the heat, add the salt and let cool completely to room temperature.

In a bowl, mix the cold cream with the cheese with a whisk until you get a smooth and full-bodied cream.

Serve the cake with a little whipped cream and a little caramel sauce.