Caramel Walnut Banana Torte

Always a hit, I got this recipe from the Kitchen Aid Stand Mixer instruction book. It's a bit complicated but it is more than worth the effort. My family and friends love it. I like to think it is better for you since it has no sugary frosting! Sometimes I sneak whole wheat flour and/or some flax seeds into the cake to make it healthier. When we have bananas that get too ripe I toss them in the freezer, then I have ripe bananas ready to use at all times, just defrost!

• Ready In: 1 hr 15 mins
• Serves: 16-20
• Yields: 1 cake

Ingredients

• Topping

• 1  cup  firmly packed brown sugar
• 1⁄2 cup margarine or 1⁄2 cup butter
• 1⁄4 cup heavy cream
• 1  cup  chopped walnuts

• Cake

• 1 1⁄2 cups sugar
• 1⁄2 cup  softened margarine or 1⁄2 cup butter
• 1  cup  ripe banana, mashed
• 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 or 1  cup  whole milk
• 1  egg, beaten
• 1  teaspoon vanilla
• 1  tablespoon margarine or 1  tablespoon butter
• 2  medium  thinly sliced bananas
• 1⁄2 cup  cream, whipped (sweetning optional)

Directions

1. TOPPING: Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
2. Pour over bottoms of three 8" or 9" round baking pans, & sprinkle with walnuts.
3. CAKE: Place sugar and margarine in mixer bowl and cream for about 2 minutes.
4. Add banana and vanilla, mix thoroughly.
5. Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
6. Combine flour, baking powder, baking soda, and salt in small bowl.
7. Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
8. Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
9. Spread batter evenly over nut mixture in pans.
10. BAKE: 350°F for 25 - 30 minutes until toothpick inserted in center comes out clean.
11. Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don't let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).
12. FILLING: Combine sugar, flour and salt in medium saucepan.
13. Gradually stir in milk.
14. Heat to boiling over medium heat, stirring constantly.
15. Beat the egg in a separate bowl.
16. Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
17. Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
18. Remove from heat and stir in vanilla and margarine. Cool slightly.
19. Refrigerate 1 hour or more until cake is cool and ready to assemble.
20. ASSEMBLE TORTE: (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
21. Spread with half of filling. Arrange about half of banana slices over filling.
22. Top with second layer, nut side up. Spread with remaining filling and banana slices.
23. Top with remaining cake layer, nut side up.
24. Top with whipped cream just before serving.
25. Store in refrigerator.