One-Bowl Caramelized Banana Bread Bundt Cake with Salted Caramel Glaze

Caramelizing the bananas in the microwave is a quick way to get plenty of great flavour without the fuss! ...MORE + LESS -

2 tablespoons butter, melted

2 tablespoons packed brown sugar

2 sliced ripe medium bananas

1 box Betty Crocker™ SuperMoist™ spice cake mix

1 cup sour cream

3/4 cup vegetable oil

4 eggs

1 cup chopped walnuts, toasted

1/3 cup caramel topping

Kosher salt (coarse salt)

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1

Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
2

In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
3

Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
4

Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
5

Drizzle cake with caramel topping. Sprinkle with kosher salt.

Can't find spice cake mix? Substitute yellow cake mix and 1 teaspoon pumpkin pie spice instead.
To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until walnuts are light brown.
This cake was photographed using a heritage bundt pan. Deeper pans like the heritage pan may require an additional 2 to 7 minutes of bake time.