This Bundt cake of banana and macadamia nuts with fudge It will become your favorite banana dessert. Banana is one of those fruits that when it ripens too already costs us to eat, especially children, and see that is when sweeter are. In one of these I stumbled 4 very ripe bananas that had been on the bottom of the fruit drawer and that was certainly not going to throw. I thought about making a smoothie which is what desuelo do, but my son had invited some friends home to lunch, so I decided that it would surprise him with this Bundt cake of banana and macadamia nuts with dulce de leche.

You can do it in a large pan, as did I, I used this for Nordic Ware that I love because their forms are precious. But you can also bake it into individual small moulds. This recipe of Bundt cake of banana and macadamia nuts dulce de leche admits freeze perfectly so you don't be afraid to eat it whole if you want, you have only to freeze what you don't want to eat. If you bake them individual, you freeze them well wrapped in plastic wrap, and if you bake one only, the best thing to do is to chop it before freezing to eat slowly when you want a piece. If you are going to freeze it with the caramel frosting ideally prepare them on a tray and put them in the freezer. Once the dulce de leche has hardened, then cover it with two layers of plastic wrap. To defrost the best is to leave it for 30 minutes at room temperature and ready because when carrying the dulce de leche, if or you thaw the micro, you have the risk that dulce de leche you burn.

Macadamia nuts are crunchy touch. You can use your favorite dried fruit but my nuts of macadamia with dulce de leche seem perfect on ice cream, so I decided to use them in this Bundt cake of banana and macadamia nuts with dulce de leche and the result is spectacular.

Bundt cake of banana and macadamia nuts. 7 caramel frosting

Bundt cake of banana and macadamia nuts. 6 caramel frosting

Bundt cake of banana and macadamia nuts. 3 caramel frosting

Bundt cake of banana and macadamia nuts. 5 caramel frosting

Bundt cake of banana and macadamia nuts. 4 caramel frosting

Bundt cake of banana and macadamia nuts. 1 caramel frosting

Bundt cake of banana and macadamia nuts. 10 caramel frosting


  • 395 g (3 cups) of Santa Rita pastry flour which is the one I like the most
  • 2 teaspoons of baking soda
  • 1/2 teaspoon salt
  • 250 g of butter without salt, at room temperature
  • 400 g sugar (2 cups)
  • 350 g of crushed ripe bananas made pure
  • 1 tablespoon pure vanilla extract (I used vanilla paste)
  • 250 g of sour cream or yogurt
  • 2 large eggs room temperature
  • 100 g macadamia nuts
  • a boat with dulce de leche (I did it for 3 hours boiling a can of condensed milk large unopened in a saucepan with water or for 40 minutes in the pressure cooker)


1 preheat the oven to 170 ° C

2. grease the mould spray (is most comfortable and what I always use). I used this as nice mold of Nordic Ware that has to be very well greased

3. in a bowl, put the dry ingredients: flour, yeast, baking soda, and salt. Mix and set aside

4. in bowl of electric mixer, beat the butter until it changes to a pale color and is soft and creamy. Then add the sugar and beat until the mixture has risen from volume and is spongy again.

5 start then add the eggs one at a time making sure the first is well integrated before adding the next and add the vanilla.

6 lower the speed to a minimum and add the mashed banana.

7 starting from here, we altered the dry ingredients with the sour cream, alternating a couple of tablespoons of flour with a couple of tablespoons of sour cream until the mixture is uniform and everything is well built, lowering what has been on the walls pasted so then not lumps.

8. then add chopped macadamia nuts and mix well so that they are well distributed.

9 pour the dough into the mold gradually. With the help of a toothpick of skewer, there a little scratch vertices to eliminate bubbles of air that may be and then the mold is nice. Smooth surface

10 bake for about 60 minutes, or until the Pierce it with a stick this out completely clean. If it begins to Brown too much, cover with a foil after the first 30 minutes of oven.

11 let cool in the pan on a rack 10 minutes. This past time turn mouth down and leave to cool on a wire rack.

12. with a spoon to drop the dulce de leche cake and enjoy!

Tips and Tricks

  • If you want you can add a couple of tablespoons of your favorite liqueur
  • Add a few nuggets of chocolate for a flavor plus
  • I make dulce de leche at home: in a pot of espresso, boil condensed milk Tin unopened for 30 minutes. cool Tin before opening the Tin
  • Preparation time: 75 minutes
  • Difficulty: medium
  • Servings: 10/

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