cupcake batter
• 2 1/2 cups all purpose flour
• 1 1/2 cups sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup softened butter
• 2 medium ripe bananas (mashed well)
• 1 teaspoon vanilla extract
• 3 large eggs
• 3/4 cup buttermilk


nut topping
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup heavy cream
• 1 cup chopped walnuts


cupcake filling
• 1/2 cups sugar
• 3 tablespoons all purpose flour
• 1/4 teaspoon salt
• 1 cup 2% milk
• 1 large egg, beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 2 medium, ripe bananas sliced thin
• whipped cream

Preheat oven to 350 degrees. Line cupcake pans with paper or foil liners.

Prepare cupcake topping by combining brown sugar, butter, and cream in a small saucepan over low heat. Stir constantly while heating. Remove from heat as soon as butter melts.

Pour into bottom of liners, evenly dividing the topping mixture. Sprinkle walnuts on top of mixture.

Prepare cupcake batter by creaming sugar and softened butter in a large mixing bowl. Scrape bowl and add mashed banana and vanilla. Mix for 1 minute on low speed. Add eggs 1 at a time, mixing on low speed for 30 seconds after each addition.

In a separate bow, combine flour, baking powder, baking soda and salt. Stir well. Add half of flour mixture to egg mixture. Mix on low speed for one minute. Add remaining flour mixture and buttermilk. Mix at low speed until just mixed then high speed for 1 minute. Spoon cupcake batter over the topping in cupcake liners. Make sure the batter is even spread over the brown sugar walnut topping. The liners should be 1/2 to 2/3 full.

Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.

Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely.

While cupcakes are baking, you should prepare the filling. Combine flour, sugar, and salt in a medium saucepan. Over medium heat, add milk slowly, stirring constantly. Continue stirring and heating until mixture starts to boil.

Add approximately 1/4 cup hot mixture to the beaten egg in a separate bowl in order to temper the beaten egg and stir well. Continue stirring milk mixture constantly and add tempered egg to the mixture. Stir and continue cooking until mixture is bubbly.

Remove from heat. Stir in vanilla and butter. Cool 15 minutes at room temperature then refrigerate for at least one hour.

Once the filling and cupcakes are cool, you can assemble your Banana Walnut Torte Cupcakes on individual dessert plates. Carefully remove cupcakes from liners, and place walnut side up on plates.

Cut cupcakes in half horizontally and set aside top half. Spread filling on bottom half of cupcake and top with thinly sliced bananas. Put a small amount of whipped cream on top of banana layer, and carefully replace top of cupcake. Top with remaining filling, bananas, and whipped cream.

If you're feeling very creative, slice cupcakes so you have 3 cake layers. Top bottom with filling, bananas and whipped cream. Place next cake layer and repeat filling, bananas, and whipped cream. Place last cake layer carefully and top with whipped cream.