BANANA BUNDT CAKE WITH CARAMEL GLAZE AND WALNUTS

11/2 Cup Sugar
1 Cup Sour Cream
2 Eggs
4 Tablespoons Butter, softened
4 Mashed Over Ripe Bananas around 11/2 cups
1 Teaspoon Vanilla Extract
2 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda 

Caramel Glaze
Candied Walnuts for garnish

Prepare the candied walnuts. Sit aside.
 Position rack in center of oven. Preheat oven to 350°F. Prepare a 10-1/2-cup Bundt pan by spraying with cooking spray. Set aside.
With a mixer, cream together sugar and softened butter. Add eggs one at a time and beat until well incorporated. In a medium mixing bowl, mash bananas. Add vanilla and sour cream. Combine flour, salt and baking soda. Add flour mixture to creamed mixture alternating with banana mixture (beginning and ending with dry ingredients) until well combined. Do not over mix. Pour into prepared Bundt pan. Bake for 45-50 minutes, until a skewer inserted into the center comes out clean. Cool on rack for 5-10 minutes, then turn cake out onto serving plate. Cool completely. When cooled, prepare glaze and pour over cake. Sprinkle glaze with chopped candied walnuts.

Caramel Glaze:
4 Tbsp butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1 tsp vanilla

Bring brown sugar, butter, and milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Whisk for 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Candied Walnuts:
½ lb walnuts halves
½ c granulated sugar
1/8 tsp salt
1 tsp ground cinnamon
3 Tbsp evaporated milk
1/2 tsp vanilla

Preheat oven to 350°F. Spread nuts in a single layer over parchment-lined baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 6-8 minutes, or until the mixture reaches the soft ball stage of 236°F. Remove from heat, and stir in vanilla immediately. Add walnuts to syrup mixture, and stir to coat well. Spoon nuts back onto parchment-lined baking sheet, and immediately separate nuts with a fork. Cool, and store in airtight container.