Banana Caramel Cake Recipe

If you’re a fan of moist, fluffy cakes, ripe bananas, and rich, gooey caramel, this Banana Caramel Cake will become your new favorite dessert. This delightful cake perfectly combines sweet, ripe bananas with a smooth homemade caramel sauce, resulting in a dessert that’s elegant enough for special occasions yet simple enough for an everyday treat.

With layers of tender banana cake, silky caramel frosting, and a luscious caramel drizzle, this recipe is packed with flavor and sure to impress your friends and family.

Why You’ll Love This Banana Caramel Cake

1. Moist and Fluffy: The ripe bananas add natural sweetness and moisture.
2. Decadent Caramel: A homemade caramel sauce elevates this cake to gourmet levels.
3. Perfect Balance: The combination of sweet bananas and rich caramel creates the ideal flavor.
4. Easy to Follow: Step-by-step instructions make it approachable for any home baker.
5. Crowd-Pleaser: It’s an impressive dessert for birthdays, holidays, or gatherings.

Step-by-Step Instructions

Step 1: Make the Banana Cake

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. Prepare the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream the Butter and Sugars:
   • In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
   • Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla:
   • Beat in the eggs, one at a time, until fully incorporated.
   • Add the vanilla extract and mix again.
5. Incorporate the Bananas:
   Add the mashed bananas to the batter and mix until just combined.
6. Alternate Flour and Buttermilk:
   • Gradually add the dry ingredients to the batter in three additions, alternating with the buttermilk.
   • Start and finish with the dry ingredients. Mix until just combined—do not overmix.
7. Divide and Bake:
   • Pour the batter evenly into the prepared cake pans.
   • Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes:
   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 2: Make the Caramel Sauce

1. Heat the Sugar:
   • In a medium saucepan over medium heat, add the granulated sugar. Stir constantly with a wooden spoon as the sugar melts.
   • The sugar will form clumps, then eventually melt into a deep amber liquid. This takes about 5–6 minutes.
2. Add the Butter:
   • Carefully add the butter to the melted sugar. Stir until the butter is completely melted and incorporated.
3. Pour in the Cream:
   • Slowly pour in the heavy cream while stirring. The caramel will bubble vigorously, so be cautious. Stir until smooth.
4. Finish the Sauce:
   • Remove the pan from heat and stir in the vanilla extract and salt (if using).
   • Let the caramel cool slightly before using it in the frosting.

Tip: Store leftover caramel sauce in a jar in the fridge for up to 2 weeks.

Step 3: Make the Caramel Frosting

1. Beat the Butter:
   In a large bowl, beat the softened butter with a mixer until creamy and smooth (about 2 minutes).
2. Add Powdered Sugar:
   Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
3. Incorporate Caramel Sauce:
   Pour in ½ cup of the cooled caramel sauce and mix until combined.
4. Adjust Consistency:
   • Add 2–4 tablespoons of heavy cream (or milk) to thin the frosting to your desired consistency.
   • Beat for an additional 2 minutes until light, fluffy, and spreadable.

Step 4: Assemble the Cake

1. Level the Cakes:
   If the cake layers have domed tops, use a serrated knife to level them for an even stack.
2. Add the Frosting:
   • Place one cake layer on a cake stand or serving plate. Spread a generous layer of caramel frosting on top.
   • Place the second cake layer on top and frost the entire cake, including the sides.
3. Drizzle with Caramel:
   • Warm the remaining caramel sauce slightly if needed. Drizzle it over the top of the cake, letting it drip down the sides for a decorative effect.
4. Garnish:
   • Optionally, garnish the cake with banana slices, toasted pecans, or a sprinkle of sea salt for contrast.

Tips for Success

1. Use Ripe Bananas:
   Ripe bananas (with brown spots) provide natural sweetness and moisture to the cake.
2. Don’t Overmix:
   Overmixing the batter can result in a dense cake. Mix until the ingredients are just combined.
3. Watch the Caramel:
   When making the caramel, keep stirring and monitor the color closely. Caramel can burn quickly if left unattended.
4. Cool the Cake Completely:
   Ensure the cakes are fully cooled before frosting; otherwise, the frosting will melt.
5. Make-Ahead Tip:
   • Bake the cake layers a day ahead and wrap them tightly in plastic wrap.
   • The caramel sauce can also be made ahead and stored in the refrigerator.

Serving Suggestions

• Serve slices of this Banana Caramel Cake with a scoop of vanilla ice cream for an extra indulgent treat.
• Add a dollop of whipped cream and a sprinkle of toasted nuts for added texture.
• Pair with a cup of coffee or tea to balance the cake’s sweetness.

Recipe Variations

1. Salted Caramel Banana Cake:
   Add a pinch of sea salt to the caramel sauce for a salted caramel twist.
2. Add Nuts:
   Fold chopped pecans or walnuts into the cake batter for added crunch and flavor.
3. Layered with Bananas:
   Add thinly sliced bananas between the cake layers for extra banana flavor.
4. Chocolate Drizzle:
   For a decadent touch, drizzle melted chocolate over the caramel topping.
5. Mini Cakes or Cupcakes:
   Bake the batter as cupcakes or mini cakes for individual servings.

Conclusion

This Banana Caramel Cake is the ultimate dessert for banana and caramel lovers alike. With its soft, moist cake layers, rich caramel frosting, and decadent caramel drizzle, every bite is pure bliss. Whether you’re baking for a special occasion or simply satisfying a sweet tooth, this recipe is a show-stopper that’s guaranteed to delight.

Try this cake today and experience the magic of perfectly balanced flavors—your family and friends will beg for seconds!

Yield: 8-10

Banana Caramel Cake Recipe

Print

If you’re a fan of moist, fluffy cakes, ripe bananas, and rich, gooey caramel, this Banana Caramel Cake will become your new favorite dessert. This delightful cake perfectly combines sweet, ripe bananas with a smooth homemade caramel sauce, resulting in a dessert that’s elegant enough for special occasions yet simple enough for an everyday treat.

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (or plain Greek yogurt)
• 1/4 cup milk
• 3 ripe bananas, mashed (about 1 1/2 cups)
• For the Caramel Sauce:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream, at room temperature
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Optional Toppings:
• Sliced bananas (for garnish)
• Chopped pecans or walnuts
• Whipped cream

Instructions

1. Make the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Mix in the mashed bananas until fully incorporated.
6. Alternate adding the dry ingredients and the sour cream/milk mixture to the banana mixture. Start and finish with the dry ingredients, mixing until just combined (do not overmix).

2. Bake the Cake

1. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
2. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3. Prepare the Caramel Sauce

1. In a medium saucepan over medium heat, heat the sugar, stirring constantly with a heat-safe spatula or wooden spoon. The sugar will clump up and then melt into a golden-brown liquid.
2. Once the sugar is melted, carefully add the cubed butter (it will bubble vigorously). Stir until the butter is fully melted.
3. Slowly pour in the heavy cream, continuing to stir. Let the mixture simmer for 1-2 minutes until thickened.
4. Remove from heat and stir in the vanilla extract and salt. Let the caramel sauce cool slightly.

4. Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Drizzle a generous amount of caramel sauce over the top.
2. Place the second cake layer on top and drizzle with more caramel sauce.
3. If desired, garnish with sliced bananas, chopped pecans or walnuts, and whipped cream.

5. Serve and Enjoy

Slice and serve the Banana Caramel Cake while slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream or an extra drizzle of caramel for the ultimate indulgence!

Notes

• Use ripe bananas: Overripe bananas with brown spots work best for natural sweetness and flavor.
• Don’t overmix the batter: Overmixing can make the cake dense. Stir until just combined.
• Perfect caramel: Be patient while melting the sugar—don’t rush, and keep stirring to avoid burning.
• Make ahead: You can make the caramel sauce a day in advance. Reheat it gently before drizzling.