Banana Caramel Cake
Indulge in the ultimate dessert experience with this Banana Caramel Cake, a luscious combination of moist banana cake layers and rich caramel sauce, topped with fluffy whipped cream and a beautiful garnish of banana slices. Perfectly spiced with a hint of cinnamon, this cake is both comforting and decadent, making it an irresistible treat for any occasion. The bananas add natural sweetness and a tender crumb, while the caramel drizzle lends an indulgent, buttery finish. Quick to prepare and perfect for parties, this show-stopping dessert is sure to impress friends and family. Whether you're celebrating a special occasion or just satisfying a sweet tooth, this Banana Caramel Cake is a must-try!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 150 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 120 milliliters milk
- 200 milliliters caramel sauce (store-bought or homemade)
- 250 milliliters heavy whipping cream
- 2 tablespoons powdered sugar
- 1 bananas banana slices (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, mash the ripe bananas until smooth and set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
In another medium bowl, sift together the all-purpose flour, baking powder, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold the mashed bananas into the batter, ensuring they are evenly distributed.
Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are cool, spread a generous layer of caramel sauce over the top of one of the cakes and place the second cake on top.
In a mixing bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form.
Spread the whipped cream over the top and sides of the cake, then drizzle the remaining caramel sauce over the top.
Garnish the cake with banana slices and an extra sprinkle of cinnamon if desired.
Chill the cake for at least 30 minutes in the refrigerator before serving for best results. Enjoy!
Nutrition Facts
Calories |
5061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.1 g | 316% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 1610 mg | 70% | |
| Total Carbohydrate | 662.8 g | 241% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 401.7 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 423 mg | 33% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2544 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
