My Very Popular Banana Cake with Caramel Icing
Moist, tender, and irresistibly decadent, My Very Popular Banana Cake with Caramel Icing is the ultimate dessert for any occasion! Made with three perfectly ripe bananas, creamy buttermilk, and a hint of vanilla, this cake boasts a delightful balance of natural sweetness and fluffy texture. The show-stopping caramel icing, crafted from rich brown sugar, heavy cream, and powdered sugar, adds a luscious, velvety finish that will have everyone reaching for seconds. With a prep time of just 20 minutes, this homemade treat is simple to whip up and serves 12, making it perfect for family gatherings, potlucks, or special celebrations. Whether you're a fan of classic banana desserts or looking to wow your guests with something extraordinary, this quick and easy banana cake recipe will become a fast favorite!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup unsalted butter (softened)
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 0.5 cup unsalted butter (for caramel icing)
- 1 cup brown sugar (for caramel icing)
- 0.25 cup heavy cream (for caramel icing)
- 2 cups powdered sugar (for caramel icing)
- 1 teaspoon vanilla extract (for caramel icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or line it with parchment paper.
In a mixing bowl, mash the ripe bananas until smooth. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
To prepare the caramel icing, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and heavy cream, and bring the mixture to a boil. Cook for 2 minutes, stirring constantly.
Remove the saucepan from heat and let the mixture cool for 10 minutes. Stir in the vanilla extract.
Gradually whisk in the powdered sugar until the icing is smooth and creamy.
Spread the caramel icing evenly over the cooled banana cake. Allow the icing to set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
6318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.3 g | 299% | |
| Saturated Fat | 143.1 g | 715% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 980 mg | 326% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 1034.5 g | 376% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 805.6 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 667 mg | 51% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2413 mg | 51% | |
*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.
