There’s something special about the combination of bananas and caramel — warm, rich, and comforting in every bite. This Banana Caramel Cake brings those classic flavors together in the most indulgent way. The cake is soft, moist, and full of banana goodness, topped with a luscious caramel glaze that seeps into every layer. I once made this cake with a drizzle of salted caramel and a sprinkle of toasted pecans, and it became an instant family favorite. Perfect for afternoon tea, birthdays, or cozy weekends, this dessert is the definition of homemade comfort.
Why You’ll Love This Recipe
This Banana Caramel Cake is everything you want in a dessert: moist, flavorful, and topped with a silky caramel sauce that elevates it from simple to spectacular. It’s a wonderful way to use overripe bananas and transforms basic pantry staples into something truly impressive. The cake stays soft for days and tastes even better after resting overnight as the caramel flavor deepens. It’s easy to prepare, crowd-pleasing, and absolutely perfect for any occasion — from casual coffee breaks to elegant celebrations.
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Banana Caramel Cake – Moist, Sweet, and Irresistibly Comforting
- Total Time: 50 mins
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This Banana Caramel Cake is ultra-moist, rich, and bursting with banana flavor, layered with a silky caramel frosting and drizzled with luscious caramel sauce. It’s a perfect dessert for banana lovers and a showstopper for any special occasion.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup sour cream or plain Greek yogurt
- For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- For Garnish (optional):
- Caramel sauce drizzle
- Banana slices or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter, oil, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and mashed bananas. Mix well.
- Alternate adding dry ingredients and sour cream, beginning and ending with the dry mixture. Mix just until combined.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Make the Caramel Frosting: In a saucepan over medium heat, melt butter and brown sugar together. Stir until bubbly, about 2 minutes. Add heavy cream and whisk until smooth. Remove from heat and cool slightly.
- Gradually whisk in powdered sugar and vanilla until smooth and spreadable.
- Spread caramel frosting between the cake layers and over the top and sides. Drizzle with extra caramel sauce if desired.
- Top with banana slices or chopped pecans before serving.
Notes
- Use overripe bananas for the best flavor and texture.
- To make ahead, bake the cake layers a day in advance and frost before serving.
- Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Warm slightly before serving for a melt-in-your-mouth experience.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bananas: Overripe bananas work best, adding natural sweetness and moisture to the cake.
Butter: Provides a rich, tender crumb and enhances the caramel flavor.
Brown sugar: Adds depth and a hint of molasses that complements both banana and caramel beautifully.
Eggs: Bind the ingredients and add structure to the cake.
All-purpose flour: Creates a soft, fluffy base for the cake.
Baking powder and baking soda: Help the cake rise and stay light.
Salt: Balances the sweetness and enhances the overall flavor.
Milk or buttermilk: Keeps the cake moist and soft.
Vanilla extract: Adds warmth and ties the banana and caramel flavors together.
Caramel sauce: The star topping — rich, buttery, and decadent. You can use store-bought or make your own.
Optional toppings: Chopped pecans, walnuts, or sea salt for a finishing touch.
Directions
Preheat your oven to 180°C (350°F) and grease a 9×13-inch baking pan or two 8-inch round pans. Line with parchment paper for easy removal.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by mashed bananas and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined — do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Meanwhile, warm your caramel sauce (if using homemade, make it while the cake bakes). Once the cake has cooled slightly, drizzle caramel sauce generously over the top, letting it soak into the cake. Garnish with chopped nuts or a sprinkle of sea salt if desired. Serve warm or at room temperature — each slice is pure bliss.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 10–12 slices
Preparation time: 20 minutes
Cooking time: 35 minutes
Cooling time: 20 minutes
Total time: About 1 hour and 15 minutes
Storage/reheating
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm individual slices in the microwave for 10–15 seconds before serving. You can also freeze the cake (without caramel sauce) for up to 2 months; thaw overnight in the fridge and add caramel just before serving.
Variations and Customizations
Salted Caramel Banana Cake: Add a pinch of sea salt to the caramel sauce for a sweet-salty contrast.
Banoffee Cake: Add a layer of whipped cream and banana slices on top for a Banoffee-inspired twist.
Chocolate Caramel Banana Cake: Mix chocolate chips into the batter for a rich chocolatey flavor.
Nutty Banana Cake: Fold chopped pecans or walnuts into the batter for extra texture.
Spiced Banana Cake: Add cinnamon, nutmeg, or allspice for a cozy, warm flavor.
Caramel Cream Cheese Frosting: Top with a thick layer of caramel cream cheese frosting for an elegant finish.
Mini Banana Caramel Cakes: Bake the batter in muffin tins for individual servings.
Vegan Version: Use plant-based butter, almond milk, and a flaxseed egg substitute.
Gluten-Free Version: Replace flour with a gluten-free baking blend.
Bourbon Caramel Cake: Add a splash of bourbon to the caramel sauce for a sophisticated touch.
FAQs
Can I use store-bought caramel sauce?
Yes, it works perfectly and saves time. Warm it slightly before drizzling.
Can I make this cake ahead of time?
Yes, it actually tastes better the next day as the caramel flavor deepens.
Can I freeze Banana Caramel Cake?
Yes, freeze it (without caramel) for up to 2 months and thaw before serving.
Can I make cupcakes instead of a full cake?
Absolutely, bake in muffin tins for 18–20 minutes.
What type of bananas work best?
Overripe bananas with brown spots are ideal for maximum sweetness and moisture.
Can I use white sugar instead of brown?
You can, but brown sugar gives a richer flavor and softer texture.
Can I add frosting instead of caramel?
Yes, cream cheese frosting pairs beautifully with the banana flavor.
How do I prevent the cake from becoming dense?
Avoid overmixing the batter and make sure your leavening agents are fresh.
Can I make this recipe dairy-free?
Yes, use dairy-free butter and milk alternatives.
What can I serve with this cake?
A scoop of vanilla ice cream or a dollop of whipped cream complements it perfectly.
Conclusion
This Banana Caramel Cake is the ultimate comfort dessert — moist, buttery, and topped with silky caramel that melts into every bite. It’s an easy yet impressive recipe that turns simple ingredients into something extraordinary. Whether you enjoy it warm from the oven or chilled the next day, each slice is a reminder of why banana and caramel are such a timeless pair. Once you bake this cake, it’s sure to become one of your go-to desserts for every occasion.
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