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