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Indulgent Caramel Banana Cake

Indulgent Caramel Banana Cake: Your New Favorite Treat

Indulgent Caramel Banana Cake is a delicious dessert highlighting bananas, with a moist texture and caramel frosting that's a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for gluten-free version.
  • 1 teaspoon baking powder Ensure it’s fresh for optimal rise.
  • 1 teaspoon baking soda Check expiration to avoid a flat cake.
  • 0.5 teaspoon salt Enhances flavor.
  • 1 teaspoon cinnamon Optional, adds warmth and spice.
  • 0.5 cups unsalted butter Replace with coconut oil for dairy-free.
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar Adds moisture and flavor.
  • 2 large eggs Binds ingredients and provides structure.
  • 1 teaspoon vanilla extract Delivers aromatic flavor.
  • 1 cups mashed ripe bananas Use overripe for added sweetness.
  • 0.5 cups sour cream Greek yogurt works as a substitute.
For the Caramel Frosting
  • 0.5 cups unsalted butter
  • 1 cups packed brown sugar
  • 0.25 cups heavy cream
  • additional caramel sauce Optional for drizzling.

Equipment

  • 9-inch round cake pans
  • Electric Mixer
  • Mixing Bowls
  • spatula
  • Wire rack
  • Saucepan

Method
 

Step-by-Step Instructions for Indulgent Caramel Banana Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Whisk until no lumps remain.
  3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes.
  4. Add the eggs one at a time, mixing well. Then stir in the vanilla extract, mashed bananas, and sour cream until combined.
  5. Gently fold the dry ingredients into the wet batter until just combined.
  6. Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. To prepare the frosting, melt butter in a saucepan, stir in brown sugar and heavy cream, then bring to a boil and cook for 2 minutes.
  9. Remove from heat and whisk in powdered sugar until smooth and creamy.
  10. Once cooled, frost the first layer of cake and add the second layer, frosting the top and sides with the remaining caramel frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Choose overripe bananas for maximum sweetness. Avoid overmixing the batter to ensure a light texture. Cool cake before frosting to prevent melting.

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