Banana Caramel Cake

Banana Caramel Cake is the perfect blend of two beloved flavors—rich caramel and ripe bananas—creating a dessert that is nothing short of divine. This cake is moist, flavorful, and indulgent, with layers of tender banana cake topped with a luscious caramel glaze that adds just the right amount of sweetness. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this cake is sure to impress. The combination of banana and caramel is a match made in heaven, offering a satisfying taste with every bite.

What makes this Banana Caramel Cake so special is its texture. The banana cake is soft and moist, while the caramel glaze brings a deep, buttery sweetness that complements the banana’s natural flavor. The cake itself is easy to make, requiring only a few simple ingredients. The caramel topping, made from scratch, is rich and smooth, making this cake an absolute crowd-pleaser. Whether you’re serving it at a birthday party, a family gathering, or as a cozy treat for yourself, this cake will surely become a favorite in your baking repertoire.

Why You’ll Love This Recipe

Banana Caramel Cake combines two irresistible flavors in a way that makes it the ultimate dessert. The banana cake is moist and tender, with a natural sweetness from the ripe bananas that infuse the batter. The caramel glaze takes this cake to the next level with its velvety texture and deep, rich flavor. It’s a great option for a special occasion, but it’s simple enough for a casual weeknight treat. If you love both banana bread and caramel desserts, this cake is a dream come true. Easy to make and even easier to devour, Banana Caramel Cake is sure to be a hit every time.

Ingredients

• Ripe bananas
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Butter
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk

For the Caramel Glaze:

• Brown sugar
• Butter
• Heavy cream
• Vanilla extract
• Salt

Variations

If you’re looking to switch things up, here are some variations to consider:

• Banana Nut Cake: Add chopped walnuts or pecans to the banana cake batter for a crunchy contrast to the soft cake.
• Chocolate Banana Cake: Mix in some cocoa powder to the cake batter for a rich chocolate banana cake combination.
• Banana Caramel Cupcakes: Instead of a full-sized cake, bake the batter into cupcakes and top with the caramel glaze for a portable treat.
• Spiced Banana Caramel Cake: Add a teaspoon of cinnamon or nutmeg to the batter to give the cake a warm, spiced flavor.
• Salted Caramel Banana Cake: Sprinkle a little sea salt on top of the caramel glaze for a sweet-salty contrast that’s irresistible.

How to Make the Recipe

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

Step 2: Make the Cake Batter

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract. Gradually add the dry ingredients in batches, alternating with the buttermilk, mixing until just combined.

Step 3: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 4: Make the Caramel Glaze

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a simmer. Let it cook for 2-3 minutes until the sugar dissolves and the mixture thickens. Carefully add the heavy cream, vanilla extract, and salt, stirring constantly. Simmer for another 2 minutes until the caramel is smooth and glossy. Remove from heat and allow it to cool slightly.

Step 5: Assemble the Cake

Once the cake has completely cooled, drizzle the caramel glaze generously over the top. Let the glaze set for a few minutes before slicing and serving.

Tips for Making the Recipe

• Use ripe bananas: For the best flavor and texture, make sure your bananas are ripe. Overripe bananas work best because they are sweeter and more flavorful.
• Don’t overmix the batter: Stir the dry and wet ingredients together just until combined. Overmixing can lead to a dense cake.
• Make sure the cake is completely cool: Before adding the caramel glaze, ensure the cake is fully cooled to prevent the glaze from melting too much.
• Caramel consistency: If the caramel glaze is too thick, you can add a bit more heavy cream to loosen it up. If it’s too thin, let it cook a bit longer to thicken.

How to Serve

Banana Caramel Cake is perfect on its own, but it can be served in several creative ways:

• Serve with whipped cream: A dollop of fresh whipped cream can add a light contrast to the richness of the caramel.
• Pair with vanilla ice cream: This cake pairs wonderfully with a scoop of vanilla ice cream, creating a perfect balance of warm and cold textures.
• Top with banana slices: For extra banana flavor, garnish the cake with sliced bananas on top before drizzling with the caramel glaze.

Make Ahead and Storage

Storing Leftovers

Store leftover Banana Caramel Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. The cake can be refrigerated, but allow it to come to room temperature before serving for the best flavor and texture.

Freezing

You can freeze Banana Caramel Cake for up to 2-3 months. Wrap the cake tightly in plastic wrap and aluminum foil or store it in a freezer-safe container. Thaw it in the refrigerator overnight before serving.

Reheating

If you prefer your cake warm, reheat individual slices in the microwave for 10-15 seconds. You can also warm the entire cake in the oven at 300°F (150°C) for about 10-15 minutes.

FAQs

1. Can I use frozen bananas for this cake?

Yes, you can use frozen bananas. Just make sure to thaw them and mash them well before adding them to the batter.

2. Can I make this cake without buttermilk?

If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice.

3. Can I use store-bought caramel sauce instead of making my own?

While homemade caramel glaze adds a rich flavor, you can use store-bought caramel sauce if you’re in a hurry.

4. Can I make this cake in advance?

Yes, you can bake the cake in advance and store it in the refrigerator for up to 3 days. Add the caramel glaze just before serving.

5. How do I know when the cake is done baking?

Test the cake with a toothpick—insert it into the center, and if it comes out clean or with a few crumbs, the cake is ready.

6. Can I make this cake into cupcakes?

Yes, you can bake this recipe as cupcakes. Reduce the baking time to about 20 minutes.

7. Can I freeze the cake batter?

It’s best to bake the cake and then freeze the finished product, as freezing the batter can affect the texture of the cake.

8. How can I make the caramel glaze thicker?

If you want a thicker glaze, cook it a little longer, or add a bit more sugar while simmering.

9. Can I add nuts to the cake batter?

Yes, chopped walnuts or pecans would be a delicious addition to the cake batter.

10. How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly and use parchment paper on the bottom. This will ensure the cake comes out easily after baking.

Conclusion

Banana Caramel Cake is a delightful dessert that combines the natural sweetness of ripe bananas with the deep, rich flavor of homemade caramel. The moist banana cake pairs perfectly with the velvety caramel glaze, creating a dessert that is both comforting and indulgent. Whether you’re serving it for a special occasion or enjoying a slice with a cup of coffee, this cake will undoubtedly become a favorite in your recipe collection. With simple ingredients and easy steps, this cake is a must-try for anyone who loves decadent homemade desserts.

Print