Description
This Banana Caramel Cake is a decadent dessert that combines the sweetness of ripe bananas with rich, gooey caramel. The moist banana cake is perfectly complemented by the creamy caramel sauce, creating an irresistible treat. Perfect for any occasion, this cake is sure to become a family favorite!
Ingredients
Scale
For the cake:
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or whole milk)
For the caramel sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
For the cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before removing.
For the caramel sauce:
- In a saucepan over medium heat, melt the butter.
- Stir in the brown sugar and cook, stirring constantly, until the mixture begins to bubble.
- Add the heavy cream, vanilla extract, and a pinch of salt. Continue to cook for 3-5 minutes until the sauce thickens.
- Remove from heat and allow the sauce to cool slightly before pouring it over the cooled cake.
Notes
- You can store the leftover caramel sauce in the refrigerator for up to a week. Reheat it gently before serving.
- For added texture, top the cake with chopped walnuts or pecans before serving.
- Prep Time: 20
- Cook Time: 35