If you’ve ever wondered what pure comfort on a plate tastes like; this Banana Caramel Cake Recipe has the answer. There’s just something undeniably special about the way sweet, ripe bananas blend with that golden, buttery caramel topping. Trust me; once you try this Banana Caramel Cake Recipe, it’s going straight into your dessert hall of fame.
Whether you’re baking for a birthday, a cozy dinner party, or just to treat the family on a weekend; this Banana Caramel Cake Recipe is a crowd-pleaser. It’s soft, moist, and carries that nostalgic banana flavor we all know and love—only now elevated with rich caramel drizzle in every bite.
The best part? This Banana Caramel Cake Recipe gives new life to those overripe bananas sitting on your counter. From-scratch baking doesn’t have to be complicated; and this cake proves just how easy it is to turn simple ingredients into something stunning.
Why You Will Love This Banana Caramel Cake Recipe
This Banana Caramel Cake Recipe is a favorite for a reason; it brings together the natural sweetness of mashed bananas and the bold richness of salted caramel in a way that feels both comforting and luxurious. Unlike anything you’ll find in a box; this Banana Caramel Cake Recipe uses real banana puree to keep the texture moist for days—every slice is as tender as the first.
What truly sets this Banana Caramel Cake Recipe apart is the layered style; it looks stunning on any dessert table and tastes even better. The caramel buttercream adds a touch of elegance that feels straight out of a bakery. You can also turn this Banana Caramel Cake Recipe into banana caramel cupcakes for parties or serve it warm with ice cream or coffee—it’s as versatile as it is delicious.
Jump to:
- Ingredients
- Instructions
- Expert Cooking Tips and Kitchen Hacks
- Creative Recipe Variations and Dietary Modifications
- Essential Equipment for Best Results
- Storage and Meal Prep Tips
- Grandma’s Sweet Secret: The Banana Caramel Cake Recipe Everyone Begged For
- FAQ
- Sweet Endings & Your Next Baking Win
- Related
- Pairing
- Banana Caramel Cake Recipe
Ingredients
For the Moist Banana Cake:
- Ripe bananas (the more overripe, the better for flavor)
- All-purpose flour
- Granulated sugar
- Brown sugar (adds moisture and caramel notes)
- Unsalted butter, softened
- Large eggs
- Buttermilk (creates tender crumb)
- Vanilla extract
- Baking soda (helps the cake rise properly)
- Salt
- Ground cinnamon (optional, but adds warmth)
For the Homemade Caramel Sauce:
- Granulated sugar
- Unsalted butter
- Heavy cream
- Vanilla extract
- Sea salt (for salted caramel effect)
For the Caramel Buttercream Frosting:
- Vanilla extract
- Unsalted butter, softened
- Powdered sugar
- Caramel sauce (from above)
- Heavy cream
See recipe card for quantities.
Instructions
Prep and Mix the Batter
- Preheat your oven to 350°F and grease two 9-inch round cake pans. Mash your ripe bananas until smooth. In a large bowl, cream softened butter with both sugars until fluffy. Add eggs, mashed bananas, and vanilla. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Alternate adding the dry ingredients and buttermilk to the banana mixture, mixing just until combined.
Pro Tip: Room temperature ingredients mix more easily and create a smoother batter.
Bake the Cake Layers
- Divide batter evenly between prepared pans. Bake for 25-30 minutes, until a toothpick comes out with just a few moist crumbs. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Caramel Sauce
- In a heavy saucepan, heat 1 cup sugar over medium heat, stirring until it melts and turns amber. Remove from heat and whisk in 6 tablespoons butter, then slowly add ½ cup heavy cream. Stir in vanilla and salt. Let cool slightly.
Safety Note: Caramel gets extremely hot – work carefully and have ice water nearby.
Assemble Your Masterpiece
- Make caramel buttercream by beating softened butter with powdered sugar, then adding ½ cup of your caramel sauce and cream. Place one cake layer on serving plate, spread with buttercream, add second layer, and frost entire cake. Drizzle remaining caramel sauce over top for that perfect bakery finish.
- Step 1: Prep and Mix the Batter
Combine mashed bananas, sugar, butter, and other wet/dry ingredients.
- Step 2: Bake the Cake Layers.
Bake and cool the banana cake layers.
- Step 3: Make the Caramel Sauce
Cook sugar and cream to make rich caramel sauce.
- Step 4: Assemble Your Masterpiece
Frost and stack the cake; drizzle with caramel.
Expert Cooking Tips and Kitchen Hacks
- Banana Selection Secret: The best banana cake with caramel uses bananas that are almost too ripe to eat fresh – they should have brown spots and feel soft. These overripe bananas provide intense flavor and natural moisture.
- Temperature Control: Use an oven thermometer to ensure accurate baking temperature. Even a 25-degree difference can affect your cake's texture and rise.
- Mixing Technique: When combining wet and dry ingredients, use a gentle folding motion rather than vigorous stirring. This keeps your cake tender and prevents tough, chewy results.
- Caramel Consistency: If your caramel sauce becomes too thick, gently reheat it with a splash of cream. Too thin? Let it cool longer – it thickens as it cools.
Creative Recipe Variations and Dietary Modifications
Banana Caramel Cupcakes
- Transform this recipe into individual treats by dividing the batter among 24 cupcake liners. Bake at 350°F for 18-22 minutes. Top each with a swirl of caramel buttercream and a drizzle of caramel sauce.
Upside Down Banana Caramel Cake
- Pour caramel sauce into the bottom of your cake pan, arrange fresh banana slices on top, then add your cake batter. When inverted after baking, you'll have gorgeous caramelized bananas on top.
Healthier Banana Cake Options
- Lower Sugar: Replace half the sugar with unsweetened applesauce
- Whole Grain: Substitute half the all-purpose flour with whole wheat pastry flour
- Protein Boost: Add ¼ cup Greek yogurt to the batter and reduce butter slightly
Flavor Variations
- Spiced Version: Add ½ teaspoon each of nutmeg and allspice
- Nutty Twist: Fold in ½ cup chopped pecans or walnuts
- Chocolate Lover's: Add ½ cup mini chocolate chips to the batter
Essential Equipment for Best Results
Must-Have Tools:
- Two 9-inch round cake pans (metal conducts heat better than glass)
- Electric mixer (stand mixer preferred, but hand mixer works)
- Heavy-bottomed saucepan for caramel (prevents burning)
- Rubber spatula for gentle mixing
- Wire cooling racks (prevents soggy bottoms)
Budget-Friendly Alternatives: Don't have a stand mixer? A large bowl and wooden spoon work fine – just expect a bit more arm workout. Missing round pans? A 9x13 inch rectangular pan works perfectly for sheet cake style.
Storage and Meal Prep Tips
Proper Storage Methods
- Room Temperature: Cover tightly and store for up to 3 days. The banana moisture keeps this cake fresh longer than most.
- Refrigerator Storage: Wrap individual slices in plastic wrap and refrigerate for up to one week. The caramel buttercream may firm up, but it softens at room temperature.
Freezing Instructions
- Unfrosted Cake: Wrap cooled cake layers individually in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before frosting.
- Frosted Cake: Flash-freeze the entire frosted cake for 2 hours, then wrap carefully. Thaw in refrigerator overnight, then bring to room temperature before serving.
- Make-Ahead Strategy: Bake cake layers up to 3 days ahead and store wrapped at room temperature. Make caramel sauce up to one week ahead and refrigerate. Assemble the day of serving for best presentation.ll to freezing for X days/weeks/months.
Grandma’s Sweet Secret: The Banana Caramel Cake Recipe Everyone Begged For
I still remember the warm scent that filled Grandma’s kitchen every Sunday—bananas, brown sugar, and that unmistakable hint of caramel bubbling on the stove. She never used a timer or fancy tools; just overripe bananas, a wooden spoon, and a quiet smile. Her Banana Caramel Cake Recipe was the one dessert no one could resist, and she guarded the secret like it was gold.
Years later, I finally talked her into sharing it with me—and now, I’m sharing it with you. This Banana Caramel Cake Recipe is soft, buttery, and swirled with rich caramel that soaks into every bite. It’s a simple, from-scratch treat that feels like home, and once you bake it, you’ll understand why it’s been passed down like a treasure.
FAQ
Why is my banana cake soggy in the middle?
A soggy center usually means the cake was underbaked or the batter was too wet. Make sure to measure your ingredients accurately and bake until a toothpick comes out clean from the center.
What happens if you put too much banana in banana cake?
Using too much banana can make the cake dense, heavy, or overly moist. It may also affect how well the cake rises and lead to a gummy texture.
Does caramel cake need to be refrigerated?
If the cake has a perishable filling like cream cheese or dairy-based caramel, refrigerate it. Otherwise, it can sit at room temperature for up to 2 days when stored in an airtight container.
How many days can banana cake last?
Banana cake can stay fresh for 3–4 days at room temperature or up to a week when refrigerated. Always store it in an airtight container to maintain its moisture.
Sweet Endings & Your Next Baking Win
This Banana Caramel Cake Recipe proves that you don’t need fancy baking skills to create something truly special. With just ripe bananas, a few simple pantry ingredients, and a bit of care, this Banana Caramel Cake Recipe delivers bakery-worthy results right from your home kitchen.
The moist banana layers, paired with that rich caramel drizzle, make this Banana Caramel Cake Recipe one of those go-to desserts your family will request again and again. Whether you're baking for a gathering or just treating yourself, this Banana Caramel Cake Recipe always leaves a lasting impression.
Got overripe bananas? Perfect! This Banana Caramel Cake Recipe turns them into a bakery-worthy showstopper you’ll feel proud to serve—whether it’s for Sunday dinner or a holiday gathering. Your kitchen will smell amazing; your family will be all smiles.
If you’re ready to keep baking, don’t miss these other favorites: try our indulgent Red Velvet Cookies Recipe for a chocolatey twist, or cool off with the no-fuss No-Bake Cherry Cheesecake Recipe—both pair beautifully with the cozy vibes of this Banana Caramel Cake Recipe.
Time to grab those bananas and make magic happen!
Related
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Pairing
These are my favorite dishes to serve with Banana Caramel Cake Recipe
Banana Caramel Cake Recipe
Equipment
- 2 2 9-inch round cake pans Metal preferred for even baking; grease and line with parchment paper
- 1 Electric mixer Stand mixer preferred; a hand mixer or whisk works with more effort
- 1 Heavy-bottomed saucepan Essential for making caramel without burning
- 1 Rubber spatula Use for folding batter and scraping bowls clean
- 2 Wire cooling racks Allows air circulation to prevent soggy cake bottoms
Ingredients
Banana Cake
- 3 large ripe bananas mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Caramel Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ cup caramel sauce from above
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Mash bananas in a bowl. In a mixing bowl, cream softened butter with granulated and brown sugar, then beat in eggs, vanilla, and mashed bananas. In another bowl combine flour, baking soda, salt, and optional cinnamon. Alternate adding dry mix and buttermilk to the wet mixture until just combined.
- Divide batter evenly between two 9" round pans. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean. Cool completely on wire racks.
- In a heavy-bottomed saucepan, melt granulated sugar over medium heat until it turns amber. Carefully whisk in butter until combined, then slowly add heavy cream. Remove from heat, stir in vanilla extract and sea salt. Allow to cool slightly.
- In a bowl, beat softened butter until creamy. Gradually add powdered sugar, then beat in cooled caramel sauce, heavy cream, and vanilla until smooth and spreadable.
- Place one cake layer on a board, spread a layer of caramel buttercream, top with second layer, frost the top and sides with remaining buttercream. Drizzle additional caramel sauce over the top, letting it drip down the sides.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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