Banana Caramel Cake Recipe

This Banana Caramel Cake Recipe is the perfect balance of moist banana cake and rich, buttery caramel. It's easy to make from scratch and perfect for celebrations or everyday indulgence.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Cooling + Assembly: 20

Total Time: 1 10

Servings: servings

Calories: 420kcal

Cost: $8

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.

Nutrition