Description
A nostalgic and delicious Banana Caramel Cake that brings warmth and sweetness to any gathering.
Ingredients
Scale
- 3 to 4 medium ripe bananas
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup heavy cream
- 1 cup brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add in the eggs, one at a time, incorporating thoroughly.
- Mash the bananas in a separate bowl and add to the butter mixture along with the vanilla extract.
- Sift together the flour, baking powder, and baking soda, then gradually mix into the wet ingredients, alternating with heavy cream.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the caramel sauce, combine brown sugar and butter in a saucepan over medium heat until melted and smooth.
- Gradually add heavy cream, stirring until thickened.
- Stack the cooled cake layers with caramel sauce between them and drench the top and sides with the remaining sauce.
Notes
For added flavor, garnish with banana slices or a sprinkle of sea salt. Store leftover cake at room temperature for up to three days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: banana, caramel, cake, dessert, family recipe