Description
This Banana Caramel Cake is a moist and flavorful dessert that combines the natural sweetness of ripe bananas with rich, buttery caramel sauce. Baked to perfection, the cake features layers of caramel drizzled between and atop the soft banana cake, creating a delightful balance of fruity and caramel flavors that’s perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Additional
- 1/2 cup caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Grease and flour a 9×9 inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and baking soda. Stir well to evenly distribute the leavening agents.
- Mix Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly. Add the melted unsalted butter, eggs, and vanilla extract, and whisk everything until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the wet banana mixture to the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake dense.
- Layer the Batter and Caramel: Pour half of the batter into the prepared baking pan. Drizzle half of the caramel sauce over this layer. Then, add the remaining batter on top, followed by drizzling the remaining caramel sauce evenly over the surface.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes. Test for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan. Once cooled, the cake can be sliced and served, allowing the caramel to set and flavors to meld.
Notes
- Ensure bananas are very ripe for maximum sweetness and flavor.
- Do not overmix the batter to keep the cake tender and moist.
- Use fresh caramel sauce for best results; store-bought caramel can vary in sweetness and texture.
- Allow the cake to cool completely to allow the caramel to firm up slightly.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
