If you’re craving a cake that’s downright dreamy and packed with comfort, this Banana Caramel Cake Recipe is about to win you over. Imagine a moist, fluffy banana cake—speckled with warmth from cinnamon—drenched in a silky homemade caramel. This crowd-pleaser delivers pure nostalgia in every bite and takes ordinary bananas to decadent new heights. Whether you’re celebrating or simply want to bake something special, this is the cake you’ll want to make again and again.
Ingredients You’ll Need
This Banana Caramel Cake Recipe shines because of its humble, familiar ingredients, each bringing their own personality to the party. Don’t let the ingredient list intimidate you—these pantry staples all have an important job to do, whether it’s adding richness, sweetness, or that irresistible gooey caramel finish.
- All-purpose flour: The cake’s backbone for structure and crumb, ensuring a light and tender base.
- Baking soda: Gives rise and keeps the cake fluffy.
- Baking powder: Works alongside baking soda for an airy lift.
- Salt: Balances the sweetness and highlights the natural flavors.
- Cinnamon: Adds a cozy warmth that pairs beautifully with banana and caramel.
- Unsalted butter (cake and caramel): Brings creaminess and rich flavor to both cake and sauce.
- Granulated sugar (cake and caramel): Sweetens and caramelizes, creating luscious caramel sauce and delicate crumb.
- Brown sugar: Infuses the cake with a deep, molasses-y sweetness.
- Large eggs: Bind everything together and add moistness.
- Vanilla extract: Rounds out flavors with its aromatic, comforting notes.
- Sour cream: Keeps the cake extra moist and adds a subtle tang.
- Ripe bananas: Provide natural sweetness, flavor, and an irresistibly soft texture.
- Heavy cream (for caramel): Transforms caramel into a pourable, silky sauce.
- Pinch of salt (for caramel): Enhances the caramel’s depth and keeps the sweetness just right.
- Optional toppings: Whipped cream, caramel drizzle, banana slices, or chopped pecans add a showstopping finish.
How to Make Banana Caramel Cake Recipe
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish or two 8-inch round pans. This prevents sticking and ensures those gorgeous golden edges release perfectly every time.
Step 2: Mix the Dry Ingredients
Whisk flour, baking soda, baking powder, salt, and cinnamon together in a medium bowl. This not only blends everything seamlessly, but also guarantees your cake will bake evenly with just the right hint of cozy spice.
Step 3: Cream the Butters and Sugars
In a large mixing bowl, cream your softened butter with both granulated and brown sugar until light and fluffy—this step is key for a delicate crumb. You’ll know it’s ready when the mixture looks pale and feels airy.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, taking care to fully incorporate each before adding the next. Stir in vanilla extract to round out the flavors and make your kitchen smell absolutely heavenly.
Step 5: Fold in Sour Cream and Bananas
Add the sour cream and mashed bananas, mixing until just combined. At this point, resist the urge to overmix—gentle folding keeps your cake tender and moist.
Step 6: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring until no streaks of flour remain. Pour the batter into your prepared pan(s) and smooth the top with a spatula for even baking.
Step 7: Bake to Perfection
Bake for about 30–35 minutes, until a toothpick inserted into the center comes out clean. Your kitchen will fill with the sweet scent of caramelized bananas—trust me, it’s irresistible! Let the cake cool completely before moving on to the best part: caramel.
Step 8: Make the Caramel Sauce
While the cake cools, add granulated sugar to a saucepan over medium heat, stirring constantly. Watch it transform into liquid gold! Once the sugar melts and turns deep amber, carefully add butter and stir to melt. Pour in heavy cream (watch for bubbling!), and a pinch of salt, whisking until smooth. Let it cool a bit, but not too much—you want it pourable for drizzling.
Step 9: Finish with Caramel and Toppings
Drizzle the still-warm caramel liberally over the cooled cake, letting it tumble down the sides and soak into every bite. If you’re feeling fancy, top with whipped cream, banana slices, or chopped pecans. The final masterpiece of this Banana Caramel Cake Recipe is ready to dazzle!
How to Serve Banana Caramel Cake Recipe
Garnishes
This cake already looks spectacular with its golden caramel sheen, but don’t hesitate to crown each slice with a swirl of whipped cream, a few fresh banana slices, or a sprinkle of chopped pecans. Each garnish adds extra flair and flavor, giving the Banana Caramel Cake Recipe that irresistible, bakery-style touch.
Side Dishes
If you’re serving this for a special gathering, pair your cake with a scoop of vanilla ice cream or a steamy mug of coffee. The creamy coldness of ice cream balances the warm richness of caramel and banana, while coffee brings out those toasty caramel notes for a perfect match.
Creative Ways to Present
To really wow your guests, try making the Banana Caramel Cake Recipe as a two-layer cake with extra caramel sauce sandwiched in the middle. For parties, cut the cake into small squares and serve as adorable bite-sized treats—just add mini forks or cocktail picks for fun. Or go rustic and serve family-style on a large platter, letting everyone drizzle their own sauce!
Make Ahead and Storage
Storing Leftovers
To keep your Banana Caramel Cake Recipe at its best, cover any leftovers tightly with plastic wrap or in an airtight container. It will stay moist at room temperature for up to 2 days, or you can refrigerate it for a few extra days of freshness.
Freezing
If you want to freeze the cake, simply wrap unfrosted pieces tightly in plastic wrap and then foil. The Banana Caramel Cake Recipe freezes beautifully for up to 2 months. Thaw overnight in the fridge before enjoying—just be sure to add fresh caramel and toppings after thawing!
Reheating
Let refrigerator-cold cake come to room temperature for the best flavor and texture. For a quick warm-up, zap individual slices in the microwave for 10-15 seconds—just enough to make the caramel slightly gooey again without drying out the cake.
FAQs
Can I use frozen bananas in this Banana Caramel Cake Recipe?
Absolutely! Thawed frozen bananas are actually extra sweet and soft, making them perfect for mashing into the batter. Just drain off any excess liquid before adding them to avoid making the cake too wet.
What’s the best way to make the caramel sauce smooth?
Stir constantly and be patient as the sugar melts, then add the butter and cream slowly—they’ll bubble up, but keep whisking until a glossy, silky sauce forms. If you see any lumps, just keep stirring over low heat: they’ll melt back in.
Can I make the Banana Caramel Cake Recipe in advance?
Yes! You can bake the cake layers a day or two ahead and store them well-wrapped at room temperature. Make the caramel sauce and keep it in the fridge, then assemble everything before serving for fresh, gooey perfection.
Do I need a stand mixer?
Nope! A hand mixer or some good old-fashioned arm power will get the job done. Just make sure to cream your butter and sugars thoroughly for the fluffiest texture.
Is this recipe suitable for cupcakes?
Definitely! Simply divide the batter between lined muffin tins and bake for about 18-20 minutes, or until a toothpick comes out clean. Drizzle with caramel and your personal touches for delightful individual treats.
Final Thoughts
This Banana Caramel Cake Recipe is a guaranteed hit whether you’re baking for family, friends, or just to treat yourself to something extraordinary. Don’t be surprised if it becomes your most requested dessert—one bite, and you’ll see why this is so loved. Grab those ripe bananas and get baking; your kitchen will thank you!
Print
Banana Caramel Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Banana Caramel Cake. Moist banana cake topped with a luscious homemade caramel sauce, it’s a perfect dessert for any occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 ripe bananas (mashed, about 1 1/4 cups)
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cut into pieces)
- 1/2 cup heavy cream
- pinch of salt
For the Topping (Optional):
- Whipped cream or caramel drizzle
- banana slices
- chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 8-inch round pans.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Cream the butter and sugars: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, then add the vanilla extract. Mix in the sour cream and mashed bananas until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the cake: Pour the batter into the prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the caramel sauce: Heat the sugar in a saucepan until it melts and turns a deep amber color. Add butter, cream, and salt, stirring until smooth.
- Finish the cake: Drizzle the caramel over the cooled cake and garnish with whipped cream, banana slices, or chopped pecans if desired.
Notes
- This cake can also be made as a layer cake with caramel between layers.
- Store covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- The caramel sauce can be made ahead and kept in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
