There’s something magical about turning ripe bananas into a cake that’s both soft and bursting with flavor, especially when smothered in gooey caramel. I remember the first time I made this recipe—my kitchen was filled with the warm, inviting smell of caramel melting into the batter, and I knew I had hit a new family favorite. It’s just the kind of dessert that’s comfort and celebration all wrapped into one. My kids ask for this all the time—no matter if it’s a weekday snack or a special weekend treat. And honestly, it’s so easy to whip up that I sometimes double the batch just for leftovers (which, trust me, disappear in minutes!). If you love banana bread but want something a little more decadent, or if caramel is your weakness, you’re in the right place. This is one of those recipes that makes me feel like a pastry chef in my own kitchen, and I can’t wait to share it with you!
Thank you for reading this post, don't forget to subscribe!What is banana caramel cake?
Think of a banana caramel cake as a tender, moist cake infused with the sweet, tropical flavor of ripe bananas—think of it as a grown-up banana bread, but way richer and fancier. It’s essentially a loaf or layered cake that’s transformed with a luscious caramel sauce swirled into the batter or drizzled on top, giving each bite that perfect balance of fruity sweetness and buttery decadence. The name says it all: bananas for that natural sweetness, and caramel for that deep, caramelized sugar flavor. It’s a treat that’s simple enough for a weeknight dessert but elegant enough to serve at special gatherings. And if you’re like me, you’ll want to keep that caramel layer just slightly sticky, so every forkful has that irresistible gooey appeal. Think of it as comfort food with a chic twist, perfect for whenever you’re craving something indulgent but homemade.
Why you’ll love this recipe?
One of my favorite things about this banana caramel cake is how it hits all the right notes—soft, sweet, with that luscious caramel surprise in every bite. What I love most about this is that it’s remarkably simple to make, using mostly ingredients I always have on hand—ripe bananas, sugar, eggs, and a few pantry staples. It’s a lifesaver on busy nights when you want something warm and satisfying without spending hours in the kitchen. Plus, it’s super versatile; you can enjoy it warm with ice cream, or let it cool down and serve with a dusting of powdered sugar or a drizzle of extra caramel. Trust me, this disappeared in minutes at my house, and I’ve made it countless times, tweaking the caramel to make it even richer or slightly saltier for a new flavor kick. If you love banana bread but want a show-stopping upgrade, this cake is totally your new best friend.
How do you make banana caramel cake?
Quick Overview
This cake is basically a one-bowl batter with mashed ripe bananas, baked until golden and tender. The fun part? Swirling in homemade caramel or pouring it over the cooled cake for that glossy, sticky finish. It’s surprisingly quick to assemble—simply mix, layer, bake, and add your caramel topping. What makes this process special is the way the bananas keep the cake unbelievably moist and flavorful, while the caramel layers add a depth of sweetness that’s addictive. Whether you’re a seasoned baker or a kitchen novice, you’ll find this recipe straightforward, with foolproof steps that deliver a bakery-quality dessert every time.
Ingredients
For the Main Batter:
- 3 large ripe bananas (the cheesier, the better—overripe bananas add more flavor!)
- 2 cups all-purpose flour (or GF flour blend if you’re gluten-free)
- 1 cup granulated sugar (you can reduce slightly if your bananas are very sweet)
- 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Filling:
- Optional swirl: 1/2 cup caramel sauce (see below for homemade caramel tips)
For the Glaze:
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- Extra caramel sauce for drizzle
- Optional sea salt flakes for a salted caramel finish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or line a loaf tin with parchment paper. If you’re making a layered cake, prepare your cake rounds accordingly. I always butter the pan generously and dust it with a little flour or sugar—this helps the cake release beautifully.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Doing this first ensures even distribution and prevents clumping. Set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, mash the bananas with a fork until smooth. Add the melted butter, eggs, vanilla, and sugar. Whisk until everything’s nicely combined. The batter should be a little lumpy from the bananas—don’t overmix, or your cake might turn out dense.
Step 4: Combine
Gently fold the dry ingredients into the wet, just until you see no more flour streaks. Overmixing will activate the gluten and make the cake tough. It’s okay if it’s a bit lumpy—bananas love a gentle touch!
Step 5: Prepare Filling
If you’re using caramel as a swirl, warm it slightly so it’s pourable. You can make your own caramel or use store-bought—I have a favorite homemade recipe below. Drop small dollops of caramel into the batter, then swirl gently with a skewer or knife to create beautiful marbling.
Step 6: Layer & Swirl
Pour the batter into your prepared pan, then add spoonfuls of caramel on top. Use a toothpick or skewer to swirl the caramel into the batter without overmixing. This step is what gives you gorgeous marbled patterns and that irresistible caramel flavor in every bite.
Step 7: Bake
Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. My oven runs a little hot sometimes, so I start checking at 50 minutes. The cake should be golden on top and slightly risen. If the top browns too quickly, cover loosely with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. While it’s still warm, drizzle with warm caramel sauce or wait until it’s cooled for a firmer drizzle. I like sprinkling a pinch of sea salt over the caramel for that perfect salted caramel contrast.
“I don’t know if I’ve ever eaten a better Sweet Banana Caramel Cake How to Bake. The rub alone is wonderful, but the sauce??? Over the top!”
Step 9: Slice & Serve
Slice with a serrated knife, wiping it clean between cuts for neat slices. Best served warm or at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This cake is perfect with a cup of coffee or a glass of cold milk, and I swear it gets better the next day—if it lasts that long!
What to Serve It With
This banana caramel cake is pretty much a chameleon—it’s as good for breakfast, brunch, or dessert as it is for cozy snacks. For breakfast, slice it thick and serve with a strong coffee or a latte—my kids love drizzling a little extra caramel over theirs. For brunch, pair it with fresh fruit and a dollop of Greek yogurt; the sweetness balances beautifully with the tartness of berries or a squeeze of citrus. As an after-dinner treat, serve warm with vanilla ice cream or whipped cream, drizzled generously with caramel and sprinkled with sea salt flakes for that sophisticated salted caramel touch. And it’s fantastic just on its own—the smell alone will make everyone gather in the kitchen. Sometimes I slice it thin and pack it in lunches, or serve it as an afternoon snack with a hot cup of tea. Honestly, it’s one of those recipes you just keep coming back to because it’s equally comforting and fancy—like a hug in cake form.
Top Tips for Perfecting Your Banana Caramel Cake
From years of baking, I’ve gathered some wisdom that’ll help you perfect this recipe every time. First, make sure your bananas are super ripe—those dark, speckled ones are perfect because they’re naturally sweeter and more flavorful. I’ve tested using them frozen and thawed, which works great if your bananas are on the brown side and you want to save them for baking later. When mixing the batter, be gentle—overmixing is the enemy of moist, tender cake; just combine until everything is barely incorporated. For that beautiful swirl of caramel, I highly recommend warming it up so it flows smoothly but isn’t runny—this makes swirling easier and results in neater patterns. If you want to experiment with ingredient swaps, use coconut sugar instead of white sugar for a richer, caramel-like flavor, or swap half the flour for almond flour for a nutty twist. I learned that baking the cake in the middle rack ensures even heat and prevents overbrowning. For the glaze, I suggest adding a pinch of sea salt to your caramel to enhance flavors. And lastly, I learned to let the cake cool completely before glazing—hot caramel on a warm cake can make everything too sticky, and you don’t want that gooey mess.
Storing and Reheating Tips
The good news is this cake keeps well, and with a few tricks, you can enjoy it for days. If you plan to eat it within a day or two, keep it covered at room temperature—just make sure it’s in an airtight container or wrapped tightly. Refrigeration is fine if your house is hot or humid; just note that cold might firm up the caramel slightly, but it still tastes divine. To reheat, warm slices in the microwave for about 15-20 seconds—just enough to soften the caramel and bring out the warm, gooey texture. For longer storage, wrap the cake tightly in plastic wrap or foil, place in an airtight container, and freeze for up to three months. Thaw in the fridge overnight or at room temperature. When reheating from frozen, microwave gently, checking every 10 seconds so the caramel doesn’t burn or become too runny. If you’ve added fresh caramel or glaze, wait until the cake is fully reheated—warming the cake first prevents the glaze from becoming overly sticky or slimy. The key is to keep everything moist, tender, and flavorful, even days later—trust me, it’s worth the little extra effort.
Frequently Asked Questions
Final Thoughts
This banana caramel cake has become a staple in my home because it’s so much more than just a dessert—it’s a source of comfort, a reason to gather, and a sweet little reminder that the simplest ingredients can turn into something extraordinary. The combination of fruity, tender cake with that sticky, rich caramel is just magnifique—it’s like a hug in every slice. Plus, it’s forgiving enough that even if you’re not a seasoned baker, you’ll end up with something spectacular. I always say, if you’re going to indulge, do it right, and nothing beats homemade. I encourage you to try this recipe, tweak it to your liking, and enjoy every delicious bite. I’d love to hear how yours turns out—share your variations or any tips you pick up along the way. Happy baking, and don’t forget to leave some room at the table for a second slice!
banana caramel cake
Ingredients
Main Ingredients
- 1.5 cups sugar
- 0.75 cup unsalted butter
- 0.5 teaspoon vanilla extract
- 0.75 cup sour cream
- 3 tablespoons vegetable oil
- 3 large eggs
- 0.5 large egg white
- 2.5 cups all purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup mashed bananas
- 1 cup Caramel Sauce *
- 0.333 cups banana chips
- 1.5 cups salted butter
- 1.25 cups shortening
- 10.5 cups powdered sugar
- 2 teaspoons vanilla extract
- 7 tablespoons caramel sauce room temperature
- 3 tablespoons water
Instructions
Preparation Steps
- Preheat the oven to 350°F. Grease three 8-inch round cake pans. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mashed bananas and vanilla. In another bowl, whisk dry ingredients and add gradually to wet mixture. Divide batter evenly into pans and bake for 24-26 minutes. Cool completely.
- Prepare the frosting: Beat butter and shortening until smooth. Add powdered sugar gradually, then vanilla and caramel sauce. Mix until smooth and adjust consistency with water if needed.
- Assemble the cake: Level the cake layers. Spread caramel sauce on first layer, add frosting, repeat with second layer, then frost the whole cake. Decorate with banana chips and drizzle caramel sauce around the edges.
