Ultimate Banana Caramel Cake: Your New Favorite Dessert Recipe

Banana Caramel Cake – a truly irresistible dessert featuring a wonderfully moist banana cake, topped with a luscious, velvety cream cheese frosting, and generously drizzled with a rich, super easy homemade caramel sauce!

We’ve all been there: you buy a bunch of fresh bananas with the best intentions, your family devours the first batch, and then the next week, those beautiful yellow fruits sit on the counter, slowly but surely turning spotted and brown. Before you even think about tossing them, I have the perfect solution for your overripe banana dilemma! My new recipe for a sensational Banana Caramel Cake transforms those neglected bananas into a moist, flavorful cake that’s truly out of this world. Each slice boasts a rich, tender banana cake base, generously topped with the creamiest, tangiest cream cheese frosting, and finished with irresistible swirls of gooey, homemade caramel. It’s a symphony of flavors and textures that will have everyone, including the pickiest eaters, begging for an extra slice.

This Banana Caramel Cake isn’t just a dessert; it’s an experience. The natural sweetness of ripe bananas perfectly complements the rich, buttery notes of the caramel, all balanced by the bright, tangy cream cheese frosting. It’s a comforting treat that’s surprisingly easy to make, even for novice bakers. Get ready to impress your family and friends with this show-stopping cake!

More Delicious Banana Recipes to Try

If you find yourself with an abundance of ripe bananas often, or simply can’t get enough of their delightful flavor, here are some other fantastic banana recipes from my collection that you absolutely must try:

• Best Cheesecake Banana Bread Recipe
• Banana Bread With Streusel Topping Recipe
• Layered Banana Creme Brûlée Cake

Why This Banana Caramel Cake Will Become Your Favorite

There are countless reasons to fall in love with this Banana Caramel Cake, but let me highlight a few that make it truly special:

• The Perfect Flavor Duo: This recipe brings together the classic comfort of ripe bananas with the luxurious richness of caramel in a way that truly sings. The moist banana cake provides a wholesome base, while the creamy, tangy cream cheese frosting and sweet, buttery caramel sauce create a harmonious blend of flavors and textures in every single bite. It’s an unforgettable taste sensation that will tantalize your taste buds.
• Ideal for Any Occasion: Whether you’re celebrating a special birthday, looking for a comforting after-school treat, or simply want to brighten up a mundane Monday morning, this cake is your go-to. Its inviting aroma and delightful taste make it suitable for grand celebrations or quiet moments of self-indulgence. It’s a versatile dessert that always hits the spot.
• Effortless to Master: Don’t let the impressive appearance fool you – this banana caramel cake recipe is surprisingly easy to make. With a list of common pantry ingredients and clear, straightforward instructions, bakers of all skill levels, from beginners to seasoned pros, can achieve a flawless result. The homemade caramel sauce, in particular, is designed to be simple and foolproof, adding that gourmet touch without any stress.

Essential Ingredients for Your Banana Caramel Cake

To create this magnificent Banana Caramel Cake, you’ll need a combination of pantry staples and a few specific items to ensure the best flavor and texture. While the full, detailed list can be found in the recipe card at the bottom of this page, here’s a quick overview of some key ingredients to keep in mind:

• **Unsalted butter, room temperature:** Crucial for achieving that perfect fluffy cake batter and smooth, creamy frosting. Using unsalted butter gives you control over the salt content.
• **Vegetable oil:** Adds an extra layer of moisture to the cake, keeping it tender for days.
• **Large eggs:** Essential for structure and richness. Ensure they are at room temperature for better emulsification with other ingredients.
• **Buttermilk, room temperature:** Reacts with baking soda to create a light, airy crumb. Room temperature buttermilk blends seamlessly into the batter.
• **Vanilla extract:** A foundational flavor enhancer in both the cake and the frosting, and adds depth to the caramel.
• **Medium-sized ripened bananas, mashed:** The star of the show! The riper, the better – look for bananas with plenty of brown spots for maximum sweetness and flavor.
• **Light corn syrup:** A secret ingredient for the caramel sauce, preventing crystallization and ensuring a silky-smooth texture.
• **Heavy cream, warmed:** Added to the hot caramel, it cools the mixture slightly and creates that luxurious, creamy consistency. Warming it beforehand prevents the caramel from seizing.
• **Powdered sugar, measured and then sifted:** For the frosting, sifting is vital to prevent lumps and achieve a truly smooth, airy texture.

Remember, precise measurements and quality ingredients are key to baking success. Always refer to the recipe card for exact quantities!

Step-by-Step Instructions: Baking the Perfect Banana Cake

Let’s begin with the foundation of this incredible dessert: the moist and flavorful banana cake. While these are the essential steps, always refer to the complete recipe card at the bottom for all details and notes.

1. Preheat and Prepare the Pan: Start by preheating your oven to 325°F (163°C). This ensures your oven is at the correct temperature when the cake goes in, promoting even baking. Take a 9×13 metal pan, spray it generously with non-stick spray, then line the bottom with parchment paper. Spray the parchment paper again for extra assurance. Use metal binder clips to secure the parchment paper along the edges, preventing it from curling up. Set this prepared pan aside.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed throughout the batter. Set this bowl aside for later.
3. Mash Bananas: In a separate medium-sized bowl, mash your ripened bananas with a fork until they are completely smooth. Overripe bananas are easier to mash and provide the best flavor. Aim for a consistency similar to baby food, with no large lumps. Set these mashed bananas aside.
4. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature unsalted butter, vegetable oil, and granulated sugar. Beat on medium speed for about 3 minutes, or until the mixture becomes light, fluffy, and pale in color. Periodically scrape down the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are evenly incorporated.
5. Add Eggs and Vanilla: With the mixer still on medium speed, add the large eggs one at a time. Mix thoroughly after each addition for approximately 30 seconds, allowing each egg to fully incorporate into the mixture before adding the next. Once all eggs are in, add the vanilla extract and mix on low speed until just combined. Be careful not to overmix.
6. Combine Ingredients: Reduce the mixer speed to low. Gradually add half of the dry ingredients to the butter mixture, mixing until just incorporated. Then, add half of the buttermilk, mixing gently. Repeat this process, adding the remaining dry ingredients, followed by the remaining buttermilk, always starting and ending with the dry ingredients. Mix only until no streaks of flour remain; overmixing will result in a tough cake. Remove the bowl from the stand mixer.
7. Fold in Bananas: Using a rubber spatula, gently fold the mashed bananas into the cake batter until they are fully incorporated. Make sure to scrape the bottom of the bowl to ensure no dry pockets are left. The folding motion helps keep the batter light and airy.
8. Bake: Carefully pour the batter into your prepared 9×13 pan. Use the back of a spoon or an offset spatula to evenly distribute and smooth out the top of the batter. Bake for 45-50 minutes. To check for doneness, insert a cake tester or a toothpick into the center of the cake; it should come out with just a few moist crumbs attached, not wet batter.
9. Cool: Once baked, remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely in the pan before attempting to frost it. A warm cake will melt the frosting!

Step-by-Step Instructions: Homemade Caramel Sauce

This silky, rich caramel sauce is surprisingly simple to make and elevates this cake to new heights. Follow these steps carefully for perfect results:

1. Prepare Caramel Base: In a medium-sized, heavy-bottomed saucepan, combine the water, granulated sugar, and light corn syrup. Gently stir them together until just combined. This initial mix helps the sugar dissolve evenly. Turn on the heat to medium.
2. Cook Caramel: Bring the sugar mixture to a boil over medium heat. At first, you’ll see many small, fast bubbles. As the sugar begins to caramelize, the bubbles will slow down and become larger. **Important:** Do not stir the mixture once it starts boiling, as this can cause sugar crystals to form, ruining your caramel. Swirl the pan gently if needed to ensure even cooking, but resist the urge to stir.
3. Monitor Color: Continue boiling until the mixture transforms into a beautiful golden brown color. This process can take several minutes and can change quickly from perfect to burnt, so watch it very closely and do not leave it unattended. A rich amber color indicates it’s ready.
4. Warm Cream: While the caramel is cooking, warm the heavy cream in the microwave for approximately 1 minute. It should be warm to the touch, but not boiling. Warm cream helps prevent the caramel from seizing when added.
5. Add Warm Cream: Once the caramel reaches its desired golden brown hue, immediately remove the saucepan from the heat. Carefully and slowly pour the warm heavy cream into the hot caramel mixture. **Be extremely cautious,** as the mixture will vigorously bubble up and release steam. Stir continuously with a heat-resistant spatula or wooden spoon until the caramel and cream are thoroughly combined and smooth.
6. Finish Caramel: Transfer the hot caramel mixture to a separate heatproof bowl. Add the pure vanilla extract, salt, and butter. Let the mixture sit undisturbed for a few minutes, allowing the butter to melt from the residual heat. Then, stir everything together until the butter is fully incorporated and the sauce is smooth and glossy.
7. Cool Caramel: Allow the caramel sauce to cool completely to room temperature before using it on your cake. As it cools, it will thicken to a perfect drizzling consistency.

Step-by-Step Instructions: Velvety Cream Cheese Frosting

This tangy, sweet cream cheese frosting is the perfect complement to the rich banana cake and caramel sauce. Here’s how to achieve that smooth, luscious texture:

1. Cream Butter and Cream Cheese: In the bowl of an electric mixer (stand mixer or handheld), combine the room-temperature unsalted butter and cream cheese. Ensure both are softened to room temperature for a smooth, lump-free frosting. Beat them together on medium speed for about 2 minutes. Stop the mixer, scrape down the sides and bottom of the bowl thoroughly with a rubber spatula, then continue beating for an additional 2 minutes until the mixture is light, fluffy, and homogenous.
2. Add Dry and Wet Ingredients: Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about one cup at a time, mixing until just incorporated after each addition. Once all the powdered sugar is in, add the heavy whipping cream, vanilla extract, and a pinch of salt. Continue to beat on low speed until all ingredients are fully combined and the mixture starts to come together. Again, scrape down the sides of the bowl to ensure everything is well mixed.
3. Beat Until Fluffy: Increase the mixer speed to medium-high. Beat the frosting for about 3 to 5 minutes. During this time, the frosting will become noticeably lighter in color, incredibly fluffy, and airy. It should be wonderfully smooth and spreadable.
4. Remove Air Pockets: For a truly smooth and professional-looking finish, use a rubber spatula or a sturdy wooden spoon to gently mix the frosting by hand for about a minute. This step helps to push out any excess air pockets that might have been incorporated during the high-speed beating, resulting in a beautifully smooth consistency.

Step-by-Step Instructions: Cake Assembly

Now that you have your perfectly baked cake, luscious frosting, and rich caramel sauce, it’s time to bring it all together for the grand finale!

1. Frost the Cake: Ensure your banana cake is completely cooled in the pan. Even a slightly warm cake will cause your beautiful cream cheese frosting to melt and slide off. Once cooled, use an offset spatula to generously spread the velvety cream cheese frosting evenly over the entire top surface of the cake. Aim for an even layer from edge to edge.
2. Add Caramel: Take your cooled caramel sauce. Using a spoon, drizzle or add dollops of the caramel sauce strategically over the frosted cake. You’ll only need about half of the prepared caramel sauce for the topping; the remaining half can be served on the side with individual slices for an extra burst of flavor.
3. Swirl Caramel: For an artistic touch and to ensure the caramel is beautifully integrated into the frosting, use a knife or a skewer to gently swirl the caramel through the cream cheese frosting. Create elegant patterns or rustic swirls, as you prefer.
4. Serve: This Banana Caramel Cake is best served at room temperature. The flavors are most pronounced, and the frosting and caramel have the perfect consistency. Don’t forget to offer the remaining caramel sauce on the side for those who desire an extra delicious drizzle!

Expert Tips and Tricks for Your Best Banana Caramel Cake

Achieving a bakery-worthy Banana Caramel Cake is easier than you think with these helpful tips and tricks:

• Embrace Overripe Bananas: This is perhaps the most important tip! Don’t use perfectly yellow bananas. The blacker and spottier your bananas are, the sweeter and more intensely flavored your cake will be. The natural sugars develop significantly as bananas ripen, contributing to both taste and moisture.
• Measure Flour Accurately: Flour is a structural ingredient, and too much can lead to a dry, dense cake. Always use the spoon-and-level method: spoon flour into your measuring cup until it’s overflowing, then level it off with the back of a knife without packing it down.
• Avoid Overmixing the Batter: Once you’ve added the dry ingredients to the wet, mix only until they are just combined and no streaks of flour are visible. Overmixing develops gluten, which can make your banana cake tough and chewy instead of tender and moist.
• Room Temperature Ingredients are Key: For both the cake and the frosting, ensure your butter, eggs, buttermilk, and cream cheese are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter and a perfectly creamy, lump-free frosting. Take them out of the fridge at least 30 minutes to an hour before you start baking.
• Ensure Even Baking: Ovens can have hot spots. To promote even baking and a consistent rise, consider rotating your cake pan halfway through the baking time.
• Check for Doneness Carefully: Every oven is different, so baking times are always approximate. Start checking your cake a few minutes before the suggested bake time. A toothpick inserted into the center should come out with just a few moist crumbs, not wet batter.
• Cool Completely Before Frosting: Patience is a virtue here! A warm cake will melt your beautiful cream cheese frosting, turning it into a runny mess. Ensure the cake is absolutely cool to the touch before you begin frosting.
• Adjust Caramel Consistency: If your homemade caramel sauce becomes too thick to drizzle easily after cooling, simply warm it gently in the microwave for 10-20 seconds, stirring until it reaches your desired consistency. If it’s too thin, let it cool longer, or refrigerate for a few minutes.
• Caramel Safety: When making caramel, sugar gets extremely hot. Always be cautious when pouring in the warm cream, as it will bubble up vigorously. Use a long-handled spoon or spatula and keep your face away from the steam.

Recommended Tools for Baking Excellence

Having the right tools can make all the difference in your baking experience, making it more efficient and enjoyable. Here are some recommended tools for making this Banana Caramel Cake:

• Stand mixer with paddle attachment: Essential for creaming butter and sugar, and for whipping up a fluffy cream cheese frosting. It makes the process much easier and more consistent.
• 9×13 metal baking pan: The ideal size for this sheet cake, ensuring even baking and a good cake-to-frosting ratio. Metal pans conduct heat well for consistent results.
• Parchment paper: Prevents sticking and makes it easy to lift the cake out of the pan, ensuring a clean release and perfect edges.
• Metal binder clips: A simple hack to secure parchment paper in the pan, preventing it from shifting during pouring and baking.
• Medium-sized saucepan: Crucial for making the homemade caramel sauce. A heavy-bottomed pan is best for even heat distribution, reducing the risk of burning the sugar.
• Rubber spatula: Indispensable for scraping down bowls, folding ingredients, and ensuring no precious batter or frosting is left behind.
• Mixing bowls: A set of various sizes will be helpful for separating wet and dry ingredients, mashing bananas, and preparing the caramel.
• Offset spatula: Perfect for smoothly spreading frosting and creating those beautiful caramel swirls on top of the cake.

Frequently Asked Questions About Banana Caramel Cake

Here are answers to some common questions you might have while making and enjoying your Banana Caramel Cake:

Q: Can I use a different pan size for this recipe?

A: Yes, you certainly can! This recipe is designed for a 9×13 inch sheet cake, which yields a generous cake. If you opt for a different pan size, such as two 8-inch round pans or three 6-inch round pans for a layer cake, you will need to adjust the baking time accordingly. Smaller or thicker cakes will require less or more time in the oven. Always keep a close eye on the cake and test for doneness with a toothpick inserted into the center. It should come out with a few moist crumbs, not wet batter.

Q: How should I store the Banana Caramel Cake to keep it fresh?

A: To maintain its optimal freshness and delicious flavor, store the Banana Caramel Cake in an airtight container. At room temperature, it will stay delightful for up to 3 days. If you wish to extend its shelf life, refrigerate the cake for up to a week. Just be sure to bring it back to room temperature before serving for the best taste and texture experience.

Q: Can I freeze the Banana Caramel Cake?

A: Absolutely! This cake freezes wonderfully, making it a great option for meal prep or enjoying a slice whenever a craving strikes. For best results, wrap the cooled cake tightly in plastic wrap, ensuring no air can get in, then wrap it again in aluminum foil. This double layer of protection will prevent freezer burn. It will keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy, thaw the cake overnight in the refrigerator before serving. You can also freeze individual slices for quick treats!

Storing and Freezing Your Banana Caramel Cake

Proper storage is essential to keep your delicious Banana Caramel Cake fresh and enjoyable for as long as possible:

Storing: Once the cake has cooled and been frosted, it’s best to store it in an airtight container. This will protect it from drying out and absorbing other odors. You can keep it at room temperature for up to 3 days, especially if your kitchen isn’t too warm. For longer storage, or if you prefer a firmer frosting, refrigerate the cake for up to a week. Just remember to let it come to room temperature for about 30 minutes before serving, as the flavors and texture are best when not chilled.

Freezing: This cake is an excellent candidate for freezing, perfect for making ahead or saving leftovers. To freeze, ensure the cake is completely cooled and frosted. Wrap the entire cake (or individual slices) tightly in plastic wrap, making sure there are no exposed areas. Then, add an additional layer of aluminum foil for extra protection against freezer burn. The cake will maintain its quality in the freezer for up to 3 months. When you’re ready to indulge, transfer the frozen cake to the refrigerator to thaw overnight. Once thawed, it’s ready to serve!

I genuinely hope you love this Banana Caramel Cake recipe as much as I do! Your feedback is incredibly valuable, so please don’t hesitate to leave a 5-star review and a comment below if you enjoyed making it or have any questions. Your thoughts mean the world to me and help other bakers discover this wonderful treat. Also, for more baking inspiration, behind-the-scenes fun, and delicious new recipes, be sure to follow me on Instagram, Pinterest, and TikTok. I can’t wait to connect with you there and see your baking creations!

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Recipe

Banana Caramel Cake

Molly Murphy

delicious banana cake with a velvety cream cheese frosting and super easy homemade caramel sauce!

Print Recipe
Pin Recipe

Course Dessert

Cuisine American

Servings 24

Ingredients

 

 

• 3 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 tablespoon vegetable oil
• 1 ½ cups granulated sugar
• 4 large eggs room temperature
• 1 ¼ cups buttermilk room temperature
• 1 teaspoon vanilla extract
• 4 medium-sized ripened bananas mashed

For the Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream warmed
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 tablespoons butter

For the Cream Cheese Frosting:

• 1 cup unsalted butter room temperature
• 6 ounces cream cheese room temperature
• 4 cups powdered sugar measured and then sifted
• ¼ cup heavy whipping cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

For the Cake:

• Preheat your oven to 325°F (163°C). Spray a 9×13 metal pan with non-stick spray, line the bottom with parchment paper, and spray again. Use metal binder clips to secure the parchment paper. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In another medium-sized bowl, mash the bananas with a fork until completely smooth. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
• Add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds per addition). Add the vanilla and mix on low until combined.
• With the mixer on low, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just incorporated, then remove the bowl from the stand mixer.
• Fold in the mashed bananas with a rubber spatula until fully incorporated, making sure to scrape down the bottom of the bowl.
• Evenly distribute the batter into the prepared cake pan and smooth out the top with the back of a spoon.
• Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
• Allow the cake to cool completely in the pan before proceeding.

For the Caramel Sauce:

• In a medium-sized saucepan, combine the water, granulated sugar, and corn syrup. Gently mix together before turning on the heat.
• Over medium heat, bring the sugar mixture to a boil. Bubbles will be fast and small at first, then slow down and become larger as it caramelizes. Do not stir during this process to prevent crystallization.
• Let the mixture boil until it turns golden brown. This may take a few minutes, so watch closely to avoid burning.
• Heat the cream in the microwave for 1 minute until warm.
• Once the caramel achieves a golden brown color, remove it from heat and carefully add the warm cream. Stir until the caramel and cream are thoroughly combined. Be cautious, as the mixture will bubble up.
• Transfer the caramel mixture to a separate bowl, then add the vanilla, salt, and butter. Let it sit until the butter melts, then stir until well incorporated.
• Allow the caramel to cool completely before using it on the cake.

For the Cream Cheese Frosting:

• In the bowl of an electric mixer, combine the room-temperature butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for an additional 2 minutes.
• On low speed, add the sifted powdered sugar, followed by the cream, vanilla extract, and a pinch of salt. Beat on low until fully combined. Scrape down the sides of the bowl.
• Increase the mixer speed to medium-high and beat for about 3 to 5 minutes until light and fluffy.
• Use a rubber spatula or a wooden spoon to remove any air pockets by mixing gently for a smooth consistency.

Assembly:

• Leave the cake in the pan. Once it’s completely cool, frost the cake with the cream cheese frosting.
• Add dollops of caramel sauce to the frosted cake (you’ll only need about half of the caramel; serve the remaining half on the side with each slice).
• Swirl the caramel into the cream cheese frosting using a knife or a skewer.
• Serve the cake at room temperature.

Notes

Make sure all ingredients are at room temperature for the best results.
Do not overmix the batter to keep the cake light and fluffy.
Watch the caramel closely to avoid burning, as it can change from perfect to burnt quickly.
Allow the cake and caramel to cool completely before assembling to prevent the frosting from melting.

Keyword cake, caramel, sheet cake, banana,

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