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Moist Banana Cake with Caramel

Moist Banana Cake with Caramel

Moist Banana Cake with Caramel is a perfectly balanced dessert combining ripe bananas’ natural sweetness with a rich caramel drizzle. This soft, tender cake is fragrantly delicious and ideal for special occasions or cozy snacks. Featuring simple pantry staples and versatile serving options, it offers a melt-in-your-mouth experience everyone will love.

Ingredients

Scale

Banana Cake Ingredients

  • 3 ripe bananas, mashed (about 1½ cups)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup brown sugar, packed
  • ½ cup unsalted butter, softened (or coconut oil for dairy-free)
  • 2 large eggs, room temperature (or flax eggs for vegan)
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream or milk (or almond/oat milk for dairy-free)

Caramel Sauce

  • ½ cup caramel sauce (homemade or store-bought)

Optional Add-Ins and Garnishes

  • ½ cup chopped walnuts or pecans
  • Melted dark chocolate for drizzle
  • Ground cinnamon or nutmeg (½ teaspoon each)
  • Sea salt for sprinkling
  • Fresh banana slices
  • Whipped cream, vanilla ice cream, or Greek yogurt for serving

Instructions

  1. Prepare Your Bananas: Start with very ripe bananas, ideally with plenty of brown spots for maximum sweetness and moisture. Mash them thoroughly until smooth but still a little chunky for texture.
  2. Mix the Wet Ingredients: Cream softened butter and brown sugar together until fluffy. Beat in the eggs one at a time, then add vanilla extract and mashed bananas. Mix everything well to combine.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent.
  4. Create the Batter: Gradually add the dry ingredients into the wet mixture, alternating with the milk or cream to keep the batter smooth and moist. Mix just until incorporated to avoid overworking the flour.
  5. Bake the Cake: Pour the batter into a greased or parchment-lined pan. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before adding the caramel.
  6. Add the Caramel: Once the cake is cooled, drizzle homemade or store-bought caramel sauce generously over the top. For extra indulgence, allow the caramel to soak in before serving.

Notes

  • Use Overripe Bananas: The riper the bananas, the better the flavor and moisture.
  • Don’t Overmix: Mix batter just until combined to keep the cake light and tender.
  • Room Temperature Ingredients: Using room-temp eggs and butter helps everything blend smoothly for better texture.
  • Check Oven Temp: Use an oven thermometer to ensure accurate baking temperature and avoid drying out the cake.
  • Caramel Consistency: Warm caramel slightly if too thick before drizzling over the cake.

Nutrition

Keywords: banana cake, caramel cake, moist banana cake, banana dessert, caramel drizzle, gluten-free banana cake, dairy-free banana cake, banana cake variations