Caramel Banana Cake

PREP TIME 15 mins
COOK TIME 30 mins
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters


  • cups sugar
  • ½ cup butter
  • 2 eggs, separate yolks and whites
  • 2 ripe bananas
  • ½ cup milk + 1 Tbsp white vinegar
  • 1⅔ cups cake or all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • ½ cup walnuts or pecans, toasted if desired

Caramel Frosting:

  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup milk
  • 2 cups powdered sugar
  • ¼ tsp sea salt


Pre-heat oven to 350ºF. Butter and flour two 8-inch cake pans.
Cream the sugar and butter in a mixing bowl and add the egg yolks, bananas, and milk mixture, stirring after each addition..
In another bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients and nuts to the wet and stir to combine.
Beat the remaining egg whites into soft peaks and fold into the cake batter.
Divide the batter evenly between the two cake pans and bake 20-25 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
For the frosting, melt the butter over low heat and stir in brown sugar. Let cook for 2-3 minutes, stirring often.
Add the milk and bring to a boil, while continuing to stir often. Remove from heat and let cool to warm.
Beat in the powdered sugar and salt. Frost the cake quickly as frosting starts to stiffen as it gets cold.


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Dec 1st 2021

This looks so good! Can it be frozen?

- Louann

Dorothy Lane Market says:

We wouldn't recommend freezing this one. Thanks for reaching out!

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