Recipes

Caramel Banana Cake

Caramel Banana Cake

Moist banana cake layered with decadent caramel frosting.

Ingredients:

1½ cup sugar
½ cup butter
2 eggs, separate yolks and whites
2 ripe bananas
½ cup milk + 1 tsp white vinegar (or, ½ cup buttermilk if you have it)
1⅔ cup cake flour or all purpose
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
1¾-2 cup powdered sugar
¼ tsp sea salt

Directions:

Preheat oven to 350ºF.

Cream the sugar and butter in a mixing bowl and add the egg yolks, bananas, and milk mixture (or buttermilk if you have it), 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. Butter and flour two 8-inch cake pans and divide the batter evenly. Bake 20-25 minutes or until a toothpick comes out clean. Let cool completely before frosting.

Caramel Frosting

In a sauce pan over low heat, melt the butter and then stir in the brown sugar. Let cook for 2-3 minutes, stirring often. Add the milk and bring to a boil stirring 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.

19 comments on “Caramel Banana Cake

  • Just confirming the amount for the flour. Looks like 12 one third cups. Is that correct? Or should it read 1 and 2/3 cup?

    Please confirm

    Thanks
    Denise

    1. Thank you so much for bringing this to our attention. 1 and 2/3 cup cake flour or all-purpose flour is what the recipe calls for. We appreciate you helping us to improve and we have now updated the recipe.

  • Can I cut this in half and make a single layer cake, or 6 cup cakes? I’m single and the whole cake is just too much for one person.

  • The recipe says: ‘Beat the remaining egg white into soft peaks and fold into the cake batter.’ Do you mean egg whites (plural)? If not, when is the first egg white used?

    Thanks!

  • This sounds delicious! I’d like to make it for my son who is gluten-sensitive. Any idea which type of gf flour I should use?
    Thanks!

    1. Thank you for your interest! Chef Carrie recommends Cup4Cup or your favorite gluten-free all-purpose flour.

  • Is the milk plus vinegar a substitute for buttermilk? If so, do I just need a half cup of buttermilk or one half plus two tablespoons?

      1. Hello! Chef Carrie wrote this recipe with typical pantry items in mind since a lot of people are hunkered down. She said that 1/2 cup buttermilk would work beautifully. Or, you can do 1/2 cup milk plus the vinegar. Let us know if you have any further questions or how yours turns out. Enjoy!

    1. Hello! Thank you so much for reaching out, but we do not have the nutritional facts on this recipe. We will pass your suggestion along for future consideration.

    1. Hi Tony! Currently we are not carrying these cakes in our stores, but thank you so much for reaching out.

  • i can’t wait b to try making this. but i only have 9 imch round pans… any specific recommendations other than not baking as long / checking to see if it’s done early?

    1. Hi Kelly! Thanks for reaching out. Your thoughts are exactly what Chef Carrie recommends. Let us know how it turns out!

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