Banana Caramel Cake: A Moist, Buttery Delight with Irresistible Sweetness

Why You’ll Love This Recipe

There’s something special about the combination of ripe bananas and golden caramel — it’s rich, nostalgic, and utterly comforting. Banana Caramel Cake takes that flavor pairing to the next level with a moist banana-infused sponge layered or drizzled with buttery caramel sauce. Each bite melts in your mouth with the perfect balance of sweetness and warmth. This cake is ideal for any occasion — from casual family gatherings to elegant desserts for guests. I made it once with homemade salted caramel sauce, and the hint of salt perfectly balanced the sweetness of the bananas. It’s a dessert that feels both homey and indulgent — the kind of cake you’ll want to bake again and again just for the aroma that fills your kitchen.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ripe bananas: The heart of this cake. Use very ripe bananas with brown speckles — they bring natural sweetness and ensure a moist, tender crumb.

All-purpose flour: The base that gives the cake structure while keeping it soft and fluffy. Sift it for a lighter texture.

Baking powder and baking soda: These leavening agents make the cake rise beautifully and stay airy.

Butter: Use unsalted butter for richness and flavor. Creaming it with sugar creates that perfect buttery base.

Brown sugar: Deepens the sweetness and adds caramel undertones that complement the sauce perfectly.

Eggs: Bind the ingredients together and help achieve that light, moist texture.

Milk or buttermilk: Adds moisture and tenderness. Buttermilk gives a subtle tang that balances the sweetness.

Vanilla extract: A must-have for that warm, fragrant finish.

Salt: Just a pinch enhances every flavor and balances the caramel’s sweetness.

Caramel sauce: The showstopper — a rich, buttery caramel sauce drizzled over the cake or used as a filling between layers. You can use store-bought or make your own with sugar, butter, and cream.

Powdered sugar (optional): For a light dusting on top or to blend into a caramel glaze.

When I first baked this, I added a bit of cinnamon to the batter — it brought an extra layer of warmth and made the cake taste like banana bread’s sophisticated cousin.

Directions

Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or two smaller pans if you plan to layer the cake.

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, mash the ripe bananas until smooth, then mix them into the butter mixture.

Whisk together the flour, baking powder, baking soda, cinnamon (if using), and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk or buttermilk, until just combined. Be careful not to overmix.

Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before removing from the pan.

Warm your caramel sauce and drizzle it generously over the cooled cake, letting it seep into every crack and corner. For a layered version, spread caramel between the layers and on top. Sprinkle lightly with sea salt if you enjoy that sweet-salty contrast. Serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves 8–10 people
Prep time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Storage/reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm slices in the microwave for 10–15 seconds before serving to soften the caramel. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature before serving.

Variations and Customizations

Salted Caramel Banana Cake

Add flaky sea salt to the caramel topping for a trendy salted caramel finish.

Layered Banana Caramel Dream

Bake two layers and spread caramel and whipped cream between them for a bakery-style presentation.

Nutty Banana Delight

Fold chopped pecans or walnuts into the batter for added crunch and depth.

Cream Cheese Frosted Version

Top the cake with cream cheese frosting and drizzle caramel over it for a luxurious touch.

Chocolate Drizzle

Add a layer of melted chocolate over the caramel for a rich, bittersweet contrast.

Coconut Caramel Cake

Mix shredded coconut into the batter for a tropical twist.

Caramel Banana Cupcakes

Use the batter to make cupcakes and drizzle each one with caramel before serving.

Gluten-Free Option

Use a 1:1 gluten-free flour blend for a celiac-friendly version with the same texture.

Banana Caramel Trifle

Cube the cake and layer it with whipped cream and caramel sauce for an elegant dessert parfait.

Maple Caramel Fusion

Substitute part of the sugar with maple syrup for a subtle, autumn-inspired flavor.

FAQs

Can I use overripe bananas?

Yes — the riper, the better! They add natural sweetness and keep the cake moist.

Can I make my own caramel sauce?

Absolutely. Melt butter and brown sugar together, then stir in cream for a quick, rich caramel.

What’s the best way to keep the cake moist?

Store it covered and avoid overbaking. A drizzle of caramel helps seal in moisture.

Can I add chocolate chips?

Yes, chocolate pairs beautifully with banana and caramel flavors.

Do I need to refrigerate the cake?

Only if your kitchen is warm or if you’ve added a frosting that needs chilling.

Can I use oil instead of butter?

You can, but butter gives a richer flavor that complements the caramel better.

How do I know when it’s done baking?

The cake should spring back when touched lightly and a toothpick should come out clean.

Can I make this into a loaf cake?

Yes, bake in a loaf pan at the same temperature for about 50–55 minutes.

What toppings go well with this cake?

Whipped cream, toasted nuts, or a scoop of vanilla ice cream are all perfect choices.

Can I double the recipe?

Yes, simply double the ingredients and bake in two pans or a larger 9×13-inch dish.

Conclusion

Banana Caramel Cake is the perfect balance of homey and decadent — moist, flavorful, and drenched in golden caramel. Whether you serve it as a simple weeknight treat or as the grand finale to a dinner party, it never fails to impress. The combination of sweet banana and rich caramel is timeless, creating a dessert that’s as comforting as it is elegant. Once you try it, you’ll understand why this cake has a permanent place in every baker’s recipe collection — warm, buttery, and irresistibly delicious.

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