Get ready to fall head over heels for this Banana Caramel Cake Recipe. Imagine the sweet aroma of ripe bananas baked into a moist, tender cake, swirled with ribbons of buttery caramel and finished with a golden drizzle for that irresistible gooey finish. Every bite is a perfect balance of comfort, nostalgia, and a little touch of decadence. Whether you’re a lifelong banana bread enthusiast or simply looking for the ultimate easy dessert to treat friends and family, this recipe has a way of bringing pure happiness to any table.
Ingredients You’ll Need
The ingredient list for this Banana Caramel Cake Recipe is short, sweet, and packed with flavor. Each piece plays a starring role, whether it’s creating that luscious crumb or adding a hint of spice, so don’t skip anything if you want to taste this cake in all its legendary glory.
- Mashed ripe bananas: Use soft, spotty bananas for the deepest natural sweetness and moisture.
- All-purpose flour: The reliable backbone that gives the cake its structure and signature tenderness.
- Baking powder & baking soda: Together they ensure a light, airy crumb and just the right rise.
- Salt: Just a pinch elevates all the sweet flavors while keeping things balanced.
- Ground cinnamon: Adds gentle warmth and a bakery-fresh aroma that pairs beautifully with bananas.
- Unsalted butter (softened): Creams into the sugars to give richness and a melt-in-your-mouth bite.
- Granulated sugar & light brown sugar: White sugar brings fluff, while brown sugar adds caramel notes and depth.
- Large eggs: Essential for binding and creating that lovely, cohesive texture.
- Vanilla extract: A hint of vanilla enhances the banana and caramel flavors in every forkful.
- Sour cream: The secret ingredient for extra-moist, never-dry cake!
- Milk: Loosens the batter just enough for a perfectly tender crumb.
- Caramel sauce: Brings gooey pockets of butterscotch sweetness and a glossy finish (save some for extra drizzling).
- Chopped pecans or walnuts (optional): For extra crunch and a hint of nutty flavor—entirely up to you!
How to Make Banana Caramel Cake Recipe
Step 1: Prep Your Pan and Oven
Start by setting your oven to 350°F (175°C) and giving a 9×13-inch baking pan a generous coat of nonstick spray or butter. This ensures your Banana Caramel Cake Recipe pops out effortlessly later, and preheating means it bakes up nice and even from the start.
Step 2: Whisk Dry Ingredients Together
In a medium bowl, combine your flour, baking powder, baking soda, salt, and cinnamon. Give it a good whisk to stay lump-free—this step ensures your cake bakes up fluffy and every bite is perfectly seasoned with a hint of spice.
Step 3: Cream Butter and Sugars
In your largest mixing bowl, beat the softened butter with both sugars until the mixture is pale and fluffy. This process whips air into the batter, creating that melt-in-your-mouth texture that makes banana cake so beloved.
Step 4: Add Eggs, Vanilla, Bananas, and Sour Cream
Crack in your eggs one by one, mixing well after each addition to keep things smooth. Now stir in the vanilla, mashed bananas, and sour cream. This stage is where the batter starts smelling absolutely dreamy and those bananas work their magic.
Step 5: Mix Wet and Dry, Then Fold in Caramel and Nuts
Working in two additions, stir the dry ingredient mixture into your wet mixture, alternating with the milk. Mix gently—just until the last streaks of flour disappear. Fold in the caramel sauce and nuts (if you’re feeling nutty). The batter will be rich, thick, and so fragrant you’ll want to eat it with a spoon!
Step 6: Bake the Cake
Spread that luscious batter evenly into your prepared pan. Pop it in the oven for 35 to 40 minutes. When a toothpick comes out clean from the center, it’s ready! Let the cake cool completely, then drizzle with extra caramel sauce just before serving for the most indulgent Banana Caramel Cake Recipe moment.
How to Serve Banana Caramel Cake Recipe
Garnishes
A little something on top goes a long way with this cake! Try a drizzle of warmed caramel sauce, a sprinkle of extra chopped nuts, or even a dusting of powdered sugar for instant bakery vibes. For a fancier presentation, a dollop of whipped cream or a swirl of cream cheese frosting with a final caramel cascade makes every slice feel special.
Side Dishes
Enjoy your Banana Caramel Cake Recipe alongside a scoop of vanilla ice cream, a glass of cold milk, or a cup of strong coffee. Each pairing brings out different notes in the cake—from the creamy to the refreshing—turning a simple treat into a mini dessert adventure.
Creative Ways to Present
If you’re serving a crowd, cut the cake into neat squares and arrange them on a platter in a checkerboard pattern, alternating with slices of fresh banana or caramel dollops. For celebrations, bake in round pans for a layer cake and go wild with caramel drizzle between layers and over the top. Little ramekins also make adorable individual servings for parties or lunchboxes!
Make Ahead and Storage
Storing Leftovers
Your Banana Caramel Cake Recipe keeps beautifully at room temperature for up to two days. Just cover the cake tightly with plastic wrap or store in an airtight container to keep it moist and delicious. If you’re stretching it over several days, move it to the refrigerator after day two to lock in that fresh-baked flavor.
Freezing
Want to stash some cake for a rainy day? No problem! Let the cake cool completely, slice into portions, and wrap each piece well before freezing. It’s smart to freeze without the caramel drizzle on top for the neatest results—simply add it after thawing. It’ll keep wonderfully for up to three months.
Reheating
If you love warm cake, microwave a slice straight from the fridge (or after thawing from the freezer) for 10–15 seconds until it’s soft and just warmed through. Add your drizzle of caramel post-microwave for a gooey, bakery-fresh experience anytime you please.
FAQs
Can I use plain yogurt instead of sour cream?
Yes, absolutely! Plain Greek yogurt is a great substitute for sour cream in this Banana Caramel Cake Recipe, and it’ll still keep your cake moist and tender. Just use it in the same measurement as the recipe calls for.
What’s the best way to mash bananas for this cake?
To get the right consistency, use very ripe bananas and mash them with a fork or potato masher until they’re mostly smooth with some small lumps remaining. This gives the cake plenty of banana flavor and the perfect texture!
Can I make this Banana Caramel Cake Recipe gluten-free?
Yes! Swap in your favorite 1:1 gluten-free all-purpose flour blend and check that your caramel sauce is certified gluten-free. The cake comes out just as delicious, though the crumb may be a bit more delicate depending on your flour brand.
How do I make homemade caramel sauce?
If you’d rather go for homemade caramel, simply melt 1 cup of sugar in a saucepan over medium heat, add 6 tablespoons butter, and stir until combined. Remove from heat and whisk in ½ cup heavy cream slowly. Cool slightly before adding to your cake or drizzling on top!
What kind of nuts work best in this recipe?
This Banana Caramel Cake Recipe is flexible, so you can use pecans, walnuts, or even hazelnuts for a fun twist. Toasting the nuts first brings a rich, nutty flavor that pairs so well with banana and caramel.
Final Thoughts
If you’ve been searching for a showstopper dessert that’s as easy as it is dazzlingly delicious, this Banana Caramel Cake Recipe is going to become your new go-to treat. It’s the kind of cake you’ll want to share at celebrations big and small… or simply enjoy with a cup of coffee on a quiet afternoon. Go ahead and give it a try—one bite and you’ll see why it’s worth baking again and again!
Print
Banana Caramel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of this Banana Caramel Cake that promises a flavorful experience with every bite. Perfect for any occasion, this dessert combines the sweetness of ripe bananas with the decadence of caramel for a truly delightful treat.
Ingredients
Banana Cake:
- 1 ½ cups mashed ripe bananas (about 3 bananas)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Caramel Topping:
- 1/2 cup caramel sauce (plus more for drizzling)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Cream butter and sugars: In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Combine wet ingredients: Beat in the eggs one at a time, then mix in the vanilla, mashed bananas, and sour cream.
- Add dry ingredients: Add the dry ingredients to the wet mixture in two additions, alternating with the milk, and mix until just combined.
- Finish the batter: Fold in the caramel sauce and nuts if using. Pour the batter into the prepared pan and spread evenly.
- Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool completely before drizzling with extra caramel sauce before serving.
Notes
- For a layered version, divide batter between two 8-inch round pans and adjust the bake time to 25–30 minutes.
- You can also top the cake with cream cheese frosting and drizzle caramel over the top for an extra indulgent finish.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
