Description
A moist and tender banana cake layered or topped with a rich, buttery caramel frosting. This indulgent dessert combines the natural sweetness of ripe bananas with a luscious caramel sauce, making it perfect for birthdays, potlucks, or any occasion where you want to elevate classic banana cake.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ½ cup sour cream or plain Greek yogurt
For the Caramel Frosting (or Sauce):
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup heavy cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans to ensure the cake does not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if using. This ensures even distribution of leavening and spices.
- Cream butter and sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture is light and fluffy. This step incorporates air, helping the cake rise.
- Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition. Then add vanilla extract, mashed bananas, and sour cream or Greek yogurt, blending until smooth and fully combined.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake tender and moist.
- Bake the cake: Pour the batter into the prepared pan(s). Bake in the preheated oven for 30 to 35 minutes, noting that round pans may bake faster. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the pan(s) before frosting. This prevents frosting from melting or sliding off.
- Prepare the caramel frosting: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream and cook for 2 to 3 minutes until the sugar dissolves and the mixture is smooth.
- Finish the frosting: Remove the saucepan from heat. Whisk in powdered sugar and vanilla extract until the frosting is smooth and spreadable.
- Frost the cake: Spread the caramel frosting evenly over the cooled cake. Optionally, drizzle extra caramel sauce over the top for added richness and presentation.
Notes
- For added texture and a nutty flavor, stir in ½ cup chopped walnuts or pecans into the batter before baking.
- Serve slices of this cake with a scoop of vanilla ice cream and a drizzle of warm caramel sauce for an extra indulgent dessert.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
