Moist Banana Cake with Caramel Recipe – Easy Homemade Dessert Idea
This Moist Banana Cake with Caramel Recipe is the perfect way to turn ripe bananas into a show-stopping dessert. Soft, fluffy cake layers are infused with sweet banana flavor, then finished with a luscious caramel drizzle that adds richness and depth. Whether served warm with ice cream or chilled with whipped cream, this cake is a crowd-pleaser for birthdays, holidays, or cozy family gatherings. Simple to make yet indulgent, it’s a recipe you’ll want to bake again and again.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- 9-inch round cake pan
- Saucepan for caramel
- Wire cooling rack
Ingredients
Banana Cake
- 3 overripe bananas (mashed)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter or oil
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Caramel Sauce
- 1 cup granulated sugar
- 4 tbsp butter
- ½ cup heavy cream
- Pinch of salt (optional for salted caramel)
Instructions
- Prepare Bananas: Mash bananas until smooth.
- Mix Batter: Cream butter/oil with sugar, then add eggs and vanilla. Stir in mashed bananas.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Fold gently into wet mixture.
- Bake Cake: Pour batter into a greased pan. Bake at 350°F (175°C) for 30–35 minutes until golden and a toothpick comes out clean.
- Make Caramel Sauce: Melt sugar in a saucepan until amber. Add butter, whisk, then slowly stir in cream. Simmer until glossy.
- Assemble: Let cake cool slightly, then pour caramel sauce over the top. Garnish with nuts or sea salt if desired.
Notes
- Pro Tip: Always let cake cool slightly before pouring caramel to prevent sogginess.
- Variations: Add walnuts or pecans, drizzle with chocolate, or make mini cupcakes.
- Storage: Keeps 2–3 days at room temperature or up to 5 days refrigerated.
- Serving Idea: Pair with whipped cream, vanilla ice cream, or a hot cup of coffee.