Banana Caramel Cake – delicious banana cake with a velvety cream cheese frosting and super easy homemade caramel sauce!

Are you one of those people that will buy your kids bananas once, they eat them super fast so you buy more and then they don’t touch them? Well if you need something to do with those ripened bananas, I have you covered! My new recipe, Banana Caramel Cake, has a moist banana cake topped with the creamiest cream cheese frosting and swirls of gooey caramel. It’s the perfect combination of flavors that’ll have you coming back for seconds.

For More Banana Recipes, here are some you should try!

Why You’ll Love This Recipe

The Best Duo: With the perfect blend of overripe bananas, creamy caramel frosting, and smooth cream cheese frosting, every bite is a treat.
Perfect for Any Occasion: Whether it’s a birthday, an after-school snack, or just because it’s a Monday morning, this cake hits the spot.
Easy to Make: Using simple ingredients and straightforward steps, this banana caramel cake recipe is great for bakers at any level.

Ingredients – Banana Caramel Cake

Need to know what you need for this Banana Caramel Cake? Here is a list of things you might not have but will need! For a full list, please check out the recipe card at the bottom!

Unsalted butter, room temperature
Vegetable oil
Large eggs
Buttermilk, room temperature
Vanilla extract
Medium-sized ripened bananas, mashed
Light corn syrup
Heavy cream, warmed
Powdered sugar, measured and then sifted

Step-by-Step Instructions – Cake

Next, here are the instructions for the Banana Caramel Cake. This isn’t the full list, please refer to the recipe card at the bottom!

Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Spray a 9×13 metal pan with non-stick spray, line the bottom with parchment paper, and spray again. Use metal binder clips to secure the parchment paper. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mash Bananas: In another medium-sized bowl, mash the bananas with a fork until completely smooth. Set aside.
Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
Add Eggs and Vanilla: Add the large eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds per addition). Add the vanilla extract and mix on low speed until combined.
Combine Ingredients: With the mixer on low speed, add half of the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just incorporated, then remove the bowl from the stand mixer.
Fold in Bananas: Fold in the mashed bananas with a rubber spatula until fully incorporated.
Bake: Evenly distribute the batter into the prepared pan and smooth out the top with the back of a spoon. Bake for 45-50 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out with just a few moist crumbs.
Cool: Allow the cake to cool completely in the pan on a wire rack before proceeding.

Step-by-Step Instructions – Caramel Sauce

Prepare Caramel: In a medium-sized saucepan, combine the water, granulated sugar, and corn syrup. Gently mix together before turning on the heat.
Cook Caramel: Over medium heat, bring the sugar mixture to a boil. Bubbles will be fast and small at first, then slow down and become larger as it caramelizes. Do not stir during this process to prevent crystallization.
Heat Cream: Heat the cream in the microwave for 1 minute until warm.
Add Cream: Once the caramel achieves a golden brown color, remove it from heat and carefully add the warm cream. Stir until the caramel and cream are thoroughly combined. Be cautious, as the mixture will bubble up.
Finish Caramel: Transfer the caramel mixture to a separate bowl, then add the vanilla, salt, and butter. Let it sit until the butter melts, then stir until well incorporated.
Cool Caramel: Allow the caramel to cool completely before using it on the cake.

Step-by-Step Instructions – Cream Cheese Frosting

Combine Butter and Cream Cheese: In the bowl of an electric mixer, combine the room-temperature butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for an additional 2 minutes.
Add Powdered Sugar and Cream: On low speed, add the sifted powdered sugar, followed by the cream, vanilla extract, and a pinch of salt. Beat on low until fully combined. Scrape down the sides of the bowl.
Beat Until Fluffy: Increase the mixer speed to medium-high and beat for about 3 to 5 minutes until light and fluffy.
Remove Air Pockets: Use a rubber spatula or a wooden spoon to remove any air pockets by mixing gently for a smooth finish.

Step-by-Step Instructions – Assembly

Frost the Cake: Leave the cake in the pan. Once it’s completely cool, frost the top of the cake with the cream cheese frosting.
Add Caramel: Add dollops of caramel sauce to the frosted cake (you’ll only need about half of the caramel; serve the remaining half on the side with each slice).
Swirl Caramel: Swirl the caramel into the cream cheese frosting using a knife or a skewer.
Serve: Serve the cake at room temperature, and serve with the remaining caramel on the side for an extra caramel taste!

Tips and Tricks – Banana Caramel Cake

Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with lots of brown spots.
Measure Flour Correctly: Use the spoon-and-level method to measure your flour. Too much flour can make your cake dense and dry.
Don’t Overmix the Batter: Once you add the flour, mix just until combined. Overmixing can lead to a tough cake.
Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps them mix together more evenly, creating a smoother batter.
Even Baking: Rotate your cake pan halfway through the baking time to ensure even baking.
Check for Doneness: Start checking your cake a few minutes before the suggested bake time. Baking times can vary based on your oven.
Cooling: Let your cake cool completely before frosting to prevent the frosting from melting.
Caramel Consistency: If your caramel is too thick to drizzle, warm it slightly in the microwave for a few seconds!

Recommended Tools – Banana Caramel Cake

Frequently Asked Questions

Can I use a different pan size? Yes, but you may need to adjust the baking time accordingly. Keep an eye on the cake and test for doneness with a toothpick.

How should I store the cake? Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week.

Can I freeze the cake? Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

Storing and Freezing

Storing: Store the banana caramel cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week.

Freezing: Yes, you can freeze this baby! Wrap the whole thing tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

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