Name: Caramel Banana Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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); ½ cup unsalted butter; 1 cup brown sugar, packed; ¼ cup heavy cream; 2 cups powdered sugar; 1 tsp vanilla extract

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If you’re searching for an utterly irresistible treat that blends tender banana cake with a luscious sweep of creamy caramel, this Caramel Banana Cake will become your next baking obsession. Imagine a moist, golden crumb infused with the mellow sweetness of ripe bananas—topped or layered with a velvety caramel frosting that melts in your mouth. It’s a dessert that turns ordinary occasions into celebrations, perfect for birthdays, gatherings, or simply when you crave a slice of pure comfort.

Caramel Banana Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Caramel Banana Cake is how it transforms simple pantry and fridge staples into something truly unforgettable. Each ingredient has a role to play, ensuring every bite is soft, flavorful, and beautifully balanced—don’t skimp or substitute if you want to enjoy the cake at its very best!

All-purpose flour: Gives the cake structure and that classic, tender crumb we all love.
Baking soda: Ensures the cake rises well and stays light.
Baking powder: Works in tandem with baking soda for a lofty, fluffy texture.
Salt: Balances sweetness and boosts the banana and caramel flavors.
Ground cinnamon (optional): Adds a cozy touch and depth to the banana.
Unsalted butter (softened): Infuses richness and keeps the crumb moist.
Granulated sugar: Adds light sweetness and supports the cake’s delicate texture.
Brown sugar (packed): Deepens the flavor profile with warm, caramel notes, especially in both cake and frosting.
Large eggs: Bind the batter and help achieve a lovely, tender crumb.
Vanilla extract: Enhances all the sweet undertones and ties flavors together.
Mashed ripe bananas: Provide natural sweetness, moisture, and that signature taste.
Sour cream (or plain Greek yogurt): Keeps the cake ultra-moist, with subtle tang for balance.
Heavy cream (for frosting): Helps create a silky, decadent caramel frosting.
Powdered sugar: Gives the frosting its confectioner-smooth finish.
Walnuts or pecans (optional): Stir in ½ cup for some crunch and character.

How to Make Caramel Banana Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch pan, or use two 9-inch round cake pans if you’re dreaming of layers. A well-prepared pan is key—your beautiful Caramel Banana Cake will slide out easily every time!

Step 2: Mix the Dry Ingredients

Whisk together your flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. This doesn’t just combine them, it aerates the flour for a lighter cake, and prevents any pockets of bitter leavener.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is essential: it builds air into the batter for that dreamy soft texture.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, making sure each is incorporated before adding the next. Then stir in the vanilla extract, mashed bananas, and sour cream—at this point, your kitchen will smell like heaven!

Step 5: Bring It All Together

Gently fold the dry ingredients into the wet mixture. Mix just until you no longer see flour; overmixing can make the cake dense. If you’re feeling nutty, now’s the moment to fold in those chopped walnuts or pecans.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and smooth the top. For a 9×13 pan, bake 30 to 35 minutes. Round pans might finish a touch sooner, so check at 25 minutes. Use a toothpick: if it comes out clean or with a few moist crumbs, your Caramel Banana Cake is done. Cool completely before frosting!

Step 7: Make That Dreamy Caramel Frosting

In a saucepan, melt the butter, then stir in brown sugar and heavy cream. Let it cook for 2–3 minutes until beautifully blended. Remove from the heat and whisk in the powdered sugar and vanilla. Keep whisking until your frosting is lusciously smooth and spreadable.

Step 8: Frost and Finish

Spread the caramel frosting generously over your cooled cake. For extra indulgence, drizzle any extra homemade or store-bought caramel sauce over the top—it’s never too much! Now slice, serve, and get ready to be everyone’s favorite baker.

How to Serve Caramel Banana Cake

Garnishes

Make every slice of Caramel Banana Cake a showstopper with a finishing flourish. Sprinkle chopped toasted nuts—walnuts or pecans work especially well—for texture. A light dusting of powdered sugar, a shower of chocolate shavings, or a swirl of extra caramel sauce will add color and drama to your creation.

Side Dishes

Pair your cake with a scoop of vanilla ice cream for an old-school sundae vibe, or serve alongside whipped cream for something lighter. Fresh berries or sliced bananas on the side balance the cake’s sweetness and lend a pop of freshness.

Creative Ways to Present

For a special event, turn the Caramel Banana Cake into elegant layered rounds with extra frosting between each layer and a caramel drip on top. Or, cut the baked and cooled sheet cake into mini squares and serve as “petit fours” at a dessert buffet. Individual ramekins or jars also make adorable and portable treats!

Make Ahead and Storage

Storing Leftovers

Cover any leftovers tightly with plastic wrap or store in an airtight container. The Caramel Banana Cake stays delicious at room temperature for up to two days, or refrigerate for up to five days for maximum freshness.

Freezing

To freeze, wrap the unfrosted cake (or individual slices) well in plastic wrap and a layer of foil. It will keep for up to three months. Thaw overnight in the fridge, then let it come to room temperature before frosting or enjoying.

Reheating

If you like a warm slice, microwave individual pieces for 10–15 seconds—just enough to refresh the crumb and melt the caramel slightly. Be careful not to overheat, or the frosting may split.

FAQs

Can I use oil instead of butter for the cake?

While you can substitute oil for the butter, the texture and flavor will change. Butter gives Caramel Banana Cake its rich, classic taste and tender crumb—it’s worth using if you can!

Can I turn this recipe into cupcakes?

Absolutely! Divide the batter between lined standard muffin tins and bake for 18–22 minutes. Frost and drizzle with caramel—instant individual treats.

How ripe should my bananas be?

The riper, the better! Bananas with deep yellow skin and brown spots are perfect; they’re at their sweetest and will mash smoothly into the batter.

What’s the difference between caramel frosting and caramel sauce?

Caramel frosting is thicker, creamy, and designed to be spread across the cake, while caramel sauce is pourable and can be drizzled for extra-rich topping. This recipe’s frosting is somewhere between—a little of both!

Can I make the cake gluten-free?

Yes! Use your favorite 1-to-1 gluten-free flour blend, and it should work beautifully. Check that your leaveners and other ingredients are certified gluten-free if needed.

Final Thoughts

Give yourself permission to bake something truly special with this Caramel Banana Cake. Whether you make it for a big celebration or a quiet weekend at home, each bite is a sweet, irresistible reminder that classic flavors never go out of style. Happy baking!