Caramel and Banana Cake


Indulge in the decadent combination of sweet caramel and ripe bananas with this heavenly Caramel and Banana Cake recipe. Each layer is a symphony of flavors and textures that will delight your taste buds and leave you craving for more.


  • For Salted Caramel Cream (Cake Topping):
    • 400g sugar
    • 225g cream
    • 4g salt
    • 170g butter
  • For Sponge Cake:
    • 125g brown sugar
    • 125g granulated sugar
    • 5 eggs
    • Pinch of salt
    • 250g all-purpose flour
    • 125ml milk
    • 80g butter
    • Vanilla essence, to taste
    • 3 ripe bananas
  • For Whipped Cream:
    • 500g cream
    • 50g powdered sugar
    • 1 tbsp powdered milk
    • 1 tsp vanilla essence


  1. Prepare Salted Caramel Cream:
    • Make a dry caramel with golden color. Gradually add very hot cream, stirring continuously.
    • Add salt and butter. Mix well and refrigerate for 3 hours.
  2. Prepare Sponge Cake:
    • Melt butter and warm milk together. Keep at room temperature.
    • Beat sugars with eggs and salt until pale and fluffy. Fold in flour and vanilla essence.
    • Incorporate milk into a portion of the batter, then add it to the rest of the mixture.
    • Line a cake pan with parchment paper and arrange banana slices on the bottom.
    • Bake in a preheated oven at 170°C for about 10 minutes. Let cool.
  3. Prepare Whipped Cream:
    • Beat cream with powdered sugar, powdered milk, and vanilla essence until stiff peaks form.


  • Spread whipped cream on the first cake layer, dot with salted caramel cream, and sprinkle with caramelized nuts.
  • Repeat for the second layer.
  • Leave the cake semi-naked, then cover the surface with caramel cream and decorate with caramelized nuts.
  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes
  • Kcal: 350 kcal per serving
  • Yield: 12 servings
  • Diet: Vegetarian
  • Method: Baking
  • Cuisine: Dessert
  • Category: Cake
  • Calories: 350 kcal
  • Serving Size: 1 slice (approximately 100g)
  • Sugar: 20g per serving
  • Sodium: 200mg per serving
  • Fat: 15g per serving
  • Carbohydrates: 45g per serving
  • Fiber: 2g per serving
  • Protein: 4g per serving
  • Cholesterol: 50mg per serving

External Links:

  1. Skillet Chicken Pot Pie
  2. Auntie Midge’s Hawaiian Salad


The Caramel and Banana Cake is a luxurious treat that combines the richness of caramel with the sweetness of bananas, creating a dessert that’s sure to impress any crowd. Enjoy each layer of this decadent cake for a truly unforgettable experience.


  1. Q: Can I make the caramel cream in advance? A: Yes, you can prepare the caramel cream ahead of time and store it in the refrigerator until ready to use.
  2. Q: Can I substitute brown sugar for granulated sugar in the sponge cake? A: Yes, you can use brown sugar for a deeper flavor profile in the cake.
  3. Q: How should I store the leftover cake? A: Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
  4. Q: Can I omit the nuts from the recipe? A: Yes, you can omit the nuts or substitute them with your preferred topping for added texture.
  5. Q: Can I freeze the assembled cake? A: It’s not recommended to freeze the assembled cake as the texture may be affected. However, you can freeze the individual components separately and assemble them before serving for best results.


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