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    Easy Banana Cake With Caramel

    This banana cake recipe really takes ‘basic banana cake’ to that next level! The best part is, it really doesn’t take that much more effort – I promise.

    Moist banana cake layers, filled with a luscious caramel and topped with cream cheese buttercream, this recipe is sure to please the crowd!

    Banana cake

    How to make Banana Cake

    This banana cake comes together really easily, and uses common household ingredients! The full list of ingredients is in the recipe card at the end of the post 🙂

    Preheat oven to 160 °C (320°F) with the fan on (see note 1 on the recipe card below if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

    banana cake

    In a bowl, sift together your flour, cornstarch, baking soda, baking powder, salt and ground cinnamon. Using a whisk or fork, mix until well combined. Set aside.

    Mash your bananas well using a potato masher or fork. Set aside for now.

    banana cake

    In a large bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine – see note 2), cream together for 2 minutes until light and creamy.

    Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

    banana cake

    Next add in your mashed bananas, vanilla and Greek yoghurt. Mix on a medium speed until well combined. It may look a little curdled but that’s okay. Now set your mixer aside as the remainder of the batter will be finished by hand.

    Finish off by adding in your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until combined and there are no streaks of flour remaining. Be careful not to overmix (see note 3 on recipe card below).

    banana cake

    Distribute the batter evenly into the two 8 inch cake tins. Drop the cake tins lightly on your counter to remove any large air bubbles and bake for 40 minutes or until a toothpick comes out clean.

    Once baked, allow them to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before filling/topping with the caramel and cream cheese frosting.

    banana cake

    How to make Caramel

    Caramel is actually really easy to make and only requires a few ingredients!

    In a small saucepan, add in the sugar and water. Mix so that the sugar is coated in the water and then place the saucepan over a medium heat. Allow the mixture to heat up and start bubbling without mixing (see note 4 on recipe card below).

    Once the mixture turns a light amber colour throughout (it can take over 5 minutes for the sugar to start changing colour), turn off the heat. Immediately pour in the cream gradually while vigorously whisking the sugar with a whisk (see note 5 on recipe card below if your mixture clumps up).

    banana cake

    Next add in your cold butter and salt, and mix until the butter is completely melted. Transfer your caramel to a heat proof bowl to allow it to cool. I like to cover my caramel with cling wrap so that the cling wrap is touching the caramel to prevent a skin from forming as it cools.

    banana cake

    For the cream cheese frosting, check out this blog post: https://cakesbymk.com/recipe/the-best-cream-cheese-frosting/

    How to decorate your banana cake

    Decorating your cake is the best part (in my opinion!) and you can get creative and do it however you like, but this is how I did mine 🙂

    Start off by placing your first cake layer onto your cake stand, and then spread out your caramel on top. If you don’t want your caramel to seep out the sides, then pipe a dam of frosting around the top edges of your cake and then place the caramel in the middle.

    banana cake

    Next spread out a generous amount of your cream cheese frosting. Place your next cake layer on top and then cover the top and sides with more cream cheese frosting. I finished off with some piping on the top 🙂

    banana cake

    And that is it! Enjoy! 🙂

    Banana cake

    Moist Banana Cake with Caramel

    This banana cake recipe really takes 'basic banana cake' to that next level! The best part is, it really doesn't take that much more effort - I promise. Moist banana cake layers, filled with a luscious caramel and topped with cream cheese buttercream, this recipe is sure to please the crowd!
    5 from 16 votes
    Print Pin Rate Watch Video
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 55 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Banana Cake

    • cups (280 g) flour - regular, all purpose (see note 6 if you want to use cake flour)
    • ¼ cup (25 g) cornstarch - also known as cornflour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 2 tsp cinnamon - ground, powdered
    • large (410 g) bananas - skin removed, make sure they're ripe and soft
    • ½ cup (113 g) unsalted butter - room temperature
    • ½ cup (105 g) unflavoured vegetable oil - I use canola
    • cups (300 g) white granulated sugar
    • 3 large eggs - room temperature
    • tsps vanilla essence/extract
    • ½ cup (125 g) Greek yoghurt - room temperature

    Caramel

    • ½ cup (100 g) white granulated sugar
    • 2 tbsp water
    • ¼ cup (60 g) cream - room temperature, minimum fat percentage of 34%
    • 2 tbsp (28 g) unsalted butter - cold
    • 1 pinch salt

    Cream Cheese Frosting

    Instructions

    Banana Cake

    • Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
    • In a bowl, sift together your flour, cornstarch, baking soda, baking powder, salt and ground cinnamon. Using a whisk or fork, mix until well combined. Set aside.
    • Mash your bananas well using a potato masher or fork. Set aside for now.
    • In a large bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.
    • Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
    • Next add in your mashed bananas, vanilla and Greek yoghurt. Mix on a medium speed until well combined. It may look a little curdled but that's okay. Now set your mixer aside as the remainder of the batter will be finished by hand.
    • Finish off by adding in your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until combined and there are no streaks of flour remaining. Be careful not to overmix (see note 3).
    • Distribute the batter evenly into the two 8 inch cake tins. Drop the cake tins lightly on your counter to remove any large air bubbles and bake for 40 minutes or until a toothpick comes out clean.
    • Once baked, allow them to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before filling/topping with the caramel and cream cheese frosting.

    Caramel

    • In a small saucepan, add in the sugar and water. Mix so that the sugar is coated in the water and then place the saucepan over a medium heat. Allow the mixture to heat up and start bubbling without mixing (see note 4).
    • Once the mixture turns a light amber colour throughout (it can take over 5 minutes for the sugar to start changing colour), turn off the heat. Immediately pour in the cream gradually while vigorously whisking the sugar with a whisk (see note 5 if your mixture clumps up).
    • Next add in your cold butter and salt, and mix until the butter is completely melted. Transfer your caramel to a heat proof bowl to allow it to cool. I like to cover my caramel with cling wrap so that the cling wrap is touching the caramel to prevent a skin from forming as it cools.

    Video

    YouTube video

    Notes

    Note 1. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the cake/cupcake bakes at the same rate as mine 🙂
    Note 2. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe. 
    Note 3. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform.
    Note 4. If you mix the sugar and water while it's heating up, this can cause the sugar to clump up and you won't be able to achieve a nice smooth caramel. 
    Note 5. If your caramel becomes clumpy, then let it sit over a low heat and gently stir and it should come back together. If there are still a few clumps then strain the caramel and discard the clumps. 
    Note 6. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (305g total required). 

    Nutrition

    Calories: 491kcal | Carbohydrates: 68g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 255mg | Potassium: 206mg | Fiber: 2g | Sugar: 42g | Vitamin A: 480IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: banana cake, banana cake recipe, caramel banana cake, easy banana cake recipe, moist banana cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    33 Comments

    • Kavita

      Hi Maryam!
      Can I use this recipe for making banana bread?
      Many thanks
      Kavita

      • Cakes by MK

        Hi Kavita! So the cake layers are quite soft so not sure they’ll bake up as well in a loaf tin. It may be okay, but my worry is the bottom of the banana bread may be dense. I am sharing a banana bread recipe very soon though so keep an eye out for that 😀

        • Kavita

          Thanks Maryam! I will be looking forward to it😊

    • Poppy

      5 stars
      The cake was really good! I think it tastes even better when you eat it two days later
      I only did the cake and a white chocolate glaze on it

      • Cakes by MK

        So happy to hear you enjoyed the recipe Poppy! A white chocolate glaze sounds delicious 😀

    • Lena

      Can i use sour cream instead of yogurt?

      • Cakes by MK

        Hi Lena! I haven’t tried that substitute myself so I’m not too sure how it’ll affect the texture sorry! It may work fine but will most likely make the cake a little more dense 🙂

        • Lena

          5 stars
          I tried substituting sour cream for yogurt and it turned out amazing! My parents loved it 🥰

          • Cakes by MK

            Awesome! So happy to hear you and your parents enjoyed it Lena 😀

    • Chuck Angove

      5 stars
      Omg!!! You hit this one right out of the ball park!! The bananas 🍌 I used were super ripe because I had them in the freezer . The combination of banana the cinnamon and the zing from the lemon in the cream cheese frosting really complimented all flavors together! Let’s not forget the Carmel surprise inside!! I cooked the cake 350 ° with no fan 35 minutes and it came out perfect! I also used Carmel drip on the side with rosettes on the top.

      Keep these super recipes coming!! Your the Best!! 👏 👏 👏

      Chuck USA 🇺🇸

      • Cakes by MK

        So pleased to hear that Chuck! 😀 And yes using super ripe bananas are key – they really take the flavour to that next level 😀

    • Jessica

      5 stars
      Hi,
      Made this for a a kindergarten fundraiser (in Germany) and it was a huge hit! I unfortunately didn’t get to try it – it was all gone by the time I got there. But the next day the other parents asked if I had made the banana cake and told me it was insanely good! Thought I’d share. So thank you and well done

      • Cakes by MK

        So so happy to hear that Jessica! 😀 Much love from NZ to Germany 🙂

    • Jo-jo

      5 stars
      Thank you so much ,this is the best banana cake I’ve ever made 😋
      Can’t wait to try the chocolate cake

      • Cakes by MK

        Awesome! So so happy to hear that 😀

    • Raeesah Bester

      I like it I will make it for my self it look very nice

      • Cakes by MK

        Awesome! Hope you enjoy it Raeesah! 🙂

    • Victoria

      5 stars
      It was 10/10 solid yummy! I loved it, tho I put up a different8 daco..

      • Cakes by MK

        So so pleased to hear that Victoria! 😀 Really appreciate the feedback 🙂

    • Anitha Juvitta

      Hi,any alternative to Greek yoghurt?? Please suggest

      • Cakes by MK

        Hi Anitha! You can use regular yoghurt 🙂 buttermilk may work too but haven’t tried it myself 🙂

      • Lena

        Can i use sour cream instead of yogurt? I can’t wait to try this recipe it sounds amazing 😋

        • Cakes by MK

          Hi Lena! I haven’t tried sour cream myself so I’m not too sure sorry! It may make the cake a little denser, but if you don’t mind that then you can give it a try 🙂

    • Hina rizwan

      Can I use cornflour in place of corn starch

      • Cakes by MK

        Hi Hina! Yes if you mean white cornflour that’s used to thicken sauces then yes it’s the same as cornstarch just different names 🙂 hope you enjoy the recipe!

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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