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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

    • Mélanie Sinbad

      Hi MK, can I use one 9inch round pan instead of 8 inch pans. Thanks.

      • Cakes by MK

        Hi Melanie! 🙂 There will probably be a bit too much batter for one 9 inch pan and the cake may not rise as intended. It may be best to make half the recipe and reduce the cooking time slightly as the cake layer will be a bit thinner 🙂

    • Christina

      5 stars
      This is favourite now – I made it once for family and we all loved it! I want to try your Oreo cake next!! Many thanks for the yummy recipe x

      • Cakes by MK

        Yay! So happy to hear you all loved it Christina 😀 hope you enjoy the Oreo cake recipe just as much 🙂

    • Morven Legge

      This cake is amazing, so moist and delicious. Next time I will double up on the caramel and add it to the top layer as well.
      Easy to make, with an easy to follow instructional video, this is one of the yummiest cakes I’ve ever made! 😁

      • Cakes by MK

        I’m thrilled to hear that Morven! So happy to hear you enjoyed the recipe 😀

    • Melissa

      5 stars
      Absolutely delicious! I made this for my boyfriend’s birthday and we loved it! The cake itself was full of banana flavour and really soft and moist, the cream cheese and caramel made it even more amazing. We loved the addition of the cinnamon. I will definitely be baking this again and definitely recommend everyone to try it!

      • Cakes by MK

        Yay! So so happy to hear you both loved the cake Melissa 😀

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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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