Description
Delight in this moist and flavorful Banana Caramel Cake, featuring ripe bananas blended into a tender batter and swirled with rich caramel sauce. Perfect for dessert or an indulgent snack, this cake combines the natural sweetness of bananas with the buttery smoothness of caramel for a truly comforting treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and flour a 9×9 inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and baking soda. Stir these together to evenly distribute the leavening agents.
- Combine Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly. Add the melted unsalted butter, eggs, and vanilla extract, mixing well until fully incorporated.
- Combine Wet and Dry: Gradually add the wet ingredients mixture to the bowl with dry ingredients. Stir gently until the batter is just combined to maintain a tender crumb.
- Layer Batter and Caramel: Pour half of the batter into the prepared pan. Drizzle half of the caramel sauce evenly over the batter. Add the remaining batter on top and drizzle the rest of the caramel sauce over the surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes. Use a toothpick inserted in the center to check doneness; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan. This helps the cake to set and makes it easier to slice before serving.
Notes
- Ensure bananas are very ripe to maximize sweetness and moisture in the cake.
- You can substitute caramel sauce with homemade caramel or dulce de leche for a more natural flavor.
- For a nutty twist, sprinkle chopped walnuts or pecans over the caramel layers before baking.
- Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
