Caramel Banana Cake Recipe

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This dessert has just the right amount of caramel and banana taste. Two layers of moist banana cake are stuffed with caramel cream and a caramel glaze that you make yourself.

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– 1 ½ sticks unsalted butter) – 2 cups white sugar (400g) – 3 large egg – 3 cups cake flour  – 1 Tablespoon baking powder (12g) – ½ teaspoon baking soda (3g) – ½ teaspoon 3g salt (3g) – 1 ½ cups buttermilk  – 2 teaspoons vanilla extract (8g) – 1 ⅓ cups mashed ripened banana – 2 sticks unsalted butter – 2½ cups dark brown sugar – ¾ cup Whipping Cream – ¾ teaspoon salt (adjust to your liking) – 1½ teaspoons vanilla extract – 2 tablespoons light corn syrup  – 4 cups powdered sugar

Ingredients

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1

Preheat oven to 350°F. Butter and flour three 8-inch cake pans. We also line pan bottoms with parchment circles.Mix flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl.

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2

Add buttermilk, vanilla, and mashed bananas to another bowl.  Blend and set aside.Add slightly softened butter to your mixer bowl and mix on medium speed until smooth. 

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3

Stir in sugar gently on medium speed for 3–5 minutes until light and fluffy. Mix each egg until the yolk is no longer yellow.Alternate flour and buttermilk with the mixer on low speed, commencing and finishing with dry ingredients.

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4

Blend smoothly without overmixing.Bake pans of batter @ 350°F for 25–30 minutes.  A toothpick put into the cake should come out clean or crumbs.  Remove from pan and cool on rack for 5-10 minutes.

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5

We start with caramel sauce. Reserve part as glazing. Save the remaining for icing.In a big pot (deep enough to prevent boilover), melt butter over medium heat.Add whipping cream, salt, brown sugar, and light corn syrup.

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Stir to combine, avoiding pan sides. Once the mixture boils, lower the heat.Check frequently to avoid boiling for 6 minutes. It should bubble. Remove from heat after 6 minutes.

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7

Cool the caramel in the pan for 15 minutes. Place one cup from the pot in a bowl. The cake will have caramel glaze between and on top.Save 2½-2¾ cup of caramel for frosting. Mix in a heatproof basin.

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Bit by bit, add confectioners sugar to hot mixture at medium speed until smooth.Adding powdered sugar thickens.Add a teaspoon or tablespoon of very hot water until icing spreads. 4–4.5 cups frosting. Not using frosting? Wrap the bowl in plastic.

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On cake base or pedestal, layer banana cake. Frost the cake and drizzle with cooled, stored caramel, avoiding the edges. I dripped caramel into a disposable cut-tip piping bag.Repeat icing and caramel with the second cake layer.

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Put the third cake layer. Icing gaps between cake layers. My disposable piping bag has a snipped tip. A thin icing should cover the cake's top and sides. Freezing the cake for 15 minutes or more hardens it.Another icing coat.

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11

 A hot spatula (warm with hot water) will smooth the freshly frosted cake. Adding fresh icing as needed before smoothing with warm spatula.Decorate as desired, but the frosting should be smooth enough to pipe caramel down the sides.

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