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Moist Banana Cake with Caramel Recipe

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This Moist Banana Cake with Caramel is an elevated take on the classic banana cake, featuring irresistibly soft, moist layers filled with luscious homemade caramel and topped with a rich cream cheese buttercream. Perfect for any occasion, this cake combines the natural sweetness of ripe bananas with warm cinnamon and a velvety caramel topping to create a decadent treat that’s sure to delight your family and friends.

Ingredients

Banana Cake

  • 2¼ cups (280 g) all-purpose flour
  • ¼ cup (25 g) cornstarch (cornflour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 3½ large (410 g) ripe bananas, peeled and mashed
  • ½ cup (113 g) unsalted butter, room temperature
  • ½ cup (105 g) unflavored vegetable oil (canola recommended)
  • 1½ cups (300 g) white granulated sugar
  • 3 large eggs, room temperature
  • 1½ tsp vanilla essence/extract
  • ½ cup (125 g) Greek yogurt, room temperature

Caramel

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

Cream Cheese Frosting

  • 1 batch of cream cheese frosting (prepared separately)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 160 °C (320 °F) with the fan on. Grease and/or line two 8-inch cake tins to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine evenly and set aside.
  3. Mash Bananas: Using a potato masher or fork, mash the ripe bananas thoroughly and set aside for now.
  4. Cream Butter, Oil, and Sugar: In a large mixing bowl, combine the room temperature butter, vegetable oil, and sugar. Using an electric mixer, cream together on medium speed for about 2 minutes until the mixture is light and creamy.
  5. Add Eggs: Add the eggs one at a time to the butter mixture, mixing well after each addition for approximately 10-15 seconds.
  6. Add Bananas, Vanilla, and Yogurt: Mix in the mashed bananas, vanilla essence, and Greek yogurt on medium speed until combined; the mixture might look slightly curdled, which is normal.
  7. Fold in Dry Ingredients: Gently fold the dry ingredient mixture into the wet batter using a spatula until no streaks of flour remain, being careful not to overmix to keep the cake tender.
  8. Divide Batter and Bake: Evenly pour the batter into the prepared cake tins. Lightly drop the tins on the counter to release any air bubbles. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool Cakes: Allow the cakes to cool in the pans for 15-20 minutes before transferring them onto a wire rack to cool completely for about 1 hour.
  10. Prepare Caramel: In a small saucepan, combine sugar and water, stirring just to moisten the sugar. Place over medium heat and cook without stirring until it turns a light amber color (about 5 minutes). Remove from heat and gradually whisk in the room temperature cream vigorously.
  11. Add Butter and Salt to Caramel: Stir in cold butter and salt until fully melted and smooth. Transfer caramel to a heat-proof bowl, cover with cling wrap touching the surface to prevent skin formation, and let cool.
  12. Assemble the Cake: Once the cake layers are completely cooled, spread the caramel between the layers, then top the cake with the prepared cream cheese frosting as desired.

Notes

  • If your oven doesn’t have a fan, increase baking temperature to 175 °C (347 °F) to ensure proper baking.
  • When using a stand mixer, use the paddle attachment for creaming; finish folding in dry ingredients by hand to avoid overmixing.
  • Fold dry ingredients gently to prevent excess gluten formation for a softer cake texture.
  • Do not stir sugar and water while heating to avoid clumping; let color change naturally.
  • If caramel clumps, reheat gently over low heat stirring to smooth or strain to remove clumps.
  • You can substitute all-purpose flour and cornstarch with 305 g cake flour if preferred.

Find it online: https://bitezly.com/moist-banana-cake-with-caramel-recipe/