Caramel Banana Cake

This recipe was made before the aforementioned lactose intolerance for a very special birthday. It is/was the best cake I’ve ever made, and for anyone who loves banana’s…try it!


This cake is not for the faint of heart. It takes time, but the pay off is so so sweet. Literally. If you don’t have much of a sweet tooth I would probably use less bananas, because this is full of flavour.

I could totally see using another fruit as well if you’re not a big banana fan. The batter could pretty easily be adapted to fit anyone’s wants, and needs. It’s probably delicious with just more milk to make up for the fact there’s no fruit, or some strawberries, or even melted chocolate. Oh the things I wish I had done..

Anyway! Here it is.

For the Cake:


3 Bananas, mashed

1/4 cup milk, room temperature

4 eggs

2 tsp vanilla extract

2 1/4 cups cake flour (or if you’re like me 2 1/4 cups all purpose flour minus 4 tbsp )

1 3/4 cups sugar

4 tsp baking powder

1 tsp salt

3/4 cup (1 1/2 sticks) of butter, room temperature

Preheat the oven to 350 degrees and prepare two 8 inch pans.

In a bowl, or mixer combine all the dry ingredients, flour, sugar, baking powder, and salt. Give them a mix to combine, and then add the butter. This should be mixed until everything looks like moist crumbs.

Meanwhile, mash your bananas in a small bowl. When done add in the milk, egg, and vanilla. Mix these together. Then add the wet ingredients to the dry, and mix until theres no visible lumps etc. (Try not to over mix)

Divide the batter evenly among the pans and make sure their smooth before putting in the oven. Bake for about 25 minutes, or until a toothpick comes out clean. Once they are done let them rest for about 10 minutes before turning out onto wire racks to cool for another two hours.

For the Caramel Cream Cheese Icing:

While the cakes are cooling, make the icing because it should need to sit in the fridge awhile.


1/2 cup sugar

100ml heavy cream

1/2 tsp salt

1 cup of cream cheese, room temperature

1/2 cup of butter, room temperature

4 1/2 cups icing sugar

First place the regular sugar in a saucepan over medium heat. The sugar should start to melt and you can swirl the pan around to mix it. It should turn an amber colour and once it reaches this point you can whisk in the cream and salt (It will bubble and hiss a lot, just go with it). After this you can pour it into a bowl to cool.

Now, beat together to butter and cream cheese until well combined. Then you can start gradually adding the icing sugar, until it is well combined. Lastly add the mostly cooled caramel and beat for 5 minutes (I added mine warm, I just had to leave it in the fridge longer). After that is done you can put it in the fridge to firm up for about 2 hours.

Decorate how you like and eat it! Really…eat all of it.



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