There are some matches made completely in heaven. Fish and Chips. Rosé Wine and Sunshine. And Caramel and Bananas. The creaminess of the caramel works so well with the tropical banana flavour. This recipe for Caramel and Banana Cake is the perfect mix of this dreamy combo. A moist cake made with mashed bananas and flavoured with warming cinnamon, with pockets of caramel running throughout the sponge, topped with a caramel frosting and caramelised banana slices with even more caramel drizzle.

This recipe makes a large loaf cake, making plenty for an afternoon tea spread or an excellent feature for a picnic over Summer as it travels and slices well. The caramelised banana slices should be made before serving the cake and won’t last long. If you want to have the decoration to last longer, dried banana chips can be used instead for a firmer topping. The caramel can be made from scratch or use a can of caramel. If you would like to make it from scratch a recipe can be found on my recipe for Salted Caramel Cupcakes.

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Caramel and Banana Cake Recipe

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• Author: foodnerd4life
• Total Time: 1 hour 15 minutes
• Yield: 12 Slices 1x

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Description

This is a delicious for an afternoon tea or impressive for a casual dessert

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Ingredients

Units MUS Scale 1x2x3x

• 4 Medium Ripe Bananas
• 100ml Vegetable Oil
• 100g Dark Muscovado Sugar
• 225g Plain Flour
• 4 tsp Baking Powder
• 1 1/2 tsp Ground Cinnamon
• 175g Caramel

For Caramel Frosting

• 75g Unsalted Butter, softened
• 175g Icing Sugar
• 50g Caramel

For Caramelised Banana Slices 

• 1 Banana, sliced into 8 slices
• 50g Caster Sugar

For Decorating

• 50g Caramel

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Instructions

1. Preheat the oven to 220C. Butter a 900g loaf pan and line it with parchment paper and set aside.
2. Mash the bananas in a large mixing bowl, and stir in the oil and sugar. Add the remaining cake ingredients except for the caramel, and don’t over-mix.
3. Spoon half the mixture into the prepared tin and top with the caramel as a layer, slightly swirling the caramel through the cake batter but leaving pockets of it. Spoon over the remaining cake mixture on top of the caramel.
4. Bake for 20 minutes, then cover loosely with foil and bake for a further 25 minutes until golden and risen. Allow to cool completely before frosting it.
5. Make the frosting. In a bowl, beat the butter until soft, and whisk in the icing sugar. It will be crumbly and dry, then add the caramel and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag until decorating. Pipe across the top of the cooled cake and pipe blobs of frosting into the corners and the middle edge of the cake.
6. Make the caramelised banana slices. Dip the banana slices into the caster sugar, and place in a dry frying pan over medium heat. Allow the moisture to cook out the bananas until the sugar caramelises and flip over to cook the other side. Transfer the slices to a plate with parchment paper and allow to cool before topping the cake. Drizzle with more caramel over the top to finish.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Cakes
• Method: Bake

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