Best Banana Cake Recipe

5 from 1 vote

This easy moist banana cake recipe is full of banana flavor and covered with a gooey caramel topping. It’s perfectly sweet and one of my go-to cake recipes to serve at any time of the year.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: people

Calories: 550kcal

Author: The Carefree Kitchen

Ingredients

Banana Cake

1 cup butter room temperature
2 cups sugar
4 large eggs room temperature
2½ cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups ripe bananas about 3-4 medium bananas

Caramel Topping

1/2 cup butter
2/3 cup sugar
2/3 cup evaporated milk
1 large egg yolk

US Customary - Metric

Instructions

How to Make Banana Cake

Preheat oven to 350 degrees F.
Spray a 9" x 13" baking dish with nonstick cooking spray, or lightly grease with butter. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy using the paddle attachment. Slowly add the eggs one at a time, scraping down the sides of the bowl as needed, then add the mashed bananas mix again until combined.
In a separate mixing bowl, combine the flour, baking soda, and salt. Whisk, then add the dry ingredients to the mashed bananas mixture. Combine on low speed just until evenly mixed.
Pour the cake batter into the prepared baking dish and bake in your preheated oven for 28-35 minutes, or until the top is golden and an inserted toothpick comes out clean.
Once baked, remove from the oven and let cool completely while you make the caramel sauce.

How to Make Caramel Topping

In a medium-sized saucepan, melt the butter, then add the sugar, evaporated milk, and egg yolk. Whisk together, then bring to a low boil. Continue to cook at a simmer, stirring constantly, for about 6 minutes. The caramel sauce should thicken to where it will coat the back of a spoon.
Once cooked to the desired consistency, remove from the heat and immediately pour the caramel sauce over the cooled banana cake. Using a spoon or spatula, spread it evenly over the cake, all the way to the edges.
Allow the caramel topping to cool for at least 10 minutes at room temperature before slicing. Enjoy!

Notes

Storing instructions: store leftover cake in an airtight container or covered with plastic wrap for up to 3 days in the refrigerator. Before eating, I recommend letting the cake come to room temperature for at least 30 minutes. Freezer: you can freeze banana cake with the caramel topping for up to 2 months. Wrap tightly with plastic wrap before storing. To thaw, pull it out to room temperature for about 1 hour while you make the caramel topping.

Nutrition