I love this recipe because it brings together classic flavors in the best way. The banana keeps the cake soft, the caramel adds richness, and the cream cheese icing balances everything with a slight tang. It’s a cake I like to make for gatherings because it slices beautifully and always gets compliments.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
100g butter, melted 1 cup sugar 1 tsp vanilla essence 2 eggs 2 bananas, mashed ⅔ cup milk 2 cups self raising flour 1 can Nestle caramel condensed milk (380g)
I start by preheating the oven to 180°C fan bake and lining a baking tray so the cake doesn’t stick. In a large bowl, I mix together the melted butter, sugar, vanilla, and eggs until smooth.
Next, I add the mashed bananas and milk, stirring again until everything is well combined. I sift in the self-raising flour and gently fold it through the mixture just until the batter comes together.
I pour the batter into the prepared cake tray and bake until the cake is golden and cooked through. Once baked, I let the cake cool completely.
After cooling, I poke holes all over the top of the cake. I warm the caramel condensed milk in the microwave until pourable, then pour it over the cake, spreading it right to the edges so it seeps into the holes. I reserve a small amount of caramel for finishing later.
To make the icing, I make sure the cream cheese and butter are soft. I beat them together with the vanilla until smooth, then add the icing sugar and beat again until the icing is light and fluffy.
I spread the icing evenly over the cake, drizzle the reserved caramel over the top, then slice and serve.
Servings and Timing
This recipe makes about 12 servings. Prep time is around 30 minutes. Bake time is about 30 minutes. Additional cooling and finishing time is roughly 20 minutes. Total time comes to approximately 1 hour and 20 minutes.
Variations
I sometimes add chopped walnuts or pecans to the batter for extra texture. When I want a deeper banana flavor, I use very ripe bananas. I’ve also made this as a layered cake by baking it in two smaller pans and spreading caramel and icing between the layers.
Storage/Reheating
I store this cake in an airtight container in the refrigerator for up to 3 days because of the cream cheese icing. Before serving, I like to let it sit at room temperature for a short time so the cake softens and the flavors shine.
FAQs
Can I use very ripe bananas?
Yes, I actually prefer overripe bananas because they add more sweetness and banana flavor.
Do I have to use self raising flour?
I use self raising flour for the best rise, but I can substitute plain flour with baking powder if needed.
Can I make this cake ahead of time?
I often bake the cake a day ahead and add the caramel and icing before serving.
How do I know when the cake is baked?
I insert a skewer into the center, and if it comes out clean, the cake is ready.
Can I reduce the sugar?
I sometimes slightly reduce the sugar, but I keep enough to balance the caramel.
Does the caramel make the cake soggy?
It makes the cake moist and gooey, but not soggy if the cake is fully baked.
Can I use store-bought icing?
I prefer homemade, but store-bought cream cheese icing works in a pinch.
Can I freeze this cake?
I freeze the unfrosted cake, then add caramel and icing after thawing.
What size pan works best?
I usually use a rectangular pan similar in size to a standard slice tray.
Can I drizzle extra caramel on top?
I often do because it makes the cake even more indulgent.
Conclusion
This banana caramel cake is a dessert I keep coming back to because it’s soft, rich, and full of comforting flavor. The combination of banana, caramel, and cream cheese icing makes it a standout treat that’s perfect for sharing and always satisfying.
