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Banana Caramel Cake

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A soft and comforting banana caramel cake with a moist banana sponge soaked in rich caramel and topped with creamy, tangy cream cheese icing.

Ingredients

100g butter, melted

1 cup sugar

1 teaspoon vanilla essence

2 eggs

2 bananas, mashed

⅔ cup milk

2 cups self-raising flour

1 (380g) can Nestlé caramel condensed milk

250g cream cheese, softened

50g butter, softened

1 teaspoon vanilla essence (for icing)

2 cups icing sugar

Instructions

  1. Preheat the oven to 180°C fan bake and line a baking tray.
  2. In a large bowl, mix the melted butter, sugar, vanilla, and eggs until smooth.
  3. Add the mashed bananas and milk and stir until well combined.
  4. Gently fold in the self-raising flour until just combined.
  5. Pour the batter into the prepared tray and bake for about 30 minutes, until golden and a skewer inserted comes out clean.
  6. Allow the cake to cool completely.
  7. Poke holes all over the cooled cake using a skewer.
  8. Warm the caramel condensed milk until pourable, reserve a small amount, and pour the rest evenly over the cake, spreading to the edges.
  9. To make the icing, beat the cream cheese, butter, and vanilla until smooth.
  10. Add the icing sugar and beat until light and fluffy.
  11. Spread the icing over the cake and drizzle with the reserved caramel.
  12. Slice and serve.

Notes

Very ripe bananas give the best flavor and sweetness.

Let the cake cool fully before adding caramel so it absorbs evenly.

The unfrosted cake can be frozen and finished later.

Chopped nuts can be added to the batter for extra texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/banana-caramel-cake/