This site runs ads and generates income from affiliate links. Read my disclosure policy.
This Banana Caramel Cake layers moist banana cake with homemade caramel and fluffy whipped cream frosting for an unforgettable dessert.
Know Before You Scroll
What You’ll Need
Very ripe bananas, sweetened condensed milk, butter, sugar, eggs, flour, baking powder, heavy cream, dark brown sugar, graham crackers, fresh bananas, and dark chocolate.
Flavor Profile
Moist banana cake layered with buttery homemade caramel, light vanilla whipped cream, crunchy cookie crumbs, fresh bananas, and rich dark chocolate.
Difficulty Level
Intermediate
Equipment Needed
Two 8-inch round cake pans, stand or hand mixer, medium saucepan, mixing bowls, cooling rack, offset spatula, and a piping bag
Top Tip
Let the caramel cool completely before assembling the cake. Warm caramel can melt the whipped cream frosting and cause the layers to slide.
Time-Saving Tips
Bake the cake layers and make the caramel a day ahead. Store both separately, then whip the cream and assemble the cake the day you plan to serve it.
Ingredient Swaps
Use digestive biscuits instead of graham crackers, substitute vanilla bean paste for vanilla extract, or add toasted pecans or walnuts between the layers for extra crunch.
In The Test Kitchen
This Banana Caramel Cake has been a reader favorite since I first published it in 2019. Since then, it’s been shared on social media nearly 10,000 times, earned more than 20 five-star reviews, and become one of those recipes people come back to again and again. I thought it deserved a fresh update, so I’ve completely republished it with new step-by-step photos, a video tutorial, and even more tips to help you make it with confidence.
Inspired by the classic flavors of Banoffee Pie, this indulgent cake layers incredibly moist banana cake with rich homemade caramel and clouds of whipped cream frosting. It’s finished with a cookie-crumb coating, fresh bananas, grated dark chocolate, and an extra drizzle of caramel for a dessert that’s every bit as beautiful as it is delicious.
Ingredient Notes
Bananas
Best Choice
Very ripe bananas with lots of brown spots give the cake the sweetest flavor and moistest texture.
Substitutions
Previously frozen and thawed bananas work well too. Just drain off any excess liquid before mashing.
Butter, Sugar & Eggs
Best Choice
Standard all-purpose flour gives the cake a tender but sturdy texture that’s ideal for layering.
Substitutions
Salted butter can be used if you reduce the added salt slightly.
Dry Ingredients
Best Choice
Standard all-purpose flour gives the cake a tender but sturdy texture that’s ideal for layering.
Substitutions
Self-rising flour isn’t recommended because it changes the leavening.
Where to Find
Baking aisle.
For the Homemade Caramel
Best Choice
Unsalted butter, Sweetened Condensed Milk, and brown sugar.
Substitutions
Dark brown sugar creates a deeper caramel flavor with notes of molasses.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Make the Banana Cake
Warm the bananas with the condensed milk and vanilla until soft enough to mash smooth. Cream the butter and sugar until pale and fluffy before beating in the eggs. Mix in the banana mixture, then gently stir in the dry ingredients until no streaks of flour remain.
2
Bake
Divide between the pans and bake until the tops spring back lightly when touched.
3
Cook the Caramel
Melt the butter, brown sugar, and salt together before stirring in the sweetened condensed milk. Cook slowly, stirring constantly, until the caramel becomes glossy and thick enough to coat the back of a spoon. Let it cool completely before assembling.
Need a shortcut? Use jarred or canned dulce de leche as the filling instead of homemade.
4
Whip the Frosting
Beat the chilled heavy cream with the powdered sugar, vanilla, and milk powder until soft, fluffy peaks form. The frosting should hold its shape while still looking smooth and creamy.
5
Assemble the Cake
Spread a thick layer of caramel over the first cake layer before adding the second. Apply a thin crumb coat of whipped cream, chill, then finish frosting the cake.
6
Add the Final Touches
Press the cookie crumbs onto the sides and pipe a simple border around the top. Toss the banana slices with lemon juice before arranging them in the center. Warm the reserved caramel just enough to drizzle over the bananas, then finish with generous dark chocolate shavings.
Banana Recipes
Recipe
Caramel Banana Cake
Ingredients
For the cake:
- 3 bananas (very ripe )
- ¼ cup sweetened condensed milk
- ½ cup butter
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2¼ cups all-purpose flour
For the Caramel Filling:
- ¼ cup butter
- ½ teaspoon salt
- ⅓ cup dark brown sugar
- ¾ cup sweetened condensed milk
For the frosting:
- 2½ cups heavy cream ((also known as double cream) chilled)
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons skimmed milk powder
For the cookie crumbs:
- ½ cup crushed graham crackers (or digestive biscuits)
For topping:
- dark chocolate (shaved)
Instructions
For the cake:
- preheat the oven to 350F. Grease two 8 inch round cake pans
- Place the condensed milk, bananas and vanilla extract in a mid-sized microwave-safe bowl. Heat in the microwave on high for 45 seconds to 1 minute or until warmed through and fluid.
- Mash the warm bananas well into the condensed milk. Mix to combine and set aside.
- In a separate large bowl, beat the butter and sugar until the mixture is light and fluffy. Beat in the banana mixture. Beat in both eggs until combined.
- Mix in the salt and baking powder. Mix in the flour until combined.
- Add the batter evenly between the cake pans.
- Bake for 25-30 minutes or until a cake tester comes out clean. Leave to cool 10 minutes before turning out onto a wire rack to cool completely.
For the caramel filling:
- Melt the butter, salt and dark brown sugar into a non-stick pan over low heat, stirring continuously until the sugar has dissolved.
- Add the condensed milk and bring to a rapid boil for about a minute, stirring the whole until it forms a thick golden caramel. Set aside to cool completely at room temperature.
For the Frosting:
- Add powdered sugar, skimmed milk powder, and vanilla to the cream.
- Using a food processor or mixer, whip the cream until it thickens (this doesn’t take long at all so check often). When you run a spoon through it, and it holds its shape without falling back into the gap, it’s ready to use.
To Assemble:
- Place the first layer on a cake plate and cut any mound off the top to make it even.
- Add the caramel filling to the bottom layer.
- Top with the second layer and cover in the whipped cream frosting.
Crumb Coating:
- Gently pat the crumbs into the frosting, working your way around the cake. Don’t press too hard—use just enough pressure to ensure the crumbs stick to the frosting.
To Top:
- Using a fine cheese grater, grate the chocolate onto the top of the cake.
- Refrigerate cake until 30 minutes before ready to serve. Then refrigerate to store leftovers. This cake is best for 2-3 days.
Tips
Erren’s Top Tips
- Don’t worry about lumps in the batter. The mashed banana will not completely break down and will leave lumps. As long as the flour is mixed in, lumps are fine!
- Don’t over mix the batter. As shown in the video, I add the flour in stages and finish by hand so as not to over mix. Over mixing will create a heavy, dense cake.
- Be careful not to overcook the filling. Follow the instructions and don’t cook too long or you may end up with hard toffee.
- Short on time? Feel free to use premade dulce de leche as your filling.
- Use chilled whipping cream. Whipping chilled cream is faster and the result is lighter. If using a mixer, chill the bowl and whisk or beaters too before whipping the cream.
- Avoid over whipping the cream. Cream whipped to stiff peaks can quickly separate into butter if over whipped.
- Coating the side of the cake: Gently pat the coating into the frosting and work your way around the cake, patting the coating into the frosting. Be careful not to press too hard; only use enough pressure to ensure the coating sticks to the frosting.
Variations & Add-Ins
- Sprinkle toasted pecans or walnuts between the cake layers.
- Add cinnamon to the cake batter for warm spice.
- Use Biscoff cookies instead of graham crackers.
- Stir espresso powder into the caramel for a subtle coffee flavor.
- Replace the chocolate shavings with chopped toffee bits.
- Add sliced strawberries with the bananas for extra freshness.
Storage & Freezing
Because of the fresh whipped cream and banana topping, this cake is best enjoyed within two days. Store covered in the refrigerator. The unfrosted cake layers freeze beautifully for up to three months. The caramel can be made three days ahead and refrigerated. Rewarm gently before using. I don’t recommend freezing the fully assembled cake because the whipped cream and fresh bananas don’t thaw well.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
FAQs
Can I make Banana Caramel Cake ahead of time?
Yes. Bake the cake layers and prepare the caramel one day ahead. Assemble the cake the day you plan to serve it for the freshest appearance.
Can I use store-bought caramel?
You can, but homemade caramel has a richer buttery flavor and thicker consistency that works better for filling the cake.
Why did my whipped cream become grainy?
It was overwhipped. Stop mixing once soft to medium peaks form.
Can I freeze the cake layers?
Absolutely. Wrap each cooled layer tightly and freeze for up to three months.
Why coat the banana slices with lemon juice?
It slows oxidation so the bananas stay fresh-looking longer without noticeably affecting the flavor.
Can I make this in a 9-inch pan?
Yes. The layers will be thinner and may finish baking a few minutes sooner.
Leave a Reply