Caramel and Banana Cake Recipe

Welcome to our kitchen, where we’re about to embark on a delightful journey of flavors with our Caramel and Banana Cake! Whether you’re a seasoned baker or a kitchen novice, this recipe promises a sweet treat that will tantalize your taste buds.

History and Origins

The combination of caramel and banana in a cake is a culinary delight that has evolved over the years, blending the rich, buttery notes of caramel with the natural sweetness of ripe bananas. This fusion creates a dessert that has become a favorite in many households, offering a perfect balance of flavors and textures.

Tools, Ingredients, and Cooking Details

Tools Needed

  • Mixing bowls
  • Whisk or electric mixer
  • Baking pans
  • Oven
  • Refrigerator


For the Salted Caramel Cream:

  • 400 gr sugar
  • 225 gr cream
  • 4 gr salt
  • 170 gr butter

For the Sponge Cake:

  • 125 gr brown sugar
  • 125 gr common sugar
  • 5 eggs
  • 1 pinch of salt
  • 250 grams flour
  • 125 cc milk
  • 80 grams butter
  • Vanilla essence to taste
  • 3 ripe bananas

Procedure for Butter and Milk Cake

  1. Melt the butter and add the warm milk. Keep at room temperature.
  2. Beat the sugars with the eggs and salt until reaching the ribbon stage. Add the sifted flour and flavor with vanilla.
  3. Separate a small part of the batter, add the milk, and once incorporated, mix it into the rest of the preparation.
  4. Place banana slices on the base of a cake pan covered with silicone paper. Pour the batter over the bananas.
  5. Cook in a preheated oven at 170°C for approximately 10 minutes.
  6. Remove from the oven and let it cool.

For the Whipped Cream

  • 500 grams cream
  • 50 gr powdered sugar
  • 1 tbsp powdered milk
  • 1 cap vanilla essence

Beat the cream with powdered sugar and powdered milk until it reaches a Chantilly consistency.


Stuffed with:

  • Caramel cream (from the first step)
  • Sugared nuts
  1. Assemble the first layer, fill with whipped cream, and make buttons with the caramel cream. Sprinkle with caramelized nuts.
  2. Repeat the process for the second layer.
  3. Leave the cake semi-naked. Cover the surface with the caramel cream and decorate with caramelized nuts.

Top 4 Mistakes People Usually Make and How to Avoid Them

Mistake 1: Overcooking the Caramel

To avoid this, monitor the color closely and cut the cooking with very hot cream gradually.

Mistake 2: Incorrect Butter and Milk Cake Consistency

Ensure the butter and milk mixture is kept at room temperature to maintain the proper consistency of the cake.

Mistake 3: Skipping the Banana Slices in the Base

Don’t forget to arrange banana slices on the base of the cake pan before pouring the batter for added flavor and texture.

Mistake 4: Neglecting Cooling Time

Allow the cake to cool adequately after baking to achieve the desired texture and taste.

FAQ – Frequently Asked Questions

Q1: Can I use a different type of sugar for the cake?

A1: While the recipe recommends brown and common sugar, you can experiment with other sugars, keeping in mind the flavor may vary.

Q2: Can I substitute the cream in the caramel?

A2: Yes, you can try alternative creams, but the original recipe with the recommended cream provides the best results.

Q3: How long does the cake need to cool after baking?

A3: Allow the cake to cool for at least 3 hours to achieve the desired texture.

Q4: Can I omit the nuts?

A4: While sugared nuts add a delightful crunch, you can omit them if you have nut allergies or prefer a nut-free version.

Q5: Can I freeze the cake?

A5: Yes, you can freeze the cake, but it’s recommended to consume it within a reasonable time for the best taste and texture.


Congratulations! You’ve now mastered the art of creating a decadent Caramel and Banana Cake. Share this delightful treat with your loved ones, and let the sweet aromas fill your kitchen. Happy baking!

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