Caramel Banana Cake

    3 hours

    This is a wonderful cake, which is perfect for special occasions, such as birthdays. Two layers of banana cake are filled and topped with a decadent caramel frosting.

    20 people made this

    Serves: 12 

    • For the Cake
    • 115g butter, softened
    • 300g caster sugar
    • 2 egg yolks
    • 1 teaspoon bicarbonate of soda
    • 75ml buttermilk
    • 250g plain flour
    • 3 large ripe bananas, mashed
    • 120g chopped pecans
    • 2 egg whites
    • For the Frosting
    • 250g caster sugar
    • 175g dark brown soft sugar
    • 250ml evaporated milk
    • 115g butter

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr cooling  ›  Ready in:3hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins.
    2. For the cake: Cream together butter and sugar until light and fluffy. Beat in the egg yolks, one at a time. Dissolve bicarbonate of soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.
    3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared tins.
    4. Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tins for 10 minutes, then turn out onto a wire rack and cool completely.
    5. For the Caramel Frosting: Combine sugar, dark brown soft sugar, milk and butter together in a saucepan. Cook over medium heat, stirring frequently, until mixture reaches softball stage (116 degrees C). Remove from heat and beat until spreading consistency; add additional milk if necessary. Spread between layers, top and sides of the cake.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    Made this the other day. Haven't baked for years so went into it with some trepidation; wasn't necessary. Instructions are comprehensive, easy to follow and produce exactly what is described. Cake was moist, tasty and well-received. What more can I say? Thank you Sherry_G.  -  01 Aug 2011


    I omitted nuts. This banana cake is OUT OF THIS WORLD. The caramel topping is a cross between frosting and glaze. I brought it to bubbling then poured over the cake and placed it under the broiler for a few minutes. I used more banana than the recipe called for and it came out very moist. (very ripe bananas as well)  -  06 Jun 2007  (Review from Allrecipes US | Canada)


    Lightly fragrant, moist, and soft. But this recipe seems to be missing some flavoring ingredients. I subbed cake flour for all purpose, used 1/4 cup + 2 tbsp margarine, 1/4 cup less sugar, and sour cream for the buttermilk. Also added 1/4 cup raisins, 1/2 tsp vanilla and coconut extract and omitted the frosting, it's sweet enough as is. Next time I'll add some cinnamon and 1/4 tsp salt too. Also, the cake is much better a day or two after baking.  -  22 Jan 2008  (Review from Allrecipes US | Canada)