Banana caramel cake
Indulge in the perfect balance of sweetness with this Banana Caramel Cake recipe! Featuring rich brown sugar, fresh bananas, and a hint of maple syrup, this moist cake is a delightful treat. Easy to make with simple ingredients like butter, flour, and milk, it's a comforting dessert for any occasion. Try it today and transform your baking experience with its irresistible flavor!
- 13 Jun 2024
- Cook time 67 min
- Prep time 35 min
- 8 Servings
- 8 Ingredients
Indulge in the rich and delightful flavors of Banana Caramel Cake. This delicious dessert combines the sweetness of ripe bananas with the deep, rich taste of caramel. Perfect for any occasion, this cake is sure to impress your friends and family. Let's get started on this mouth-watering treat!
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and lightly flour a round or square 9-inch cake pan.
In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir continuously until the mixture becomes smooth and starts to bubble gently. Remove from heat and set aside.
In a small bowl, mash the bananas until smooth. You can use a fork or a potato masher for this.
In a large bowl, beat the eggs. Add the mashed bananas and maple syrup. Mix well until thoroughly combined.
In a separate bowl, sift together the all-purpose white wheat flour and self-raising flour.
Gradually add the flour mixture to the wet ingredients, stirring just until combined. Add the milk and continue to mix until the batter is smooth. Make sure not to overmix.
Pour the banana mixture over the caramel base in the cake pan. Spread the batter evenly with a spatula.
Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully invert the cake onto a serving platter. Let it cool completely before slicing.
Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
Tips:
- Ensure the butter is at room temperature to make creaming with sugar easier.
- Ripe bananas work best as they are sweeter and easier to mash.
- Sift the flours to avoid lumps in your batter.
- Mix the batter gently to avoid over-developing the gluten, which can make the cake dense.
- Preheat your oven to the right temperature before baking to ensure even cooking.
Your Banana Caramel Cake is now ready to serve! Let it cool completely before slicing for the best texture and flavor. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Enjoy your delicious creation with loved ones and bask in the compliments that are sure to follow!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 4.41g | 3% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 1.05g | 3% |
| Sugar 33g | 33% |
| Fat | |
| Fat 13g | 15% |
| Saturated 7g | 23% |
| Cholesterol 88mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 50mg | 9% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.53mg | 3% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 3.69mg | 4% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 1.09ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 0.63mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 200mg | 6% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.47mg | 4% |
| Water | |
| Water 45g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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