Banana Cream Cake with Caramel

↓ Jump to Recipe

This banana cream cake is soft, moist and loaded with banana flavor, then topped with fluffy whipped cream, fresh bananas and a delicious caramel drizzle. It’s an easy banana cake that looks impressive but is surprisingly simple to make.

P.S. I think you will love my dirty chai cake or vegan vanilla sponge cake , or vegan pink cake next time!

banana cream cake on a white cake stand.

It's cake time 🎉🍰💛

Jump to:

❤️ Why you'll love this banana cream cake
What Makes This Cake Special
Let's break down the layers
🍌 What does banana cream cake taste like?
🥄 Ingredients and substitutions
To decorate the banana cream cake
👩🏼‍🍳 Step-by-step instructions
📝 Tips and tricks
❓FAQS
Make-ahead and storage
CAKE RECIPES TO TRY NEXT TIME

❤️ Why you'll love this banana cream cake

Easy to make: This banana cream cake uses simple ingredients and an easy one-bowl method.

Soft and moist: Ripe bananas give the cake a soft, tender crumb and plenty of banana flavor.

Creamy topping: Fluffy whipped cream, fresh banana slices and caramel make every bite extra indulgent.

Easy to adapt: You can make simple swaps to suit different dietary needs.

Perfect for celebrations: It looks impressive enough for birthdays and special occasions but is easy enough to make at home.

A slice of banana cream cake on a slide plate with a fork.

What Makes This Cake Special

This cake combines a soft, moist banana cake with caramel, fluffy whipped cream, and fresh banana slices. Instead of a traditional buttercream or cream cheese frosting, the whipped cream keeps it light, while the caramel gives it a delicious banoffee-style flavor. It’s simple to make but looks impressive enough for a celebration. 🍌

Let's break down the layers

1️⃣ Banana cake: A soft, moist homemade banana cake made without eggs or dairy.
2️⃣ Caramel: A generous layer of caramel for sweetness and that classic banoffee flavor.
3️⃣ Whipped cream: Light, fluffy whipped cream instead of heavy frosting.
4️⃣ Toppings: Fresh banana slices and crunchy nuts to finish.

A side image of banana cream cake on a cake stand with caramel dripping down the side.

🍌 What does banana cream cake taste like?

This banana cream cake is soft, moist and full of sweet banana flavor. The fluffy whipped cream keeps the topping light, while the caramel adds a rich sweetness that gives the cake delicious banoffee-style vibes.

It’s a lovely cake for birthdays, baby showers, celebrations, or whenever you have ripe bananas that need using up.

🥄 Ingredients and substitutions

BANANAS:
Use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter and more flavorful your banana cream cake will be.

MILK:
Use your favorite milk. Regular dairy milk or an unsweetened plant-based milk will both work well.

NEUTRAL-FLAVORED OIL:
Oil helps keep the banana cake soft and moist. I use light olive oil, but vegetable, sunflower, canola or grapeseed oil will also work.

WHITE VINEGAR OR APPLE CIDER VINEGAR:
The vinegar reacts with the raising ingredients to help the eggless cake rise. You won't taste it once the cake is baked.

VANILLA EXTRACT:
Adds warmth and enhances the natural sweetness of the bananas.

ALL-PURPOSE FLOUR:
Use regular all-purpose flour and measure it carefully for a soft, tender cake.

Then continue with whatever ingredients you have underneath—we should check those too.

BAKING SODA:
Works with the vinegar to help the banana cake rise and create a light, tender texture.

BAKING POWDER:
Used alongside the baking soda to give the cake extra lift. Make sure your baking powder is fresh for the best results.

SALT:
A small amount of salt balances the sweetness and brings out the banana and caramel flavors.

CINNAMON:
Ground cinnamon adds a warm flavor that pairs beautifully with ripe bananas. You can reduce or leave it out if you prefer a more delicate banana flavor.

PECANS OR WALNUTS:
Optional, but they add a lovely crunch and work especially well with banana and caramel. Leave them out for a nut-free cake.

To decorate the banana cream cake

WHIPPED CREAM:
Fluffy whipped cream gives this cake its light, creamy topping and pairs beautifully with the banana and caramel. For a dairy-free option, use whipped coconut cream.

CARAMEL:
Use your favorite thick caramel sauce, either homemade or store-bought. Drizzle generously over the whipped cream for a rich caramel finish. Use dairy-free caramel if needed.

FRESH BANANAS:
Add sliced fresh banana just before serving. Choose ripe but firm bananas so they hold their shape on top of the cake.

OPTIONAL TOPPINGS:
Finish with chopped pecans or walnuts for crunch. Chocolate chips or a little extra caramel drizzle are also delicious.

👩🏼‍🍳 Step-by-step instructions

You can find the complete printable recipe below.

1. Mash the bananas: Mash the ripe bananas in a large mixing bowl until mostly smooth.

2. Add the wet ingredients: Add the milk, oil, vanilla, and vinegar and mix until combined.

3. Add the dry ingredients: Add the flour, baking soda, baking powder, cinnamon, and salt. Mix just until combined. Avoid overmixing.

4. Bake the banana cake: Pour the batter into your prepared 9 × 13-inch pan and bake at 350°F (180°C) until golden and a toothpick inserted into the center comes out clean.

5. Cool completely: Allow the banana cake to cool completely before adding the cream. This is important—whipped cream will melt on a warm cake.

6. Decorate: Top the cooled cake with caramel sauce, whipped cream, and sliced bananas. Finish with chopped pecans or walnuts if desired.

Add the went ingredients to the bananas.

A top view of caramel sauce layered ontovthe cake.

📝 Tips and tricks

Ripe Bananas: Use very ripe bananas for the best flavor and sweetness. The more brown spots on the bananas, the better.

Baking Powder and Baking Soda: Use both to ensure the cake rises properly. Baking soda also helps with browning.

Warmer Weather: Whipped cream will melt in warmer climates so only add the cream just before serving!

Mash Bananas Properly: Mash the bananas thoroughly with a fork or potato masher to eliminate lumps. You want a smooth banana puree.

Don't Overmix: Once you add the dry ingredients, mix until just combined. Overmixing can result in a tough cake.

Toothpick Test: Check for doneness by inserting a toothpick into the center of the cake. It should come out clean or with a few moist crumbs but no wet batter.

Cool Properly: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from breaking apart.

a banana cream cake on a white stand (banoffee cake)

❓FAQS

CAN I MAKE BANANA CUPCAKES?

You sure can! Transfer the batter to cupcake liners and reduce the cooking time to about 18 minutes. Remember to keep an eye on them, as all ovens cook differently.

HOW DO I PREVENT THE BANANAS FROM TURNING BROWN WHEN DECORATING THE CAKE?

To prevent the bananas from browning too quickly, you can brush them with a mixture of lemon juice or pineapple juice before adding them to the cake. Additionally, assemble the cake just before serving to minimize exposure to air

CAN I MAKE THIS CAKE GLUTEN-FREE?

Yes. Replace the all-purpose flour with a good-quality 1:1 gluten-free baking flour designed for baking. The texture may vary slightly depending on the flour blend used.

DOES BANANA CREAM CAKE NEED TO BE REFRIGERATED?

Yes. Once the cake has been topped with whipped cream, it should be stored in the refrigerator. Keep it covered and add fresh banana slices close to serving for the best appearance and texture.

A slice of banana cream cake on a side plate.

Make-ahead and storage

Make-ahead:

You can bake the banana cake 1 day ahead. Let it cool completely, cover it well, and add the whipped cream, caramel and fresh banana slices shortly before serving.

Storage:

Once topped with whipped cream, store the banana cream cake covered in the refrigerator. For the best texture and appearance, enjoy it within 1–2 days. The fresh banana slices may start to brown over time.

Freezing:

The plain banana cake freezes well, but I recommend freezing it without the whipped cream, caramel or fresh banana topping. Once completely cool, wrap the cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then decorate before serving.