BANANA CREAM CAKE (WITH CARAMEL!)

You'll love this Banana Cream Cake (with caramel!) This gorgeous cake is easy and simple to make and it's topped with more bananas, whipped cream, and caramel. This banana cake caters to various dietary needs, including dairy-free, vegan, and gluten-free options.

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

It's cake time 🎉🍰💛

Jump to:

• ❤️ WHY THIS RECIPE WORKS
• RECIPE FOR BANANA CREAM CAKE
• LETS BREAK DOWN THE LAYERS:
• BANANA PUDDING (IN A CAKE FORM!)
• 🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
• TO DECORATE
• 👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS
• 📝 NIKKI'S TIPS AND TRICKS
• ❓FAQS
• MAKE-AHEAD AND STORAGE
• CAKE RECIPES TO TRY NEXT TIME

❤️ WHY THIS RECIPE WORKS

• Simple ingredients 

• Easy to adapt

• Easy one-bowl recipe

• Soft, moist, and a tender crumb

• This cake is great for birthdays, special occasions and celebrations. 

RECIPE FOR BANANA CREAM CAKE

I love making cakes that are a little bit different, like my bright pink pink with sprinkles! This banana and cream is one of those recipes that takes an ordinary cake and turns it into something divine! There's something incredibly comforting about the sweet, luscious combination of bananas and cream, especially when you add a soft and tender crumb. Instead of traditional cream cheese frosting, I've used caramel and freshly whipped cream and it gives this cake those "banoffee vibes" that we all love. 🍌

LETS BREAK DOWN THE LAYERS:

1️⃣ Home-made banana cake (made with no eggs + no diary!),

2️⃣ A Layer of caramel (store-bought for easy convenience),

3️⃣ Lots of fluffy, whipped cream,

4️⃣ Sliced bananas and nuts!

BANANA PUDDING (IN A CAKE FORM!)

This cake tastes just like banana pudding (thanks to the added whipped cream) but in a cake form. Make it for your next birthday cake, baby shower, or just because you want to spoil yourself. Your guests won't believe it's vegan, and you'll be hailed as the banana cake maestro. 👑

Want more information on bananas? Check this post out.

🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS

BANANAS:

The riper, the better

MILK:

Milk of choice. Plant-based or regular milk.

NEUTRAL-FLAVORED OIL:

I use light olive oil, but organic vegetable oil, sunflower oil, canola oil, or grapeseed oil are great options.

WHITE VINEGAR OR APPLE CIDER VINEGAR:

This helps the cake rise.

VANILLA EXTRACT:

Vanilla adds more flavor. 

ALL-PURPOSE FLOUR:

BAKING SODA:

Baking soda acts as a leavening agent, which means it helps the banana bread rise.

BAKING POWDER:

Use both baking soda and baking powder. Make sure it's fresh.

SALT:

Adds a little more flavor.

CINNAMON:

Ground cinnamon 

PECAN OR WALNUTS:

Optional

TO DECORATE

WHIPPED CREAM:

For a vegan or dairy-free alternative, use whipped coconut cream. To make whipped coconut cream, refrigerate a can of full-fat coconut milk overnight. Then, scoop out the solidified coconut cream from the top of the can (leaving behind the liquid) and whip it with a mixer until light and fluffy. You can sweeten the whipped coconut cream with a bit of powdered sugar or a sweetener of your choice.

CARAMEL:

Straight out of a can or jar. Remember to use dairy-free caramel if vegan. 

OPTIONAL ~

Fresh or dried and sliced bananas to decorate, crushed nuts such as walnuts, pecans, or even chocolate chips. 

👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS

You can find the complete printable recipe below.

• Preheat your oven to 350°F (180°C)

• Grease or line a 9x13-inch pan with parchment paper.

1. Mix the Wet Ingredients:

Mashed banana, milk, oil, vinegar, vanilla extract and sugar.

2. Add the Dry Ingredients:

• Gradually mix the dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nuts. (Don't overmix. Please only stir until all of the ingredients have been combined. If you stir the batter for too long, the cake will not be fluffy and will not rise well.)

3. Bake:

• Pour the batter into the prepared cake pan.
• Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake layers cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. Assemble the Cake:

• Place the cake on your serving plate. Make sure it is 100% cool.
• Spread a layer of caramel sauce over the top of the cake. 
• Next, add whipped cream. 
• Top the cake with crushed walnuts and sliced banana. 

5. Serve immediately and Enjoy 💫 If you loved this recipe, leave a 5-star review and rating!

📝 NIKKI'S 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.

Properly Grease and Optional to Flour the Pan: Grease your cake pan with butter or cooking spray, then dust it with flour. This ensures the cake doesn't stick.

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.

❓FAQS

MAKE-AHEAD AND STORAGE

MAKE-AHEAD:

You can make the banana cake the day before and assemble it with caramel and cream just before serving.

STORAGE:

The baked cake (without cream and caramel topping) will keep for a day or two in an airtight container at room temperature or for 3 days in the fridge. Eating it within a day or two is best if it is covered in cream and caramel. 

FREEZING:

Yes, banana cake can be frozen for longer-term storage. Freezing banana cake is a great way to preserve and enjoy its freshness later. Here's how to freeze banana cake properly:

HERE'S HOW:

1. Cool the Cake: Allow the banana cake to cool completely at room temperature before freezing it. If you try to freeze it while it's still warm, it will become soggy.
2. Wrap the Cake: Wrap the cake tightly to prevent freezer burn and maintain moisture. You have a few options:
Plastic Wrap: First, wrap the cake in plastic to create an airtight seal. Make sure it's wrapped snugly to minimize contact with air.
Aluminum Foil: After wrapping it in plastic, you can further protect the cake using aluminum foil.
Freezer Bags: Place the wrapped cake in a freezer-safe resealable plastic bag. Remove as much air as possible from the bag before sealing it.
3. Label and Date: Write the date on the packaging so you can keep track of how long it's been in the freezer. Banana cake can be stored in the freezer for 2-3 months.
4. Freeze: Place the wrapped cake in the freezer. Ideally, lay it flat in the freezer so it doesn't get squished or lose shape.
5. Thawing and Serving:
To thaw the frozen banana cake, transfer it to the refrigerator and let it thaw overnight or for several hours.

CAKE RECIPES TO TRY NEXT TIME

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚 

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