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.

Banana Cream Cake with Caramel

Description

This easy Banana Cream Cake is soft, moist and packed with fresh banana flavor, then topped with fluffy whipped cream, sliced bananas and a generous drizzle of caramel. A simple crowd-pleasing dessert that's perfect for birthdays and celebrations.

Ingredients

Units Scale

Wet Ingredients
3 mashed bananas (1 1/2 cups or about 360 g)
1 cup milk (240 ml)
1/2 cup (125 g) neutral-flavored oil
1 tablespoon white vinegar (or apple cider vinegar or lemon juice)
1 tablespoon vanilla extract
1 cup (200 g) granulated sugar
Dry Ingredients
3 cups (375 g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts or pecans (optional).

To decorate

2 cups (480 ml) heavy whipping cream, whipped
1/2 cup caramel sauce, plus extra for drizzling (store-bought)
1-2 bananas, sliced
1/4 cup chopped walnuts or pecans (optional)

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Instructions

Preheat your oven to 350°F (180°C). Grease or line an 9×13 inch baking pan.
Mix the Wet Ingredients:Add the mashed bananas, milk, oil, vinegar, vanilla extract, and sugar to a large mixing bowl. Mix until combined.
Add the Dry Ingredients:Gradually mix the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Add the 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.)
Pour the batter into the prepared cake pan. Bake in the preheated oven for 35-40 minutes. Insert a toothpick into the center; if it comes out clean, then the cake is ready. However, this cake is moist, so it is okay if there are a few crumbs on your toothpick.
Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool.

Assemble the Cake:

Ensure the cake is 100% cool. Place the banana cake on your serving plate. 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. Serve immediately.
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Notes

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

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

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

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

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

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.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Baking, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 514 kcal
Sugar: 31 g
Sodium: 61 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 16 g
Carbohydrates: 62 g
Fiber: 2 g
Protein: 6 g