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 and water or dip them in 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?

Replace regular wheat flour with a gluten-free flour blend in the cake batter.

BANANA CREAM CAKE (WITH CARAMEL!)

Description

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.

Ingredients

Scale

Wet Ingredients

1 2/3 cups mashed banana (3 bananas or 360g)

1 cup milk (250g)

1/2 cup (125g) neutral-flavored oil

1 tablespoon white vinegar (or apple cider vinegar or lemon juice)

1 tablespoon vanilla extract

1 cup (200g) granulated sugar

Dry Ingredients

3 cups (375g) all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup walnuts or pecan nuts (optional)

To decorate

whipped cream

caramel (store-bought)

bananas

nuts (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.

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.

Category: Baking, Dessert
Method: Baking
Cuisine: American