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    You are in: Home / Recipes / Banana Caramel Cake Recipe
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    Banana Caramel Cake

    Banana Caramel Cake. Photo by BBAnn42

    1/1 Photo of Banana Caramel Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Topher's Note:

    Adapted from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate Now if only I could make this into a frozen dessert cause I love this combination.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Caramel

    Directions:

    1. 1
      Butter and flour a tube pan or a bundt pan that can hold 12 cups.
    2. 2
      Preheat the oven to 350 degrees F.
    3. 3
      Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
    4. 4
      In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
    5. 5
      Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
    6. 6
      Add the vanilla extract and mix for another 30 seconds.
    7. 7
      With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
    8. 8
      Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
    9. 9
      Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
    10. 10
      About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
    11. 11
      Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
    12. 12
      Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.

    Ratings & Reviews:

    • on April 28, 2007

      55

      I made this for my birthday cake yesterday, and it was GREAT! Every bite is an experience. My husband - the dessert freak - ate at least 3 pieces.(I'm sure the rest will disappear today...) My oven runs a little cool, so I baked it at 375 and it was done in about 53 minutes. Definitely another for my dessert collection. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2007

      45

      This was very good! Thank you for a great dessert for our dinner tonight. It was fairly easy to make and everyone really enjoyed it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Banana Caramel Cake

    Serving Size: 1 (140 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 543.8
     
    Calories from Fat 287
    52%
    Total Fat 31.8 g
    49%
    Saturated Fat 8.2 g
    41%
    Cholesterol 57.0 mg
    19%
    Sodium 323.7 mg
    13%
    Total Carbohydrate 63.5 g
    21%
    Dietary Fiber 2.6 g
    10%
    Sugars 41.9 g
    167%
    Protein 5.1 g
    10%

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