Banana & Rum Caramel Cake

"This single layer cake looks beautiful and tastes great - I always love the combination of banana with caramel. The addition of rum to the caramel takes it over the top! You can even replace the banana in this recipe with pumpkin puree for fall baking."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
Ready In:




  • Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
  • In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
  • Caramel:

  • Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
  • Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture – this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
  • Decorate:

  • Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.

Questions & Replies

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  1. anniestadt
    Hi! This looks amazing. Just a few questions though. First, what is the equivalent of 150g of light brown sugar as stated in the recipe? Second, not sure I saw the type or amount of caramel in the ingredients and when to add to recipe. Thanks! Looking forward to making this soon!! Annie


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RECIPE SUBMITTED BY Food blogger & cookbook author ('The Savvy Cook' and 'Top with Cinnamon')
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