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Banana Cake Recipe – Easy Moist Layers with Caramel Glaze

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This banana cake features perfectly moist layers made with ripe bananas and sour cream, finished with a glossy, buttery caramel glaze. It’s easy to make, crowd-pleasing, and ideal for birthdays, brunches, or cozy afternoons.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 350g; overripe for best flavor!)
  • 2 cups all-purpose flour (or use half whole wheat for extra heartiness)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • Optional: 1/2 cup chopped walnuts or pecans
  • For the Caramel Glaze:
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • Pinch of salt
  • Optional: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. Peel and mash bananas in a large bowl until smooth (about 2 minutes).
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat butter and sugar together until pale and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Stir in mashed bananas and sour cream (or Greek yogurt) until batter is thick and creamy.
  6. Gradually add dry ingredients to wet, mixing just until combined. Do not overmix. Fold in nuts if using.
  7. Divide batter evenly between prepared pans. Smooth tops with a spatula. Bake for 28-32 minutes, until golden and a toothpick comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack. Peel off parchment and cool completely (about 30 minutes).
  9. For the caramel glaze: In a small saucepan, melt butter over medium heat. Stir in brown sugar and cream. Bring to a gentle boil and whisk for 2-3 minutes until glossy and thickened. Remove from heat; add salt and vanilla if using. Let cool 5 minutes.
  10. Place one cake layer on a plate. Pour half the caramel glaze over, letting it drip down the sides. Top with the second layer and repeat with remaining glaze. Use an offset spatula to smooth the top.
  11. Let cake set for 15-20 minutes before slicing. Slice with a sharp knife, wiping between cuts for neat pieces.

Notes

Use very ripe bananas for best flavor. For gluten-free, substitute with a 1:1 gluten-free flour blend. For dairy-free, use coconut yogurt and vegan margarine. Let cakes cool completely before glazing to prevent glaze from soaking in. Weigh batter for even layers. If glaze is too thick, add a teaspoon of cream; if too thin, simmer longer. Cake can be made ahead and frozen (unglazed).

Nutrition

Keywords: banana cake, caramel glaze, moist cake, easy dessert, birthday cake, brunch, nutty cake, layered cake, homemade cake

Find it online: https://realityeats.com/banana-cake-recipe-easy-moist-layers-with-caramel-glaze/