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Caramel Banana Cream Layer Cake

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This Caramel Banana Cream Layer Cake features moist banana sponge layers, a silky banana cream filling, and a rich homemade caramel sauce. It’s an easy, crowd-pleasing dessert perfect for celebrations or cozy gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed (about 1 cup / 225g)
  • 1/2 cup (120ml) whole milk (can substitute almond milk for dairy-free)
  • 1 cup (200g) granulated sugar (for caramel sauce)
  • 1/4 cup (60ml) water
  • 6 tablespoons (85g) unsalted butter, cubed (for caramel sauce)
  • 1/2 cup (120ml) heavy cream (for caramel sauce)
  • 1/2 teaspoon sea salt (optional, for salted caramel)
  • 1 1/2 cups (360ml) heavy whipping cream
  • 2 tablespoons (15g) powdered sugar
  • 1 teaspoon vanilla extract (for cream filling)
  • 1/4 cup (60g) sour cream
  • 2 medium ripe bananas, thinly sliced
  • Caramel drizzle (from above, for garnish)
  • Extra banana slices (for garnish)
  • Chopped toasted pecans or walnuts (optional, for garnish)

Instructions

  1. Grease two 8-inch (20cm) round cake pans and line bottoms with parchment paper. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl or stand mixer, beat unsalted butter until light and fluffy (about 2 minutes). Add granulated sugar and beat another 2 minutes, until pale.
  4. Beat in eggs, one at a time, scraping down the bowl after each. Mix in vanilla extract.
  5. Fold in mashed bananas until just incorporated.
  6. Add half the dry ingredients, mix gently, then pour in milk. Finish with remaining dry ingredients. Mix until just smooth.
  7. Divide batter evenly between pans, smoothing tops. Bake on center rack for 22-26 minutes, until golden and a toothpick comes out clean.
  8. Let cakes cool in pans for 10 minutes, then turn onto wire racks to cool completely. Level layers with a sharp knife if needed.
  9. For caramel sauce: In a medium saucepan, combine sugar and water. Heat over medium, swirling occasionally, until sugar dissolves and turns amber (6-8 minutes). Remove from heat, carefully add butter and cream. Stir gently until smooth. Add sea salt if desired. Let cool to room temperature.
  10. For banana cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold in sour cream. Chill until ready to use.
  11. To assemble: Place one cake layer on a plate. Spread half banana cream over the top, scatter half the banana slices, and drizzle with caramel sauce. Top with second cake layer, repeat cream and bananas, and finish with caramel drizzle.
  12. Garnish with extra banana slices and chopped pecans or walnuts if desired.
  13. Refrigerate cake for at least 30 minutes before slicing for clean layers.

Notes

Use very ripe bananas for best flavor. If making caramel, do not stir while cooking—swirl the pan instead. Level cake layers for easier stacking. Chill whipped cream and cake layers before assembly for best results. For gluten-free, use a 1:1 GF flour blend. Store leftovers covered in the fridge for up to 3 days or freeze slices for up to 1 month.

Nutrition

Keywords: banana cake, caramel banana cake, layer cake, homemade dessert, easy cake, banana cream, caramel sauce, celebration cake, American dessert, crowd-pleaser

Find it online: https://realityeats.com/caramel-banana-cream-layer-cake-recipe-easy-homemade-dessert/