Banana caramel cake Recipe

A Classic banana cake that will satisfy your sugar craving.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the cake(s)
  • Banana(s) : 4 whole
  • Light soft brown sugar : 150 g
  • Whole egg(s) : 2 whole
  • Self raising flour : 225 g
  • Bicarbonate of soda : 5 g
  • Soured cream : 100 g
  • Semi-skimmed milk : 10 ml
  • Vanilla Paste : 1 tea spoon
  • For the garnish(es)
  • Unsalted butter : 180 g
  • Light soft brown sugar : 180 g
  • Soured cream : 30 g
  • Icing sugar : 300 g
  • Vanilla Paste : 1 tea spoon


  • 1. FOR THE CAKE(S)

    Preheat the oven at 180C

    Mash the bananas

    Cream the butter and sugar using an electric mixer until light and fluffy. Add the eggs and banana and beat together. Stir in the flour, soda, sour cream, milk and vanilla paste until the batter is smooth.

    Transfer to a greased cake tin, or alternatively use individual cake molds.

    Bake for around 30 minutes or until the cake springs back when touched and is a golden brown.

    Allow it to cool .


    Melt the butter and sugar in a pan. Stir without boiling for about 2 minutes. Add the sour cream, bring to a boil. Remove from the heat and stir in the powdered sugar and vanilla paste. Allow the frosting to cool slightly and thicken before frosting the cake.

  • 3. TO SERVE

    Cover the cake with the frosting.

Chef's tip

«Cut your cake in layers and add more frosting between them to give a wow factor to your dessert!»

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