Description
A decadent, moist banana cake layered with rich cream cheese frosting, drizzled with luscious caramel, and crowned with crunchy pecans and banana slices. Perfect for celebrations or whenever you want to impress!
Ingredients
For the cake:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup unsalted butter, softened
1 cup brown sugar
2 large eggs
3 ripe bananas, mashed
½ cup sour cream or plain yogurt
1 tsp vanilla extract
For the frosting:
1 ½ cups cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
For the caramel drip:
1 cup sugar
6 tbsp unsalted butter
½ cup heavy cream
Pinch of salt
For topping:
Fresh banana slices
Pecan halves
Chopped walnuts (optional)
Instructions
Bake the Cake Layers (45 minutes total
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. (5 min)
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. (3 min)
In another bowl, beat butter and sugar until creamy. (4 min)
Add eggs one at a time, mixing well. (3 min)
Stir in mashed bananas, sour cream, and vanilla until smooth. (3 min)
Fold in dry ingredients just until combined. (3 min)
Divide batter between pans and bake 30–35 min or until a toothpick comes out clean. Cool completely on a wire rack. (30 min)
Prepare the Frosting (10 minutes)
Beat cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla, beating until light and fluffy.
Make the Caramel Sauce (15 minutes)
In a saucepan over medium heat, melt sugar until it turns amber. (6 min)
Add butter, whisking until fully melted. (2 min)
Slowly pour in heavy cream, whisking continuously (be careful, it will bubble). (3 min)
Stir in salt and let cool until slightly thickened. (4 min)
Assemble the Cake (25 minutes)
Spread frosting between cake layers and over the top and sides. (10 min)
Chill for 20 min to set the frosting.
Drizzle cooled caramel sauce along the edges to create a drip effect. (5 min)
Decorate & Serve (5 minutes)
Arrange fresh banana slices, pecan halves, and optional walnuts on top.
Chill until ready to serve, then slice and enjoy!
Prep Time: 40 minutes
Baking Time: 35 minutes
Assembly & Chill: 50 minutes
Total Time: ~2 hours 5 minutes
Servings: 10–12 slices | Kcal: ~480 per slice (approx.)
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure all ingredients are at room temperature for even mixing. When making the cake batter, do not overmix after adding the dry ingredients; a few streaks of flour are fine. For the caramel, have all ingredients measured and ready before starting, as the sugar cooks quickly. When assembling, a thin “crumb coat” layer of frosting will trap loose crumbs before you apply the final, smooth layer. Chill the cake for at least 20 minutes after the crumb coat to set it firmly before adding the caramel drip.
Serving Suggestions
This cake is a showstopper on its own but can be elevated further. Serve each slice with a small scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a coffee pairing, a strong espresso or a cup of cold brew complements the sweetness beautifully. If serving at a party, garnish individual plates with a dusting of cinnamon or a few extra caramel drizzles. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
How-to Summary
In short: Mix dry ingredients. Cream butter and sugar, then add wet ingredients. Combine wet and dry mixes, then bake. For the frosting, beat cream cheese, butter, powdered sugar, and vanilla. For caramel, melt sugar to amber, whisk in butter and cream. Assemble by frosting the cooled cake layers, chilling, then adding caramel drip and toppings.
Frequently Asked Questions
Can I make the cake layers ahead of time? Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature, or freeze for up to a month.
How do I prevent the banana slices from browning? Toss them lightly in lemon or pineapple juice before arranging. However, for the best appearance and texture, add them just before serving.
My caramel sauce is too thick or too thin. How can I fix it? If too thick, gently reheat it with a tablespoon of heavy cream. If too thin for a drip, let it cool longer at room temperature or briefly in the refrigerator.
Can I use a different frosting? While cream cheese frosting is classic, a Swiss meringue buttercream would also be delicious and provide a less tangy, smoother finish.
Why did my cake turn out dense? This is often due to overmixing the batter after adding the flour, which develops too much gluten. Measure your flour correctly (spoon and level) and mix just until combined.
Common Mistakes to Avoid
- Using underripe bananas: They lack the sweetness and moisture of ripe, spotted bananas.
- Adding hot caramel to the cake: This will melt the frosting. Ensure the caramel is cool and slightly thickened.
- Skipping the chill time: Chilling the frosted cake before the drip is crucial for clean, defined caramel lines.
- Overcooking the sugar for caramel: It can quickly go from perfect amber to burnt. Remove it from the heat as soon as it reaches a deep golden color.
Conclusion
This Banana Caramel Praline Cake is a rewarding baking project that delivers immense flavor and visual appeal. By following the detailed steps, avoiding common pitfalls, and using the serving suggestions, you can create a professional-quality dessert that is sure to delight. The combination of moist spiced cake, tangy frosting, and rich caramel is simply unforgettable. Happy baking!