Banana Cake With Caramel Cream Cheese Frosting
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When it comes to classic desserts, few things can match the timeless appeal of a delicious homemade cake. And if you’re a fan of moist, fluffy cakes with a hint of tanginess, then you’re in for a treat! This banana cake with caramel cream cheese frosting has the perfect balance of sweetness and tang that will leave you craving for more.
The first thing that sets this banana cake apart is its incredible moistness. The natural sweetness of ripe bananas works wonders, giving the cake with a tender texture that simply melts in your mouth.
Caramel cream cheese frosting adds a layer of creaminess and tanginess that beautifully complements the sweetness of the cake. The subtle tang of the cream cheese balances the overall taste, preventing the cake from becoming overly sweet. Each bite offers a delightful contrast that keeps you coming back for more!
Why You’ll Love This Banana Cake With Caramel Cream Cheese Frosting
This cake is moist, fluffy, and downright delicious. The sweet cake and tangy frosting are a match made in flavor heaven.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
- Quick and easy to prep. This recipe only takes about 15 minutes to prep and about 30 minutes to bake!
- You’ll actually use those ripe bananas. Ever had bananas go ripe and you tell yourself, “oh, I’ll make a banana bread with those”…but then never do? Once you taste this cake, you will be BEGGING those bananas to go ripe so you ACTUALLY bake a cake!
Ingredients You Need To Make Banana Cake With Caramel Cream Cheese Frosting
- Gluten free baking flour.
- Baking powder.
- Cinnamon. This adds a robust flavor that you’ll be craving for days!
- Kosher salt.
- Ripe bananas
- Sugar. You have to have something to add the sweetness in!
- Unsalted butter. You’re already adding salt, so be sure you don’t overdo it with salted butter by accident.
- Eggs.
- Vanilla extract.
- Cream cheese. You can’t have a cream cheese frosting without cream cheese, can you?!
- Powdered sugar. You’ll need this for the frosting!
How To Make Banana Cake
Preheat the Oven:
Preheat your oven to 350°F (175°C). Spray two 8″ round cake pans with nonstick baking spray, ensuring an even coating.
Mix the Batter:
In a mixing bowl, cream together the sugar and butter using an electric mixer on medium speed for about 3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then, mix in the mashed bananas and vanilla extract until fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the gluten-free flour, baking powder, cinnamon, and kosher salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, to keep the cake tender.
Divide and Bake:
Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly browned.
Cool the Cakes:
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Prepare the Frosting:
While the cakes are cooling, mix all the frosting ingredients in a bowl until smooth and creamy.
Assemble the Cake:
- If you’re making four layers, carefully slice each cooled cake horizontally to create four thin layers.
- Spread a generous layer of caramel frosting between each layer of cake, and stack the layers as you go.
- Once the cake is assembled, spread the remaining frosting over the top and sides of the cake.
- Swirl additional caramel sauce into the frosting on the top of the cake for a decorative touch.
Add Toppings:
For extra flavor and texture, top the cake with sliced bananas, chopped walnuts, and a final drizzle of caramel sauce.
How To Make Banana Cake Dairy Free
The only dairy in this recipe is the cream cheese, but if you buy your favorite dairy free version, you can easily substitute with that and be good to go!
Commonly Asked Questions
Why is my banana cake soggy?
If you find that your banana cake is a bit soggy, it’s likely because you added too many of the wet ingredients. Oftentimes, that means you added too many bananas! Try to cut back on how many bananas you use, and that should fix the issue.
Why did my banana cake crack on the top?
If your cake cracked, it’s likely because you have your oven temperature too high. Be sure it’s preheated and set to 350 before you start the baking process.
Why You’ll Love This Recipe
With perfectly balanced flavors, this banana cake is a true winner among things to do with your ripe bananas. I can guarantee this will be a family favorite for years to come.
Banana Cake With Caramel Cream Cheese Frosting
Equipment
- measuring spoons/cups
- ( 2)8-inch cake pans
- Hand mixer or kitchen aide mixer
- Oven
Ingredients
Cake
- 2 1/3 Gluten Free Baking Flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1 1/2 cup ripe mashed bananas
- 1 1/3 cup sugar
- 3/4 cup unsalted butter room temp
- 2 eggs
- 1 tsp vanilla extract
Frosting
- 16 oz cream cheese
- 3 cups powdered sugar
- 1 tsp vanilla extract.
- 1 cup caramel sauce
Instructions
Cake
- Preheat your oven to 350°F (175°C). Spray two 8" round cake pans with nonstick baking spray, ensuring an even coating.
- In a mixing bowl, cream together the sugar and butter using an electric mixer on medium speed for about 3 minutes, until light and fluffy.Add the eggs one at a time, beating well after each addition. Then, mix in the mashed bananas and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the gluten-free flour, baking powder, cinnamon, and kosher salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, to keep the cake tender.
- Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly browned.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- While the cakes are cooling, mix all the frosting ingredients in a bowl until smooth and creamy
Assembly
- If you’re making four layers, carefully slice each cooled cake horizontally to create four thin layers.
- Spread a generous layer of caramel frosting between each layer of cake, and stack the layers as you go.
- Once the cake is assembled, spread the remaining frosting over the top and sides of the cake.
- Swirl additional caramel sauce into the frosting on the top of the cake for a decorative touch.
- For extra flavor and texture, top the cake with sliced bananas, chopped walnuts, and a final drizzle of caramel sauce.
May I use all purpose flour instead of of? Would any of the measurements change?
Yes, you can use all purpose without any recipe modifications.
What specific flour did you use?
Hello,
Danielle specifically used this flour: https://amzn.to/4cPB8DI
If you have no gluten intolerance, please feel free to use all purpose
Can I use selfrising flour like white lily if so I don’t have to put baking powder and salt do I?
While Danielle has not done this, typically these can be used as a replacement
Such a very delicious banana cake. One of a kind! Thank you for sharing.
Do I still use 8″ round pans if I double the recipe?
You can but this will need longer time to bake