Description
This easy moist banana cake recipe features ripe bananas for natural sweetness and moisture, topped with an irresistible caramel drip. It’s a show-stopping dessert that’s perfect for families and gets rave reviews without much fuss.
Ingredients
- 3 medium very ripe bananas (about 300g)
- 2 cups all-purpose flour (240g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 0.5 cup unsalted butter (113g), softened (for cake)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract (for cake)
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (for caramel)
- 0.5 cup packed brown sugar
- 0.25 cup milk
- 1 teaspoon vanilla extract (for caramel)
Instructions
- Prep the Pan: Grease and flour a 9×13 inch sheet pan thoroughly, or line it with parchment paper leaving an overhang for easy lifting to ensure the cake releases cleanly.
- Mash Bananas: In a medium bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps for texture (they should have a creamy consistency).
- Cream Wet Ingredients: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until just combined and pale yellow.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until uniform.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If it looks dry, splash in 1-2 tablespoons of milk. Gently fold in the mashed bananas until evenly distributed; avoid overmixing, which can lead to a dense cake. The batter will be thick.
- Bake Cake: Pour the batter into the prepared 9×13 inch sheet pan, spreading evenly. Bake at 350°F (175°C) for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. The cake should spring back lightly when touched.
- Make Caramel Drip: While the cake cools in the pan, combine 0.5 cup unsalted butter, 0.5 cup packed brown sugar, 0.25 cup milk (or cream for extra richness), and 1 teaspoon vanilla extract in a small saucepan. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon. It will be bubbling gently.
- Drizzle and Serve: Let the caramel cool slightly (about 5 minutes) so it thickens further. Pour the warm caramel evenly over the cooled banana cake. The caramel should drip enticingly down the sides.
Notes
Always use very ripe, heavily speckled brown bananas for the best flavor and moisture. To prevent a dense cake, avoid overmixing the batter. If caramel is too thin, simmer longer; if too thick, add a tablespoon of milk at a time. This recipe can be made dairy-free using plant-based butter and milk, or gluten-free using a 1:1 gluten-free baking blend. For less sugar, reduce granulated sugar by 0.25 cup in the cake batter.
- Prep Time: 18 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 80 g)
- Calories: 400 calories
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: banana cake, caramel drip, easy dessert, moist cake, sheet pan, family favorite, ripe bananas, baking