Caramel Banana Cake on

Caramel Banana Cake

The caramel banana cake is creamy, soft, moist, rich, caramelly, finger-licking, indulgent, and simple. That feeling you get as you bite in and indulge? It’s pure bliss. You won’t make it because you’re suddenly left with more overripe bananas than you can handle, but because you’ll crave more caramel banana cake than your stomach can handle.


  • 145 g butter 10 tablespoons
  • 155 g dark brown or muscovado sugar 3/4 cup
  • 2 eggs
  • 230 g mashed banana 3 medium or 2 large bananas, about 1 cup
  • 94 g all-purpose flour 3/4 cup
  • 90 g wholemeal flour whole-wheat flour, 3/4 cup
  • 2 and 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 185 g cup sour cream 3/4 cup
  • 3 tablespoons milk

Heavenly Caramel Icing

  • 55 g butter 1/4 cup
  • 155 g dark brown or muscovado sugar 3/4 cup
  • 3 tablespoons sour cream
  • 100 g icing sugar 1 cup


  1. Preheat the oven to 180ºC (356ºF).
  2. Add the wholemeal flour, all-purpose flour, baking powder and baking soda to a smal bowl and whisk for 30 seconds.
  3. Cream the butter and sugar in a big bowl with a whisk or electric beater until light and fluffy.
  4. Beat the eggs in one by one, for 20 seconds after each addition.
  5. Stir in the banana with a wooden spoon or spatula, then stir in half the dry ingredients.
  6. Then, add the sour cream and milk and stir them in.
  7. Lastly, stir in the rest of the dry ingredients and fold until the batter is smooth.
  8. Transfer it to the loaf pan and bake for 55 minutes or until a skewer inserted comes out clean.


Your bananas must be overripe — look for the one that have a lot of black spots. Equipment: 14 cm x 21 cm (5.5” x 8”) loaf pan, greased and lined with parchment paper.