Description
This delicious banana caramel cake is perfect for any occasion!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs (at room temperature, separated)
- ½ cup milk
- ¼ teaspoon cream of tartar
- 2–3 medium bananas (sliced)
- ½ cup light brown sugar (packed)
- 4 tablespoons unsalted butter (½ a stick)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with butter, oil, or baking spray.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat the butter and granulated sugar until light and creamy. Mix in the vanilla. Beat in the egg yolks until combined.
- Add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. Gently fold into the batter with a rubber spatula.
- In a saucepan, melt the butter with the brown sugar, cinnamon, cloves, and nutmeg over medium heat, stirring until the sugar dissolves. Remove from heat.
- Pour the caramel mixture into the prepared pan. Arrange the banana slices evenly on top.
- Pour the batter over the bananas and smooth the top.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan before inverting onto a serving plate.
Notes
- Serve warm or at room temperature.
- This cake pairs well with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg