Caramel Banana Cake

This cake is super easy to make but very delightful to eat. It’s moist and soft.  I used cane molasses from Egypt. It’s amber in colour with a very nice aroma and taste. Please use overripe bananas.

Caramel Banana Cake

Preparation time: 15 minutes; Baking time: 40-45 minutes; Makes: 11 x 7 x 1.5-inch (30 x 18 x 4 cm)


  • 225g (8oz, 2 cups minus 2 tbsp) all purpose flour
  • 2 teaspoons baking powder
  • 125g (4.5 oz, 1 stick + 1 tbsp, ½ cup +1 tbsp), butter, softened (I used margarine)
  • 220g (1 cup packed) brown sugar
  • 2 eggs
  • 1 cup mashed bananas (2 large bananas)
  • 1 tablespoon cane molasses or golden syrup
  • ¼ cup buttermilk 


  1. Grease a 11 x 7 x 1.5-inch (30 x 18 x 4 cm) pan and line the base with parchment. Preheat the oven to 360ºF (180ºC) ten minutes before using. Make sure the butter is soft.
  2. Sift the flour and baking powder, then combine everything in the bowl of your stand mixer and mix on low speed until all ingredients are combined.
  3. Beat on medium speed for 1-1½ minutes or until the mixture is smooth and pale in colour. (do not over-mix. I usually mix for just over a minute).
  4. Spoon the mixture into the prepared pan and bake 40 minutes or until the top is golden and  firm and a skewer inserted in the centre comes out clean. Stand 10 minutes before carefully transferring onto a wire rack to cool. Sprinkle some icing (confectioner’s sugar on top) and slice into 18 pieces.
  5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 360°F (180°C) for 40 minutes.

Step By Step Photos

Here is what the batter looks like.

The cake before slicing

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

2 thoughts

  1. Hi Liz! It’s Karen. We Just came back from Greece, where we spent 10 days driving all over the place. Got home to find a couple of blackened bananas. I knew you would have the perfect recipe. I whipped this up Sunday morning and it was devoured within 10 minutes. Thumbs up from the Bauder-Uchic family. 😊

    1. Hi there Karen what a lovely surprise. I envy you. You should have taken me in your carry on luggage, Thank you for the feedback. I really loved this recipe too. We demolished the cake in 30 minutes flat. Xoxo to the boys. I’m sure they’ve all grown into fine gentlemen. Best wishes!!!!!!

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