This is the ultimate banana cake: tender, moist, and studded with ripe banana flavor. A ribbon of homemade caramel runs through the batter, and a generous layer of caramel cream cheese frosting finishes it into an irresistible celebration cake.
There’s something magical about a bunch of overripe bananas — they’re a short-lived treasure that inspire plenty of delicious baking. If you’re looking for other ways to use ripe bananas, consider banana pecan muffins, banana coconut granola, or caramelized banana pecan oatmeal. This banana cake is one of my favorite ways to celebrate those brown bananas.
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The banana cake itself is simple and dependable: moist, flavorful, and easy to pull together. A drizzle of homemade caramel added before baking creates a pretty swirl and a deeper caramel note that’s almost too pretty to cover. If you prefer a lighter snack cake, you can skip the frosting and enjoy it plain.
For a more festive dessert, frost it with the caramel cream cheese frosting described below. I baked mine in a 9 x 13-inch pan for a casual sheet cake, but the batter is enough for two 8-inch round layers if you want to make a layered cake. If you’re layering, consider increasing the frosting by about 1.5x if you like a thick covering, although the original amount is generous.
Caramel Frosting
This frosting deserves a moment of attention. It’s a cream cheese buttercream infused with a hefty amount of homemade caramel sauce. The result is creamy, spreadable, and packed with a rich, toasty caramel flavor without being overly sweet.
Homemade caramel can seem intimidating, but the flavor payoff is worth it — that slight bitterness and deep toffee notes balance the sugar in a way store-bought caramel often doesn’t. No candy thermometer is needed for this caramel; a little care and whisking are all it takes.
How to Make Banana Cake with Caramel Frosting
Below is an overview of the steps to make the caramel, bake the banana cake, and prepare the caramel cream cheese frosting. The full ingredient list, quantities, and timings appear in the recipe block further down.
Make the caramel sauce
- In a dry, heavy, light-colored skillet, melt the sugar over medium heat, whisking and shaking the pan as it melts. When the sugar is fully liquified and golden, remove from heat.
- Whisk in the butter a tablespoon at a time until smooth. Slowly add the heavy cream while whisking; the mixture may seize and look lumpy at first, but continue whisking — it will come together. If any lumps remain, they’ll melt when you return the pan to the heat.
- Return the pan to medium heat and cook, whisking, until the caramel thickens slightly, about 5 minutes. Remove from heat, whisk in vanilla and sea salt, and set aside to cool completely. Chill briefly in the fridge to speed cooling if desired.
Make the banana cake
- Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch pan with butter or cooking spray; line the bottom with parchment if you plan to remove the cake from the pan.
- Mash the bananas in a bowl until smooth. Use an immersion blender, hand mixer, or fork; I prefer a smooth banana base with no large lumps.
- Whisk the dry ingredients together in a medium bowl: flour, baking soda, baking powder, cinnamon, and salt.
- In a stand mixer fitted with the paddle attachment, cream the butter with the granulated and brown sugars on medium speed until light and fluffy, about 3 minutes.
- Scrape the bowl and add the eggs and vanilla, beating until combined. Add the mashed bananas and mix until incorporated.
- Reduce the speed to low. Alternately add the flour mixture and buttermilk in three additions, starting and ending with the dry ingredients. Mix just until combined — the batter will be slightly lumpy.
- Pour the batter into the prepared pan. Drizzle about 1/2 cup of the cooled caramel sauce over the top and run a knife through the batter to create swirls.
- Bake 35–45 minutes, until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
Make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth.
- Lower the speed and add the icing sugar one cup at a time until smooth, scraping down the bowl as needed.
- Add 1/2 cup of cooled caramel sauce along with vanilla and flaky sea salt. Beat until smooth and fully incorporated. Stir once with a spatula to ensure even mixing.
- Spread the frosting over the cooled cake and drizzle with additional caramel. If your caramel is too thick to drizzle, warm it briefly in the microwave to loosen it.
Yes, it’s a few steps, but it’s absolutely worth it. You’ll likely have extra caramel sauce — it’s perfect on toast, stirred into oatmeal, or kept in the fridge for another treat. If you want less leftover, halve the caramel recipe, but the full batch gives you plenty of options.
Enjoy! If you make this banana cake with caramel cream cheese frosting, consider sharing a photo on Instagram and tagging @ourhappymess — I love seeing your creations.
More celebration cake ideas
Chocolate Caramel Cake
Moist Carrot Cake with Brown Butter Cream Cheese Frosting
Chocolate Cherry Cake
Banana Cake with Caramel Cream Cheese Frosting
Ingredients
Caramel Sauce
- 2 cups granulated sugar
- 1/2 cup butter softened
- 1 1/2 cups heavy cream at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon flaky sea salt
Banana Cake
- 3 large, very ripe bananas
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cup buttermilk at room temperature
- 1/2 cup caramel sauce see recipe above
Caramel Cream Cheese Frosting
- 1 cup butter at room temperature
- 1/2 cup cream cheese at room temperature
- 3 cups icing sugar (powdered or confectioner’s sugar)
- 1/2 cup caramel sauce see recipe above
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon flaky sea salt
Instructions
Caramel Sauce
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Place the sugar in a large, dry, light-colored skillet over medium heat. Let the sugar melt, shaking the pan and whisking frequently. When it is melted and smooth, remove from heat.
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Add the softened butter, whisking one tablespoon at a time until smooth. Slowly add the cream while whisking. If the caramel seizes and looks lumpy, keep whisking — it should smooth out.
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Return the pan to medium heat and cook the caramel, whisking frequently, until it thickens slightly, about 5 minutes. Remove from heat and whisk in vanilla and sea salt. Cool completely before using.
Banana Cake
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Preheat the oven to 350°F. Grease a 9 x 13-inch pan and line with parchment if desired.
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Mash the bananas until smooth; an immersion blender or electric mixer works well.
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Whisk together the flour, baking soda, baking powder, cinnamon, and salt.
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Cream the butter with brown and white sugars on medium speed until fluffy, about 3 minutes. Beat in eggs and vanilla, scrape the bowl, then beat in the mashed bananas.
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On low speed, alternate adding the flour mixture and buttermilk in three additions, mixing just until combined. The batter will be slightly lumpy.
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Pour the batter into the prepared pan. Drizzle 1/2 cup of caramel over the batter and swirl with a knife. Bake 35–45 minutes until a toothpick comes out clean. Cool on a wire rack.
Caramel Cream Cheese Frosting
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Beat butter and cream cheese until smooth. Lower speed and add the icing sugar one cup at a time until smooth.
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Add 1/2 cup cooled caramel, vanilla, and salt. Beat until combined and smooth. Frost the cooled cake and drizzle with extra caramel if desired.