Banana Cake with Easy Caramel Glaze
Banana Cake with Easy Caramel Glaze takes this classic bake to a whole new level of deliciousness. Dense, but not heavy, this cake has a soft, tender texture
Servings 12 servings
Equipment
- 1 8 x 5-inch (20 x 12 cm) loaf pan
Ingredients
For the cake
- ½ cup unsalted butter, melted
- 1 ½ cups all-purpose or cake flour
- ¼ cup white granulated sugar
- ¾ teaspoon baking soda bicarbonate of soda
- ½ teaspoon salt
- 1 cup (about 2 to 3) very ripe mashed bananas
- ¼ cup buttermilk or substitute – see notes
- 2 ½ tablespoons brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
For the glaze
- ¼ cup unsalted butter
- ⅓ cups brown sugar
- ¼ cup heavy cream
- ¼ teaspoon salt
- ¼ cup powdered sugar
Instructions
To make the cake
- Preheat the oven to 350° F / 180° C (160° C fan)
- Grease and line an 8 x 5-inch (21 x 13 cm) loaf pan with parchment paper. Leave an overhang of paper, making it easy to lift the cake out of the pan after baking. .
- In a large bowl, whisk together flour, granulated sugar, brown sugar baking soda and salt. Whisk in bananas, melted butter, buttermilk, eggs and vanilla.
- Mix to combine. Transfer the batter into the loaf pan and smooth the top.
- Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 45 to 50 minutes.
- Leave to cool completely before glazing. See notes
Make the Caramel glaze
- In a medium pot, combine the butter, brown sugar, heavy cream and salt. Boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
- Sift in the powdered sugar.
- Whisk in the powdered sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 20 minutes. See notes
Notes
Buttermilk substitute: Either Greek yoghurt, plain unflavoured yoghurt or buttermilk can be used in this recipe. Or if you do not have yogurt or buttermilk then make your own by adding ½ Tablespoon (7 ml) lemon juice or vinegar to ¼ cup (60 ml) milk. Set aside for 5 minutes before using it in the recipe.
Correct size loaf pan: Make sure to use the correct size loaf pan specified in the recipe
Ripening bananas: If you need to ripen bananas for a recipe like this just place them on a baking sheet and bake at 350 °F (177 °C) for about 10 minutes or until the skin blackens and the bananas are soft. Allow to cool a bit, then remove skin, transfer to bowl, and mash them up.
Use a deep pot when making the caramel glaze, because the mixture will bubble up.
Leave the cake to cool completely before preparing the glaze: Allow the cake to cool completely before preparing the glaze. The glaze firms up as it cools, so should be prepared just before pouring over the cake.
Use prepared glaze immediately: Pour the glaze immediately after preparing over the cooled cake so you get a smooth consistency frosting. The glaze sets to a slightly soft fudgy texture as it cools.
Nutrition
Serving: 1serving | Calories: 249kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 225mg | Potassium: 88mg | Fiber: 1g | Sugar: 17g | Calcium: 23mg | Iron: 1mg
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