Caramel Banana Cake

Caramel Banana Cake

It is that time of year to make your mama proud! This year, let's celebrate Mother's Day with a delicious caramel banana cake. 

Inspired by Lennan Hu's recipe. Thank you so much for sharing this wonderful recipe with me :) I make a few adjustments to make a personal touch. 

Difficulty: Easy

Ingredient: Cake pan (6in)
<Cake batter>
3 large eggs
1/4 cup sugar
1 stick room temperature salted butter
1 cup flour
1/2 cup almond flour
1/4 cup mashed banana (about 2 bananas)

1/3 cup sugar
1/3 tbsp water


1. Preheat oven 325 degree (F). Place parchment papers around the cake pan to prevent batter stick to the pan when baked. Or you can grease the side of the pan with butter. 


2. In a mixing bowl, cream the butter and sugar until fluffy. Add one egg at a time and beat until silky and lightened. Add a little vanilla extract at the end. 


3. Sift in flour and almond flour. Add mashed banana and mixed well. 


5. MAKING CARAMEL - Place 1/3 cup sugar in a small, heavy, dry skillet over medium heat. Plus 1/3 tbsp of water. Swirl around the pan to make sure sugar fully dissolve in the water. Wait 1 and a half minute or so, when sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around until all sugar melts. DO NOT USE UTENSILS TO STIR. When sugar is completely melted and became brown, remove the pan from heat.  


Note: This step may take few practices to make perfect caramel. 

6. Pour caramel into previous batter mixture and mix well. 


7. Pour the batter into the pan. Tab the pan against the table for a few times to get air bubbles out. Cut few pieces of banana and place them on the top for decoration. Place the baking sheet on the top section of the oven, bake about 50 minutes. 


9.  When it is done, carefully take out the cake and rest it on a cooling rack. Lastly, add powder sugar for a fine finish. 

This recipe is more like a custard cake and not a sponge cake. Mainly because I forgot to add baking soda during the process. But the result turn out better than I originally imagined. 

The caramel is crucial in this recipe. The timing for sugar turning from perfect brown to burning brown only takes a few seconds, so it is important to know when to stop the heat. It takes few practice to get to the perfect result. 

When I pour caramel into the batter, the caramel actually turn hard. It may happen while you try out this recipe too. But don't worry, because later when the batter is in the oven, the heat will melt the caramel. As a result, the caramel will become its own layer in the cake. Which is a pretty unique surprise. My family love it. 

I hope you can try out this recipe yourself and don't forget to share me your experience! :)

Happy Cooking!

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