Super Moist Banana Cake with Caramelized Base
This exceptionally moist banana cake gets its tender crumb from an unusual technique of cooking the bananas with sugar and butter into a caramel-colored base before adding the remaining ingredients. The result is a deeply flavored cake with intense banana taste and incredible moisture that stays fresh for days. Perfect for afternoon tea, family gatherings, or any time you want to transform overripe bananas into something special. The simple one-bowl method makes it accessible for bakers of all skill levels.
Ingredients
- 1 cup sugar
- 1 cup mashed banana
- 1 teaspoon baking sodabaking soda1:1conf:5
note:Same ingredient, different name
- 2 tablespoons milk
- 8 ½ tbsp margarine or butter
- 1 ½ cups self raising flourplain flour + baking powder1 cup flour + 1.5 tsp baking powder per cupconf:4
note:Add extra half teaspoon for lift
Full guide → - 2 eggs
Instructions
- 1
Preheat oven to 180 degrees
- 2
Place sugar, mashed banana, baking soda, milk and margarine or butter in a saucepan
- 3
Stir until mixture becomes a caramel color
- 4
Cool the mixture completely
- 5
Add eggs and flour to the cooled mixture
- 6
Mix until just combined
- 7
Place batter into a greased cake or loaf tin
- 8
Bake for 25-30 minutes or until a skewer comes out clean when inserted
- 9
Top with cream cheese icing when completely cooled
Tips
Let the caramel mixture cool completely before adding eggs to prevent them from scrambling
Don't overmix once flour is added to keep the cake tender
Use very ripe bananas for the best flavor and natural sweetness
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to a week
Can be made 1-2 days ahead; flavor actually improves with time
Serve at room temperature, optionally with cream cheese icing
Common Mistakes
Cool the caramel mixture completely to avoid scrambling the eggs
Don't overmix once flour is added to prevent a tough cake
Substitutions
note:Add extra half teaspoon for lift
Full guide →note:Same ingredient, different name
FAQ
Can I use frozen bananas?
Yes, thaw completely and drain excess liquid before mashing. Frozen bananas often work better as they break down more easily.
What if I don't have self raising flour?
Use plain flour and add 1.5 teaspoons baking powder per cup of flour, plus an extra half teaspoon for this recipe.
How long does this cake keep?
Stays moist for 3 days at room temperature covered, or up to a week refrigerated. Can be frozen for up to 3 months.