Chocolate Banana Caramel Cake Recipe

Name: Chocolate Banana Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup self-rising flour; 2/3 cup cocoa powder; 1/4 tsp baking soda; 1 1/3 cup brown sugar (not packed); 1/3 cup chocolate chips; 3/4 cup buttermilk; 1/2 cup vegetable oil; 2 None ripe bananas, mashed; 3 large eggs, lightly beaten; 1/3 cup candied almonds. chopped; None None For the Brown Sugar Glaze; 2/3 cup packed brown sugar; 6 tbsp butter, cubed; 1/3 cup milk; 1 cup confectioners' sugar, sifted

Servings: persons

1/3 cup self-rising flour
2/3 cup cocoa powder
1/4 tsp baking soda
1 1/3 cup brown sugar (not packed)
1/3 cup chocolate chips
3/4 cup buttermilk
1/2 cup vegetable oil
2 None ripe bananas, mashed
3 large eggs, lightly beaten
1/3 cup candied almonds. chopped
None None For the Brown Sugar Glaze
2/3 cup packed brown sugar
6 tbsp butter, cubed
1/3 cup milk
1 cup confectioners' sugar, sifted

1
Preheat oven to 350u00b0F. Lightly grease a 10-cup fluted ring or bundt cake pan.
2
Sift flour, cocoa, and baking soda into a bowl; stir in sugar and choc chips. Make a well in the center.
3
In a separate bowl, whisk together buttermilk, oil, banana and eggs. Pour into well, mixing to combine. Spoon cake mixture into pan, smoothing top.
4
Bake 45-50 minutes, until cooked when tested. Cool in pan 5 minutes before turning onto a wire rack to cool completely.
5
Meanwhile to make glaze: In a medium saucepan, combine sugar, butter, and milk. Stir over a low heat until sugar dissolves. Increase heat to medium and bring to a boil. Reduce heat to low; simmer 1-2 minutes, until thickened slightly. Remove from heat; stir in confectioners' sugar, until smooth. Allow to cool slightly.
6
Pour glaze over cooled cake, allowing it to drizzle down sides. Sprinkle with nuts and allow to set before serving.

1712

kcal

Calories

102

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup self-rising flour, 2/3 cup cocoa powder, 1/4 tsp baking soda, 1 1/3 cup brown sugar (not packed), and more.

Yes, Chocolate Banana Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Banana Caramel Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions