Chocolate Banana Caramel Cake Recipe

Name: Chocolate Banana Caramel Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Unsalted butter and flour for the pan; 3 cups sifted all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon salt; 1 teaspoon baking soda; 3 large eggs, lightly beaten; 1 1/4 cups canola oil; 2 cups granulated sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon pure almond extract; 1/2 cup coarsely chopped toasted pecans; 3 ounces 62 percent semisweet chocolate, chopped into chip-size chunks; 1 1/2 cups diced (1/4-inch) ripe bananas (about 2 bananas); 1/2 cup firmly packed light brown sugar; 2 tablespoons whole milk; 4 tablespoons (2 ounces) unsalted butter, cut into chunks

Servings: persons

Unsalted butter and flour for the pan
3 cups sifted all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
3 large eggs, lightly beaten
1 1/4 cups canola oil
2 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup coarsely chopped toasted pecans
3 ounces 62 percent semisweet chocolate, chopped into chip-size chunks
1 1/2 cups diced (1/4-inch) ripe bananas (about 2 bananas)
1/2 cup firmly packed light brown sugar
2 tablespoons whole milk
4 tablespoons (2 ounces) unsalted butter, cut into chunks

1
Position a rack in the middle of the oven and preheat the oven to 350u00b0F. Butter and flour a 12-cup (10-inch) nonstick Bundt pan.
2
In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, salt, and baking soda.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, oil, granulated sugar, vanilla, and almond extract. Mix on medium speed until thoroughly combined, stopping to scrape the sides of the bowl if necessary. Mix in the dry ingredients, about 1/2 cup at a time, stopping to scrape the bowl as necessary.
4
Remove the bowl from the mixer and fold in the pecans and the chocolate. Carefully fold in the bananas; do not overmix.
5
Pour into the prepared pan. Bake for 50 minutes to 1 hour, or until a skewer inserted in the center of the cake comes out clean.
6
Meanwhile, about 5 minutes before the cake is done, combine the brown sugar, milk, and butter in a small saucepan and bring to a boil over medium heat, swirling the pan occasionally as the butter and sugar melt. Once it is amber in color, remove from the heat.
7
Remove the cake from the oven and immediately, using a long skewer, poke holes all over the surface of the cake. Pour the hot caramel over the top, poking more holes and pushing the cake slightly away from the sides of the pan as necessary to allow the caramel to soak into the cake's top and sides. Place on a cooling rack to cool slightly.
8
When the cake has cooled, but is still warm to the touch, unmold onto a serving platter. Serve warm or at room temperature.

1993

kcal

Calories

112

Fat

233

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 18 ingredients. The key ingredients include: Unsalted butter and flour for the pan, 3 cups sifted all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and more.

Yes, Chocolate Banana Caramel Cake Recipe 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!