Banana Caramel Cake (Print Version)

# Ingredients:

→ Banana Topping

01 - 4.5 tablespoons of butter, chopped into smaller bits
02 - 2/3 cup brown sugar, tightly packed
03 - 3 bananas, cut into thick rounds (1/4 to 1/3 inch each)

→ Cake Mix

04 - Two large overripe bananas, mashed (should be about 1 cup)
05 - 1/3 cup softened butter
06 - 3/4 cup white sugar
07 - Two eggs
08 - 1 1/2 teaspoons baking powder
09 - 1/2 teaspoon ground cinnamon
10 - A pinch of salt
11 - 3/4 cup whole wheat flour
12 - 1 cup regular all-purpose flour
13 - 1 teaspoon baking soda
14 - 1/3 cup plain sour cream or Greek yogurt
15 - 1 1/2 teaspoons vanilla extract

→ Sugar Glaze

16 - 1/4 teaspoon of salt
17 - Quarter cup brown sugar
18 - 1/4 cup of heavy cream
19 - 4 tablespoons of butter

# Instructions:

01 - Heat your oven to 350°F. Coat a square 8 x 8 x 2-inch pan or 9 x 2-inch round cake pan generously with grease. Cover the base with 2/3 cup brown sugar and scatter the butter pieces over it. Place the pan in the oven for around 5 minutes, or until the butter melts. Take it out, mix the sugar and butter into a smooth spread, then lay the banana slices over it to cover the surface. Keep to the side.
02 - Mix the wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Put this aside for now.
03 - Beat 1/3 cup of softened butter and 3/4 cup white sugar together in a big mixing bowl until it’s fluffy and light. Add the eggs one at a time, blending well, then stir in both the mashed bananas and vanilla. Lastly, mix in the sour cream or Greek yogurt until everything is smooth.
04 - On low speed, slowly add the dry mixture to the bowl of wet ingredients. Stir just until it comes together—don’t keep mixing.
05 - Spread the batter over the layered bananas in your prepared pan, evening it out on the top. Bake for 30 minutes at 350°F, then bring down the temperature to 325°F and bake another 25 to 35 minutes. It’s done when a toothpick stuck into the middle comes out clean.
06 - Cool the cake in the pan until it’s completely cool or just slightly warm. Run a knife around the edges to loosen it, place a plate upside-down over the top, and carefully turn the pan over to release the cake.
07 - On medium heat, stir together butter, brown sugar, cream, and salt in a small saucepan. When it starts boiling, let it simmer for two minutes while you keep stirring. Pull it off the heat and allow it to set for a moment. Pour most (about 2/3) of the glaze over the banana layer, keeping some back for later.
08 - Slice the cake, and drizzle the leftover glaze over each piece. If needed, warm up the glaze again before serving. It’s optional, but you can pair it with ice cream or whipped cream, or sprinkle toasted nuts on top.

# Notes:

01 - Pick bananas that are soft and really spotty for maximum flavor.
02 - Make sure to grease your baking dish very well, so nothing sticks.
03 - Take care when flipping the cake out to avoid getting burned.

Back