Instructions
- 1
Beat butter and brown sugar. Add eggs, then mashed bananas.
- 2
Alternate flour-cinnamon mixture and buttermilk. Mix until just combined.
- 3
Bake in 3 layers at 350°F for 28-30 minutes. Cool completely.
- 4
Make caramel buttercream: beat butter fluffy. Add powdered sugar. Add caramel sauce. Beat until smooth.
- 5
Layer 1: spread thick caramel buttercream. Add thin banana slices.
- 6
Repeat with layer 2. Top with layer 3.
- 7
Frost entire outside with caramel buttercream.
- 8
Halve fresh bananas lengthwise. Caramelize in pan with butter and brown sugar 2 minutes. Top cake with warm banana halves and pour caramel over everything.
Baker's Tip
Use very ripe spotted bananas — the darker the better. Ripe bananas are sweeter and have more intense banana flavor. Under-ripe bananas give a starchy, flat taste to the cake.
Frequently Asked Questions
How do I stop the banana slices inside from turning brown?
Toss sliced bananas in a little lemon juice before layering — this prevents oxidation. Alternatively, use bananas that are ripe but still slightly firm so they hold their shape and color better. Assemble the cake on the day of serving for best appearance.
Can I add walnuts to this cake?
Absolutely — fold 1/2 cup of toasted, roughly chopped walnuts into the batter. They add a wonderful crunch that contrasts with the soft banana crumb and rich caramel. Pecan works equally well and has a buttery flavor that pairs beautifully with caramel.
My buttercream is too sweet and rich — how do I balance it?
Add a pinch of flaky sea salt and a tablespoon of sour cream to the buttercream. The salt cuts sweetness and the sour cream adds tang that balances the rich caramel. Alternatively, substitute 1/4 of the butter with cream cheese for a tangier frosting.
The caramelized banana topping looks great but collapses — how do I keep it presentable?
Add the caramelized bananas immediately before serving — they soften quickly. Chill the frosted cake completely first so the base is firm. When bananas are added they will start to release juice, so timing this step last is critical for presentation.
About This Recipe
Moist banana cake layers perfumed with cinnamon and vanilla, layered with salted caramel buttercream and fresh banana slices. Finished with a drizzle of dark caramel and caramelized banana halves on top.
More Layer Cakes