Banana Caramel Cake Recipe

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Banana Caramel Cake
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  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1 tsp salt
  • 3 large eggs
  • 1 1/4 cups vegetable oil
  • 1 3/4 cups sugar
  • 3 oz chocolate, broken into small pieces (i used a 65% chocolate)
  • 1/2 cup firmly packed brown sugar
  • 2 tbsp milk
  • 4 tbsp unsalted butter , cut into pieces


  1. Butter and flour a tube pan or a bundt pan that can hold 12 cups.
  2. Preheat the oven to 350 degrees F.
  3. Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
  4. In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
  5. Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
  6. Add the vanilla extract and mix for another 30 seconds.
  7. With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
  8. Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
  9. Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
  10. About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
  11. Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
  12. Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 487.89 Kcal (2043 kJ)
Calories from fat 262.53 Kcal
% Daily Value*
Total Fat 29.17g 45%
Cholesterol 56.73mg 19%
Sodium 380.25mg 16%
Potassium 189.1mg 4%
Total Carbs 54.89g 18%
Sugars 32.57g 130%
Dietary Fiber 1.79g 7%
Protein 4.57g 9%
Vitamin C 2.7mg 4%
Iron 0.9mg 5%
Calcium 36.8mg 4%
Amount Per 100 g
Calories 378.63 Kcal (1585 kJ)
Calories from fat 203.73 Kcal
% Daily Value*
Total Fat 22.64g 45%
Cholesterol 44.02mg 19%
Sodium 295.09mg 16%
Potassium 146.75mg 4%
Total Carbs 42.6g 18%
Sugars 25.28g 130%
Dietary Fiber 1.39g 7%
Protein 3.54g 9%
Vitamin C 2.1mg 4%
Iron 0.7mg 5%
Calcium 28.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.8
  • 14

Good Points

  • saturated fat free

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