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🧁 Ingredients
For the Cake
- 2½ cups (315 g) all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (200 g) brown sugar
- ½ cup (100 g) white sugar
- 1 cup (240 ml) vegetable oil (or melted butter)
- 3 large ripe bananas, mashed (about 1½ cups)
- 3 large eggs
- ½ cup (120 ml) buttermilk
- 1 tsp vanilla extract
🍯 Caramel Butter Frosting
- 1 cup (230 g) unsalted butter, softened
- 3 cups (360 g) icing sugar
- ½ cup (120 ml) thick caramel sauce
- 1 tsp vanilla extract
- A pinch of salt
👩🍳 Instructions
1. Prepare the Cake Batter
- Preheat oven to 180°C (350°F).
- Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix sugars, oil, eggs, mashed bananas, vanilla, and buttermilk until smooth.
- Gradually add dry ingredients to the wet mixture.
- Mix gently until just combined.
Do not overmix.
2. Bake
- Divide the batter evenly between the pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
3. Make the Frosting
- Beat butter until creamy and pale.
- Gradually add icing sugar and mix well.
- Add caramel sauce, vanilla, and salt.
- Beat until light, smooth, and fluffy.
🎂 Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a generous layer of caramel frosting.
- Add the second cake layer.
- Frost the top and sides evenly.
✨ Finishing Touch
- Drizzle extra caramel sauce over the top for a glossy finish
- Chill slightly before serving for cleaner slices
💡 Tips
- Use very ripe bananas for the best flavor
- Chill the cake before slicing for neat layers
- Don’t overmix to keep the cake soft and tender
🍽️ Serving Ideas
- Serve with tea or coffee
- Add chopped nuts for extra crunch
- Pair with a scoop of vanilla ice cream for dessert
