This Banana and Caramel Cake combines the creamy richness of dulce de leche with the natural sweetness of ripe bananas, creating a soft and indulgent treat. The batter comes together effortlessly, blending simple ingredients like eggs, bananas, and cream to create a cake with a moist, tender crumb. Chocolate chips add a touch of decadence, while optional dulce de leche filling takes it to the next level. With minimal prep time and a flavor that’s out of this world, this cake is perfect for any occasion.
Why You’ll Love This: You’ll love how easy this recipe is, requiring just a few common ingredients and minimal steps. The natural sweetness of the bananas and dulce de leche means you don’t have to add extra sugar, making it a perfectly balanced treat without being overly sweet. The rich texture from the cream and bananas creates an incredibly soft cake that melts in your mouth, while the chocolate chips add an extra bit of indulgence. This cake is perfect for satisfying your cravings without spending hours in the kitchen.
Perfect Occasion: This Banana and Caramel Cake is perfect for casual gatherings, family desserts, or even as a gift for a friend. It’s easy to make, but the result is so delicious that it feels special. Whether you’re hosting a brunch, a holiday party, or simply want to enjoy a treat with your morning coffee, this cake is an ideal choice. It’s also a great way to use up ripe bananas that are sitting on your counter.
Decoration Tips: Before serving, you can dust the cake with a little powdered sugar or drizzle more dulce de leche on top for extra sweetness and a beautiful presentation. For added flair, you could garnish it with banana slices or a sprinkle of chocolate chips. If you’re feeling fancy, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent experience. You can also bake the cakes in disposable loaf tins and serve them directly from the mold for a rustic and casual feel.
Banana and Caramel Cake Recipe:
Ingredients:
- 250 g dulce de leche
- 250 g heavy cream
- 4 eggs
- 2 ripe bananas
- 300 g self-rising flour
- 100 g chocolate chips
- Extra dulce de leche for filling (optional)
Instructions:
- Prepare the Ingredients:
Preheat your oven to 170°C (340°F) and gather all of your ingredients. Mash the ripe bananas in a bowl, making sure they’re nice and smooth. - Mix Everything Together:
In a large mixing bowl, combine the mashed bananas, dulce de leche, heavy cream, eggs, and self-rising flour. Stir until everything is fully incorporated and the batter is smooth. You don’t need to be too precise with this step, as the beauty of this recipe is its simplicity. Fold in the chocolate chips, spreading them evenly throughout the batter. - Prepare the Baking Tins:
Grease and line four 20 cm (8-inch) disposable loaf tins. Divide the batter evenly between the tins. If you want to add an extra layer of indulgence, spoon a bit of extra dulce de leche into the center of each loaf before baking for a gooey, caramel-filled surprise. - Bake:
Place the tins in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown on top and slightly firm to the touch. - Cool and Serve:
Let the cakes cool in their tins for about 15 minutes before removing them. Serve warm or at room temperature, and enjoy the incredibly soft and tender texture.
Enjoy!
