Banana Caramel Cake


There is always bananas at home. It has been our main fruit ever since I was a baby. In my hometown, whenever a baby reaches four months old , they have  mashed fresh banana as their solid food . I went through the process as well.

Being in the Asian region, we are fortunate with many kinds of bananas which not all of them are good for baking. We also have some traditional cakes made of banana. But today, I want to share a recipe that is not a traditional cake. I think this kind of cake has been known in many parts of the world.

Let’s get start.


The toffee

60g butter

110g brown sugar

3 bananas

The Cake

90g butter

90g sugar

2 eggs

75ml milk

185g all purpose flour

A pinch of salt

1/2 teaspoon baking powder

Vanilla extract ( as you like )


To make the toffee . Melt the butter and brown sugar in a saucepan. Still till it bubbles and well blended. You have to keep stirring to avoid it becomes dry and hard. Pour the caramel into a round cake tin.

Slice bananas lengthways and place over the caramel mixture.

For the cake. Mix flour with baking powder and salt. Cream butter and sugar and vanilla until soften. Add egg one by one. Beat until well combined. Stir in the flour alternately with the milk.

Spread the batter over the bananas. Bake in a preheated 190 C oven for about 40-45 minutes. Test with a skewer to ensure the cake is done. Cool slightly then invert onto a serving plate. Serve with vanilla ice cream or just plain. The taste is great especially the crumpled lump of the caramel.

pisang caramel pudding 3


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