Nanna’s Banana Cake with Salted Butter Caramel Cream

    1 hour 30 minutes

    Make sure you don't eat too much at Chrissy lunch, cause this cake is so delicious you will definitely want more than just 1 little slice.


    Victoria, Australia
    5 people made this

    Serves: 12 

    • Salted Butter Caramel Cream
    • 2 cups sugar
    • 1 cup water
    • 2 cups thickened cream
    • 225g salted butter
    • Cake
    • 250g salted butter
    • 1 cup sugar
    • 2 eggs
    • 3 mashed bananas
    • 1 teaspoon bicarb soda
    • 2 tablespoon milk
    • 1 1/2 cups self raising flour
    • Icing
    • 1 cup pure icing sugar
    • 1 teaspoon butter, room temp
    • 1 tablespoon cocoa
    • 1 tablespoon milk

    Preparation:40min  ›  Cook:30min  ›  Extra time:20min  ›  Ready in:1hour30min 

    1. Salted Butter Caramel Cream: Combine the sugar and water in a saucepan over a medium heat.
    2. Let mixture boil while watching carefully, DO NOT STIR. When the mixture starts turning amber (approx 10-15 mins) immediately turn off heat and add cream.
    3. Cool for 10 minutes then transfer into mixing bowl and allow to cool to room temperature.
    4. Cake: Preheat the oven to 180 degrees C. Fully line two 20cm sponge tins.
    5. Cream butter and sugar until it is light, white and fluffy, this is the key.
    6. Add eggs one at a time, then mashed banana.
    7. Mix bicarb soda into the milk, slowly mix in self raising flour and milk into the banana batter. Divide the mixture into the two prepared tins.
    8. Bake for approximately 30 minutes. Allow to cool before turning out. When cakes are cool put in freezer on separate plates.
    9. To Assemble: Whip the caramel mixture in a mix master until fluffy, be patient with this step.
    10. Add 2 tablespoons of butter at a time and whip until incorporated, butter cream will soon form.
    11. Remove cakes from freezer. Cut cakes in half with a serrated knife, remove the dome if there is one.
    12. Place 1st piece, with the outer edge of the cake down on your plate, spread with salted butter caramel cream, place other half of cake on top, repeat with the other split cake.
    13. Cover cake with remainder of caramel cream and refrigerate.
    14. Icing: Combine icing sugar, butter, cocoa and milk in heatproof bowl.
    15. Put a little hot water in the sink. Rest bowl in sink and stir until combined. Use to ice cake.

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    Reviews in English (4)


    So I am not sure why this cake is thought to be too sweet or too big. I made it with minor changes and thought that it was slightly bland when made w/less sugar. The cake is a great cake as is. I also iced each cake individually which created a less grandiose, more boring cake. It is hard to say whether I like the caramel cream or not. I thought it tasted too much like bananas, not enough like caramel. Try using half a banana instead of a whole one. and whip the cream more than the recipe calls for. mine was too fluid to spread on the cake. The pecans are PERFECT!!!! I've learned this all at and at have lots of exciting and tasty recipes for you to choose from...Try it!  -  16 Feb 2012


     -  08 Sep 2011


    Lovely cake when finished but when adding the cream to the caramel do it slowly! Mine went into a lump but it did dissolve as I continued to stir over a low heat. Also make sure the caramel is fully cold before adding the butter as it can split. I didn't bother with the chocolate fondant on top. It is worth the effort though.  -  08 Apr 2014  (Review from Allrecipes UK & Ireland)