Banana Ring Cake

    2 hours

    This is a dense cake that uses bananas for its flavour; there is also a rich caramel sauce that is used to make it even richer and sweeter.

    72 people made this

    Serves: 14 

    • Cake
    • 3 cups (375g) plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 325g butter
    • 2 cups (300g) brown sugar
    • 1 cup (200g) white sugar
    • 4 ripe bananas, mashed
    • 5 eggs
    • 2 teaspoons vanilla essence
    • 1/2 cup (125ml) milk
    • 1 cup chopped pecans
    • Glaze
    • 115g butter
    • 1/4 cup (35g) brown sugar
    • 1/4 cup (50g) white sugar
    • 1 teaspoon vanilla essence
    • 1/4 cup (250ml) thickened cream

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Cake: Preheat an oven to 165 degrees C. Combine flour, baking powder, baking soda and salt in a bowl. Set aside. Grease and flour a ring tin.
    2. Beat butter, brown sugar and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared tin.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 1 hour and 20 minutes.
    4. Glaze: Heat butter, brown sugar, white sugar, vanilla and cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved then gently simmer for 1 minute. Pour over baked cake while still in the tin. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (83)


    OMG this recipe came out sooooo good after my modifications. I was hooked from the first bite! I halved the recipe and used: whole wheat flour instead of regular, organic cane sugar instead of white sugar , Extra virgin olive oil instead of veggie shortening,and soy milk instead of regular milk I ommited the pecans because they were not available at the time. I also put the cakes in two buttered aluminum loave pans since I did not have any bundt pans. I was expecting a catastrophe since when I was mixing the butters and sugars the olive oil floated a bit on top but in the end I got this beautiful delicious pound cake like dessert drizzled with tasty caramel sauce. The sauce was so good I see myself making it to coincide with some apples! This recipe is so easy and can be very great for events like garnishing with strawberries or bananas and leaving a bowl of caramel glaze in the middle, yum yum!  -  15 Apr 2010  (Review from Allrecipes USA and Canada)


    Although this cake was delish, there must have been an error in the recipe when it stated that you should pour the glaze over the cake while still in the pan, at least if you are using a bundt cake like the picture shows. I let the cake cool in the pan for 10 minutes, then turned it over onto a cake dish before I added the glaze. Other than that, it was fantastic, thanks!  -  10 May 2010  (Review from Allrecipes USA and Canada)


    was very good, but just a regular cake texture. Someone mentioned it growing over the sides of the bundt pan, and since detest cleaning my oven, I made a bundt pan AND 3 muffins! This was the perfect amount in the 12 cup pan. Rose right up to the top without spilling over. TIP WITH THE SAUCE!!! Boil for 4 minutes. If using the bundt pan, cool and flip the cake onto a plate. Pour 1/4 of the hot sauce on the cake and let the liquid seep in. Let the remaining sauce cool for 15 or 20 minutes until it thickens and then pour the remaining over the cake so it stays where you put it.  -  04 Feb 2011  (Review from Allrecipes USA and Canada)