Dessert

Banana Cake With Caramel Glaze Recipe

ByClara Bennett April 12, 2026April 12, 2026

Introduction

This Banana Cake with Caramel Glaze is a moist and flavorful treat that combines ripe bananas with a rich dulce de leche glaze. It’s perfect for dessert or an indulgent snack, offering a delightful balance of sweetness and smooth texture.

A two-layer round cake with a dense and moist light brown crumb is covered with a thick, smooth caramel sauce that drips down the sides and pools on the edges of a white plate. One slice is lifted just above the cake by a spatula, showing the same caramel topping on the slice's top, with the soft, slightly crumbly cake texture clearly visible below. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup (50 grams) canola or vegetable oil, plus more for greasing the pan
⅔ cup (142 grams) granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
Kosher salt, such as Diamond Crystal, ¼ teaspoon plus a pinch
½ cup (144 grams) dulce de leche, divided
⅓ cup (70 grams) buttermilk
1 large egg
1¾ teaspoons vanilla extract, divided
⅔ cup (175 grams) mashed banana (from about 2 ripe bananas)
1¼ cups (162 grams) all-purpose flour
¼ cup (28 grams) powdered sugar
1¾ teaspoons milk (any kind)
Whipped cream and chocolate shavings, for serving (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan with oil and line the bottom with parchment paper.
Step 2: In a large bowl, whisk together the granulated sugar, baking powder, baking soda, and ¼ teaspoon salt. Add the oil, ¼ cup dulce de leche, buttermilk, egg, and 1½ teaspoons vanilla extract; whisk until smooth.
Step 3: Stir in the mashed banana until well combined. Then add the flour, sifting it into the bowl if it’s lumpy. Fold gently with a spatula until just combined and no dry flour remains.
Step 4: Pour the batter into the prepared pan and smooth the surface. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean with only a few loose crumbs.
Step 5: Let the cake cool in the pan on a wire rack for about 10 minutes. Run a thin knife around the edges, then invert the cake onto the rack, remove the parchment, and let it cool completely.
Step 6: While the cake cools, prepare the caramel glaze. In a bowl or glass measuring cup, whisk together powdered sugar, milk, a pinch of salt, the remaining ¼ cup dulce de leche, and ¼ teaspoon vanilla until smooth. Adjust milk quantity to achieve desired consistency.
Step 7: Transfer the cooled cake to a serving plate. Spread the caramel glaze over the top, allowing it to drip down the sides. Let it set for about 10 minutes.
Step 8: Slice and serve with whipped cream and chocolate shavings if desired.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moist texture.
For a deeper caramel flavor, try lightly heat the dulce de leche before mixing into the glaze.
Substitute buttermilk with yogurt or sour cream if needed.
Add chopped walnuts or pecans to the batter for added crunch.

Storage

Store leftover cake covered in an airtight container or on a cake stand at room temperature for up to 4 days. The glaze will remain sticky. For longer storage, refrigerate and bring to room temperature before serving. Reheat slices gently in the microwave if desired.

How to Serve

A slice of light brown moist cake with a soft, airy texture sits on a white plate with a few chocolate curls scattered around it. The cake has one main layer soaked in a shiny caramel sauce that drips slightly onto the plate. On top, there is a dollop of smooth white cream with several curled chocolate shavings decorating it. A silver fork with some cake crumbs and caramel rests beside the slice on the plate. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a teaspoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps the cake rise and stay tender.

Is it possible to make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture may vary slightly but it should still be delicious.