Banana Bundt Cake with Caramel Sauce

Warm and comforting, this Banana Bundt Cake with Caramel Sauce is the perfect afternoon pick-me-up. Pair it with a hot cup of coffee for an irresistible treat. 

This Banana Cake is loved by kids and adults alike! With its tender crumb, rich banana flavor, and irresistible caramel topping, it's simply the best!😋

How to Make Banana Bundt Cake with Caramel Sauce

Note: The full instructions are provided in the recipe card below.

1. Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan.

   

   

   
   
2. Mash bananas with lemon juice.

   

   

   
   
3. Combine dry ingredients except sugar.
4. Beat wet ingredients with sugar for 3 minutes.

   

   

   
   
5. Add banana mixture to wet ingredients.

   

   

   
   
6. Gradually add dry ingredients. Fold in pecans.

   

   

   
   
7. Pour batter into pan and bake for 50-60 minutes.

   

   

   
   
8. Cool for 15 minutes, then invert onto a rack.
9. Boil brown sugar, cream, and butter until amber.

   

   

   
   
10. Pour sauce over cooled cake. Serve at room temperature.

Camila's Tips

• Use overripe bananas—the browner and spottier, the better.
• My family loves this banana cake with a bit of nuts, but you can easily omit them if you don't like nuts or add chocolate chips to give it extra flavor.
• Allow the caramel sauce to cool slightly before pouring it over the cooled cake.

See More Banana Recipes

• Pan de Plátano 
• Jumbo Banana muffins
• Marbled Banana Bread

📖 Recipe

Banana Bundt Cake with Caramel Sauce

BY Camila Benitez

Warm and comforting, this Banana Bundt Cake with Caramel Sauce is the perfect afternoon pick-me-up. Pair it with a hot cup of coffee for an irresistible treat. 

This Banana Cake is loved by kids and adults alike! With its tender crumb, rich banana flavor, and irresistible caramel topping, it's simply the best!😋

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine International

Servings 12

Ingredients

  

1x2x3x

For the Cake:

• ▢ Unsalted butter and flour for the pan
• ▢ 375 g (3 cups) sifted all-purpose flour
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 4 large eggs (This banana cake can also be made with 3 eggs.)
• ▢ 1 cup avocado oil or any neutral-flavored oil
• ▢ 2 cups granulated sugar
• ▢ 1 tablespoon pure vanilla extract
• ▢ 100 g (1 cup) lightly toasted pecans or walnuts , coarsely chopped
• ▢ 300 g (1 ½ cups) soft, very ripe bananas, darkly specked medium-sized bananas (1-½ cups)
• ▢ ½ tablespoon fresh lemon juice

For the Caramel:

• ▢ ½ cup brown sugar , firmly packed
• ▢ 2 tablespoons heavy cream
• ▢ 2 ounces (4 tablespoons) unsalted butter, cut into chunks

Get ingredients with

Instructions

 

• Position a rack in the middle of the oven and preheat to 350°F. Butter and flour a 12-cup (10-inch) nonstick Bundt pan.
• In a small bowl, mash the bananas and combine them with the lemon juice. Set this mixture aside.
• Combine the flour, cinnamon, baking powder, and baking soda in a medium bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, oil, granulated sugar, salt, and vanilla. Mix on medium speed until thoroughly combined, stopping to scrape the sides of the bowl as needed, about 3 minutes.
• Add the mashed banana mixture to the wet ingredients and mix until fully incorporated, about 1 minute.
• At low speed, gradually add the dry ingredients, mixing just until blended and scraping down the sides of the bowl as necessary.
• Remove the bowl from the mixer and fold in the chopped pecans; do not overmix. Pour the batter into the prepared pan.
• Bake for 50 minutes to 1 hour, or until a skewer inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan.
• To make the sauce, combine the brown sugar, cream, and butter in a small saucepan, and bring to a boil over medium heat, swirling the pan occasionally as the butter and sugar melt. Once it is amber in color, remove it from the heat and let it cool slightly
• When the cake has cooled, transfer it to a serving platter. Pour the caramel over the top and serve at room temperature.

Notes

How to Store

Store any leftovers covered at room temperature for up to 2 days.

Nutrition Facts

Banana Bundt Cake with Caramel Sauce

Amount per Serving

Calories

524

% Daily Value*

Fat

 

24

g

37

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

16

g

Cholesterol

 

49

mg

16

%

Sodium

 

210

mg

9

%

Potassium

 

178

mg

5

%

Carbohydrates

 

73

g

24

%

Fiber

 

2

g

8

%

Sugar

 

46

g

51

%

Protein

 

6

g

12

%

Vitamin A

 

123

IU

2

%

Vitamin C

 

2

mg

2

%

Calcium

 

27

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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