This Banana Bundt Cake with Caramel Sauce is a soft, moist cake made with ripe bananas and finished with a rich caramel topping.
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How to Make Banana Bundt Cake with Caramel Sauce
Note: The full instructions are provided in the recipe card below.
- Position a rack in the middle of the oven and preheat the oven to 350°F. Butter and flour a 12-cup (10-inch) nonstick Bundt pan.
- In a large bowl, sift together the flour, cinnamon, and baking soda; set aside. On a large plate, mash the bananas with a fork. Transfer them to the bowl of a stand mixer fitted with the paddle attachment. Add the eggs, oil, granulated sugar, salt, and vanilla. Mix on medium speed until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the dry ingredients, mixing just until combined and scraping down the sides of the bowl as needed.
- 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 to 60 minutes, or until a skewer inserted into 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, remove the pan, and let the cake cool completely. Once cooled, transfer it to a serving platter.
- To make the sauce, combine the brown sugar, cream, and butter in a small saucepan. Bring to a boil over medium heat, swirling the pan occasionally as the butter melts and the sugar dissolves. Once the sauce turns amber, remove it from the heat and let it cool slightly. Pour the caramel over the top and serve at room temperature.
Camila's Tips
- Use overripe bananas-the browner and spottier, the better.
- My family loves this banana cake with nuts, but you can easily omit them if you prefer or add chocolate chips for extra flavor. I recommend 85 grams of bittersweet chocolate, roughly chopped.
- Allow the caramel sauce to cool slightly before pouring it over the cooled cake.
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Recipe
Banana Bundt Cake with Caramel Sauce
This Banana Bundt Cake with Caramel Sauce is a soft, moist cake made with ripe bananas and finished with a rich caramel topping.
Equipment
- 12 cup Non Stick Bundt Cake
Ingredients
For the Cake:
- Unsalted butter and flour for the pan
- 375 g all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 3 large eggs
- 1¼ cups avocado oil or any neutral-flavored oil
- 400 g granulated sugar
- 1 tablespoon pure vanilla extract
- ½ cup lightly toasted pecans or walnuts , coarsely chopped
- 300 g (1 ½ cups) soft, very ripe bananas, darkly speckled medium-sized bananas
For the Caramel:
- ½ cup light brown sugar , firmly packed
- 2 tablespoons heavy cream or milk
- 2 ounces (4 tablespoons) unsalted butter, cut into chunks
Instructions
- Position a rack in the middle of the oven and preheat the oven to 350°F.
- In a large bowl, sift together the flour, cinnamon, and baking soda; set aside. On a large plate, mash the bananas with a fork. Transfer them to the bowl of a stand mixer fitted with the paddle attachment. Add the eggs, oil, granulated sugar, salt, and vanilla. Mix on medium speed until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the dry ingredients, mixing just until combined and scraping down the sides of the bowl as needed.
- 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 to 60 minutes, or until a skewer inserted into 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, remove the pan, and let the cake cool completely. Once cooled, transfer it to a serving platter.
- To make the sauce, combine the brown sugar, cream, and butter in a small saucepan. Bring to a boil over medium heat, swirling the pan occasionally as the butter melts and the sugar dissolves. Once the sauce turns amber, remove it from the heat and let it cool slightly. Pour the caramel over the top and serve at room temperature.
Watch how to make it
Notes
How to Store
Store any leftovers covered at room temperature for up to 2 days.
Nutrition
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.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
