Banana Cake
… with a thick layer of heavy caramelized bananas and a silky, buttery batter!
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
50minutes 10minutes
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
50minutes 10minutes
Banana Cake topping ingredients
Banana Cake batter ingredients
Preparing the banana topping
  1. Preheat the oven to 160 Celsius degrees or 325 Fahrenheit degrees
  2. Take a 8 inch / 20 cm cake pan and keep it at hand
  3. Peel the bananas, then cut them in halves lengthwise, then crosswise
  4. Combine sugar and water in a saucepan (the 30g water will just dampen the sugar)
  5. Melt over medium or high heat, shaking the pan occasionally, until the sugar turns light amber and caramelizes, but *do not stir in the pan* at this stage
  6. At this moment add the butter *carefully* and stir to combine
  7. Pour the caramel in the cake pan and arrange the banana slices evenly in the caramel cut side down
Preparing the Banana Cake batter
  1. Sift the flour with the baking powder and salt and set aside
  2. In a bowl large enough for all the batter quantity start whisking the sugar and the clarifier butter (or use a stand mixer with whisk attachment)
  3. Then add eggs one at a time while continuing to whisk lightly (or on low with the mixer)
  4. Add the buttermilk and vanilla
  5. Add the flour mixture to the batter, half of it at a time, or one third at a time, depending on the bowl sizes
  6. Finally pour the batter over the bananas in the cake pan and set it in the oven for about 50 minutes or until the cake is starting to pull away from the sides
  7. At the end allow the banana cake to cool down for 5 – 10 minutes, then turn it over a serving plate
  8. Serve it warm, right away, or let it cool and serve it with chocolate ice cream!