Martha Stewart Banana Caramel Cake

This Martha Stewart Banana Caramel Cake is a moist and rich recipe, which includes ripe bananas and caramel condensed milk. It’s a classic, foolproof recipe, ready in about 45 minutes.

Martha Stewart Banana Caramel Cake Ingredients

For the Cake:

• 100g butter, melted
• 1 cup sugar
• 1 tsp vanilla essence
• 2 eggs
• 2 bananas, mashed
• ⅔ cup milk
• 2 cups self-raising flour
• 1 can Nestle caramel condensed milk (380g)

For the Cream Cheese Icing:

• 250g cream cheese
• 50g butter
• 1 tsp vanilla essence
• 2 cups icing sugar

How To Make Martha Stewart Banana Caramel Cake

1. Preheat the oven: Set your oven to 180°C fan bake (about 350°F).
2. Mix wet ingredients: In a large bowl, combine melted butter, sugar, vanilla, and eggs. Stir until smooth.
3. Add banana and milk: Mix in the mashed bananas and milk until well combined.
4. Fold in flour: Sift in the self-raising flour and gently fold until fully incorporated.
5. Bake the cake: Pour the batter into a lined 22x30cm cake tray. Bake for 30 minutes or until a toothpick comes out clean.
6. Add caramel topping: Once the cake has cooled, poke holes into the top using a skewer or fork. Warm the caramel condensed milk in the microwave for about 1 minute, then pour over the cake. Spread evenly, reserving 2 tablespoons for drizzling later.
7. Make the cream cheese icing: Ensure the cream cheese and butter are softened. Beat together with vanilla until smooth. Scrape down the sides, add icing sugar, and beat until fluffy.
8. Frost and drizzle: Spread the icing over the cooled cake, then drizzle with the reserved caramel. Slice and serve.

Recipe Tips

• Can I use regular condensed milk instead of caramel? No, caramel condensed milk gives this cake its signature flavor and texture.
• How to prevent the cake from sinking: Don’t overmix the batter and avoid opening the oven door while baking.
• What size pan to use: A 22x30cm tray is ideal for even baking and caramel coverage.
• How to soften cream cheese quickly: Leave it at room temperature for 30–60 minutes or microwave in short bursts.
• Can I make this cake ahead of time? Yes, it stores well and can be made a day in advance.

What To Serve With Banana Caramel Cake

This indulgent cake pairs perfectly with light or creamy sides:

• Fresh whipped cream
• A scoop of vanilla or caramel ice cream
• Hot coffee or chai tea
• Fresh sliced strawberries

How To Store Banana Caramel Cake

Refrigerate: Keep the cake in an airtight container in the fridge for up to 5 days. The frosting and caramel will stay fresh and firm.

Freeze: Freeze individual slices wrapped in plastic and foil. Thaw overnight in the fridge or at room temperature.

Banana Caramel Cake Nutrition Facts

• Calories: 390 per slice
• Fat: 18g
• Carbohydrates: 54g
• Protein: 4g
• Sugar: 38g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use homemade caramel instead of canned?
Yes, but make sure it’s thick and pourable to soak into the cake properly.

Why is my caramel not absorbing into the cake?
Poke deeper holes in the cake while it’s still slightly warm to help the caramel seep in.

Can I skip the icing?
You can, but the cream cheese icing adds balance to the sweetness of the caramel.

Is self-raising flour necessary?
Yes, it helps the cake rise properly without needing extra leavening agents.

Try More Recipes:

• Martha Stewart Banana Cake
• Martha Stewart Applesauce Spice Cake
• Martha Stewart Apple Spice Bundt Cake