Transform overripe bananas into this stunning Brazilian caramelized banana cake with a fluffy, buttery texture that literally melts in your mouth. The rich caramel syrup creates a beautiful golden top while keeping the cake incredibly moist and flavorful.
Ingredients
For the Caramel Syrup:
- 1½ cups granulated sugar (300g / 10.6 oz)
- 1 cup water (240ml / 8 fl oz)
- 9 ripe bananas (preferably spotted/overripe)
- Ground cinnamon to taste
For the Cake Batter:
- 6 large eggs (room temperature)
- 1½ cups granulated sugar (300g / 10.6 oz)
- 1 cup butter or margarine (240g / 8.5 oz, room temperature)
- ¾ cup whole milk (180ml / 6 fl oz, room temperature)
- 3 cups all-purpose flour (405g / 14.3 oz)
- 1 tablespoon vanilla extract
- 1 heaping tablespoon baking powder (20g)
- 1 pinch of salt
Instructions
Step 1: Prepare the Caramel Base
In a heavy-bottomed saucepan, add the sugar and cook over medium heat without stirring until it begins to melt. Gently shake the pan to distribute the melting sugar evenly. Continue cooking until the sugar turns a deep amber color, stirring gently with a wooden spoon.
Step 2: Add Water to Caramel
Carefully add the water to the caramel (it will bubble vigorously). Stir continuously over low heat until the caramel dissolves completely and becomes a smooth, slightly thick syrup. This should take about 5-6 minutes.
Step 3: Arrange Bananas in Pan
Pour the caramel syrup into a 26cm (10-inch) round cake pan or equivalent rectangular pan. Peel the bananas and cut them in half lengthwise. Arrange them cut-side down over the caramel in a single layer. Sprinkle with ground cinnamon to taste.
Step 4: Make the Cake Batter
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs two at a time, beating well after each addition. The mixture should be smooth and well combined.
Step 5: Add Dry and Wet Ingredients
Sift the flour and add it to the butter mixture alternately with the milk, beginning and ending with flour. Add vanilla extract and salt. Mix just until combined – don’t overmix.
Step 6: Add Leavening Agent
Fold in the baking powder gently with a spatula, making sure to scrape the bottom of the bowl to incorporate all ingredients evenly.
Step 7: Assemble and Bake
Carefully spread the batter over the arranged bananas in the pan. Level the surface gently with a spatula. Bake in a preheated oven at 180°C (350°F) for 50-60 minutes, or until a toothpick inserted into the cake portion comes out clean.
Step 8: Cool and Unmold
Let the cake cool in the pan for 15 minutes, then run a knife around the edges and invert onto a serving plate while still slightly warm. This prevents sticking and ensures a perfect caramel top.
Time and Serving Information
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 12-16 slices
Nutrition (Per Serving)
- Calories: 320
- Carbs: 58g
- Fat: 8g
- Protein: 6g
- Fiber: 2g
- Sugar: 45g
Why This Recipe is Perfect for You
This Brazilian caramelized banana cake is the ultimate way to use overripe bananas that might otherwise go to waste. The combination of rich caramel and naturally sweet, spotted bananas creates an intensely flavorful dessert that’s both elegant and comforting.
The buttery cake base provides a perfect contrast to the caramelized fruit topping, while the moist texture comes from the natural sugars in the ripe bananas. Using very ripe, spotted bananas is crucial – they’re sweeter and more flavorful than firm bananas, and they hold their shape beautifully during baking. This recipe is also naturally rich in potassium from the bananas and provides sustained energy from the balanced combination of carbohydrates and healthy fats.