Not Your Usual Banana Cake

I always enjoy having banana and caramel combo in my dessert or pastry. So you can imagine how much I love this banana cake recipe! Combining cream cheese, banana and caramel in the batter, the cake smells heavenly when it's in the oven. When baked, what you get is a cake that's soft, moist and the flavour of banana and caramel is really yummy!

I've baked this banana cake a few times, and every time I finish a log of cake, I keep wanting for more! Fortunately, this recipe only yields a small cake, so by sharing it with my hubby, I won't feel guilty of taking in too much calories. ;-)

If you happen to have some very ripe bananas sitting in the kitchen, do give this recipe a try!

Banana-Caramel Cake Recipe
Recipe from ちっちゃなチーズケーキのレシピブック


For the caramel
60g castor sugar
1 tablespoon water
1 tablespoon hot water
2 tablespoons fresh cream

For the cake
180g self-raising flour
1/2 teaspoon baking powder
115g unsalted butter, at room temperature
90g cream cheese, at room temperature
115g caster sugar
3 eggs, separated
1 1/2 bananas, cut into thickness of 0.5cm
30g cream cheese, cut into small cubes

To prepare caramel
1) Cook sugar and water in a saucepan. When the syrup turn into amber color, remove from heat immediately.
2) Stir in hot water, follow by cream. Set aside.

To prepare cake batter
1) Preheat the oven to 180 deg C. Grease a 18X8cm rectangular baking pan, line with baking paper.
2) Using an electric mixer, whip butter, cream cheese and 75g of sugar until the mixture turns pale and fluffy.
3) Continue whipping the mixture, add in egg yolks one by one. With each addition, whip until the batter just combine.
4) In a separate bowl, whisk egg whites until foamy. Continue to whisk and at the same time, add remaining 40g of sugar in 5 batches. Whip the egg white until stiff peak forms.
5) Using a rubber spatula, stir in 1/3 of egg white into cream cheese mixture from Step (3). Sift flour and baking powder over the batter, stir until combine.
6) Fold remaining egg white in 2 addtions, stir quickly and scraping down the bottom of the bowl, making sure that the batter is well combined.
7) Lastly, stir in banana pieces and caramel. Scrape the batter into the baking pan, then scatter with cream cheese cubes.
8) Bake in pre-heated oven for 40 minutes, or until a skewer inserted in the center of the cake turns out clean.


Snooky doodle said…
oh surely it looks heavenly ! I love banana cake and this one is really yummy. I ll double the dose though
pigpigscorner said…
Love the chunks of bananas! Looks and sounds so delicious!
allie said…
When it comes to such lovely and awesome cake, I forget about calories :)
Anonymous said…
Ouh chunky bits of goodness! Interesting idea, I should give this a try.
Lisa said…
OMG, I'm bookmarking this right now, as it's my dream cake! Yours looks amazing and I would give anything for a slice (or the whole loaf) right now!
Justine said…
Wow- it looks amazing!!
Stardust said…
Ok, is it your pictures or the cake? Entirely amazing! Can't wait to try! =D
emy said…
Very yummy looking!

I am inspired to pluck up my courage to learn to bake cakes!
Jo said…
Wow, this looks really delicious and I do love banana cakes.
mycookinghut said…
Looks good. I love your chopping board.. where did you get it?
Elysia Ang said…
tried this today. it was great! smelt heavenly out of the oven.

it was ooooh-so-moist and has an awesome soft texture! yummm =p
would probably add more bananas next time.

thanks for the recipe =)
chicchicbaby said…
I love all versions of banana cakes, I'm going to try this out when I have time. Whats your opinion of this book, worth keeping??
Piggy said…
Hi all - Thanks for your kind comments!

Leemei - I got the chopping board from Daiso (the 100yen shop from japan) in SG.

Elysia - Glad that you enjoy the cake. It's really yummy, isn't it? ;-)

chicbaby - There are some interesting recipes in this book. I've tried out a few recipes so far and all tasted great. You can try going through the book in Kinokuniya and see if you like it or not. ;-)
Happy Belly said…
Hi can I check with you if this book is in English? Will try to find it in Kinokuniya Thanks!
s. stockwell said…
Wow, ok, ok, you have convinced us!! we are going to try this as soon as our bananas age a little. Thank you, s
Kevin said…
This banana cake sounds so good! I like the large pieces of bananas in it.
Pei-Lin said…
Hey! I've tried making this cake. It was very well-received. Thanks for sharing this recipe!

Anonymous said…
Hi Piggy, I made this last night and it tasted really wonderful. Just wanted to ask yuo about the caramel. This is my first time making it and I am not sure if I did it correctly. My sugar mixture didnot turn amber color (or I may have missed it because of the lighting in my kitchen?) . As a matter of fact, the sugar crystallised into dry white powder. I quickly stopped and added the cream and water to dissolve. It took me a hile to break up the lumps form and make it into a liquid solution again. Did I do something wrong? BTW, I love your superb photography and have been visiting your site almost daily since I stumbled upon it.

mmmyen said…
hi, baked this cake it tastes awsome with the caramel & banana melting in the mouth :)
Piggy said…
mmmyen - Glad that the recipe works for you. :-)
hui c said…
i may be many years late (i just discovered your blog 2 weeks ago).. but thanks for sharing this really yummy recipe. baked it yesterday and my family loves it! always looking forward to your new posts.. have a nice day ^^
johngalt said…
I baked it today and it's really delicious! I've added some toasted walnuts for a bit of crunch.
I had to keep it in the oven a little longer[for 1 hour] because it was still raw in the middle after 40min.
It's funny how my cake looks so unlike yours in terms of colour - it is shade of caramel, when yours is so yellow! But it tastes soooo good!
Thanks for the recipe!
Piggy said…
johngalt - Glad that you like the recipe. I love the idea of adding walnuts to the cake, and I will definitely give it a try next time!