Banana caramel cakes

Impress your guests with these scrumptious banana and caramel cakes from Australian Women's Weekly.

  • 55 mins cooking
  • Makes 12 Item
  • Print


Banana caramel cakes
  • 90 gram butter, softened
  • 1/2 cup (110g) firmly packed light brown sugar
  • 2 eggs
  • 1/2 cup (75g) self-raising flour
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon mixed spice
  • 2/3 cup mashed overripe banana
  • 1/3 cup (80g) sour cream
  • 2 tablespoon milk
  • 375 gram canned caramel
  • 1/2 cup (125ml) thickened cream, whipped
  • 2 bananas (400g), sliced thinly
  • 100 gram dark (semi-sweet) eating chocolate


Banana caramel cakes
  • 1
    Preheat oven to 180°C/350°F. Line 12-hole (⅓ -cup/80ml) muffin pan with paper cases.
  • 2
    Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy.
  • 3
    Stir in sifted dry ingredients, banana, sour cream and milk. Divide mixture into paper cases; smooth surface.
  • 4
    Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Remove paper cases from cold cakes.
  • 5
    Fold 2 tablespoons of the caramel into cream.
  • 6
    Cut cakes horizontally into three slices. Re-assemble cakes with remaining caramel and sliced banana. Top cakes with caramel-flavoured cream.
  • 7
    Using a vegetable peeler, grate chocolate; sprinkle over cake tops.


This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 25 minutes. Two large (460g) overripe bananas will give 1 cup mashed banana.

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