Cake and Desserts Recipes

Don’t make another basic BANANA CAKE again! Easy, moist banana cake recipe with caramel


This banana cake recipe really takes ‘basic banana cake’ to that next level! The best part is, it really doesn’t take that much more effort – I promise. Moist banana cake layers, filled with a luscious caramel and topped with cream cheese buttercream, this recipe is sure to please the crowd!


Banana Cake
– 2¼ cups (280 g) flour – regular, all purpose (see note 6 if you want to use cake flour)
– ¼ cup (25 g) cornstarch – also known as cornflour
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 2 tsp cinnamon – ground, powdered
– 3½ large (410 g) bananas – make sure they’re ripe and soft
– ½ cup (113 g) unsalted butter – room temperature
– ½ cup (105 g) unflavoured vegetable oil – I use canola
– 1½ cups (300 g) white granulated sugar
– 3 large eggs – room temperature
– 1½ tsps vanilla essence/extract
– ½ cup (125 g) Greek yoghurt – room temperature

– ½ cup (100 g) white granulated sugar
– 2 tbsp water
– ¼ cup (60 g) cream – room temperature, minimum fat percentage of 34%
– 2 tbsp (28 g) unsalted butter – cold
– 1 pinch salt

Cream Cheese Frosting
– 1 cup (225 g) unsalted butter – room temp
– 4½ cups (570 g) icing/confectioners sugar – use more for a thicker frosting (see note 1)
– 1½ cups (335 g) cream cheese – cold, firm type (see note 2)
– 1½ tsp vanilla essence/extract
– 1½ tbsp lemon juice – must be fresh


= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating –
= How to Make a Professional Wedding Cake From Home –
= Mousse Cake From Scratch: Patisserie Style –


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