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!
INGREDIENTS:
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
Caramel
– 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
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