Banana caramel layer cake

Banana caramel layer cake


  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and lightly flour a 24cm ring tin.

  2. Mix the eggs, oil and water with the cake mix until combined.
  3. Thoroughly mix in the mashed bananas, then spread the mixture into the prepared ring tin.

  4. Bake for about 40 mins or until cooked when tested with a skewer: it should come out clean.
  5. Leave the cake to stand in the tin for 10 mins, then turn onto a wire rack to cool.

    Beat the cream in a small bowl with an electric mixer until soft peaks form.

  6. Cut the cake into 3 layers horizontally. Spread the base of the cake with one-third of the caramel, then top with about two-thirds of the cream and banana slices.
  7. Repeat with the next layer using half of the remaining caramel and all the remaining cream and banana slices. Replace the top of the cake.

  8. In a small bowl, whisk the remaining caramel with approximately 1 tablespoon of boiling water. Drizzle the cake with caramel mixture, if desired, then serve.


Delight friends and family with gorgeously gooey banana layered cake


For the toppings:
180ml (6floz) cream
380g (12floz) caramel sauce
1 large banana, sliced thinly
For the cake:
1 packet vanilla cake mix
2 small bananas, peeled and mashed
2 large egg, beaten
60ml (2 1/2 floz)vegetable oil
180ml (6floz) water


Time: 20 mins
Serves: 8
Nutrition: n/a