banana cake

Banana Cake

Incredibly easy, incredibly good Banana Cake Recipe with a few fall twists - with thick, creamy salted caramel frosting and amazing Donsuemor madeleines to upgrade this classic 9x13 to an elegant dessert {without any cake decorating skills}.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 15
Calories 620kcal
Author Julie Blanner


  • 3/4 c butter
  • 1 1/2 c bananas mashed
  • 2 tsp lemon juice
  • 3 c flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/8 c sugar
  • 1 Tbsp vanilla
  • 3 eggs
  • 1 1/2 c buttermilk

Salted Caramel Frosting

  • 1 c butter softened
  • 5 c powdered sugar 
  • 1/3 c salted caramel sauce


  • 1 c bananas sliced, coated in lemon juice
  • Donsuemor Madeleines 


  • Preheat oven to 275 degrees.
  • In a large saucepan, melt butter over medium heat until it becomes nutty in flavor, brown in color and slightly foams. Remove from heat and allow to cool.
  • Meanwhile, combine mashed banana and lemon juice in a small bowl. Set aside.
  • In a bowl, combine flour, baking soda and salt. Set aside.
  • Combine butter, sugar, and vanilla in a mixing bow or mixer and beat in eggs one at a time.
  • Alternate adding flour mixture and buttermilk, stir in banana mixture.
  • Pour into greased cake pan {reserving excess for an additional smaller cake or discarding}.
  • Bake 1 hour 20 minutes or until a toothpick comes out clean.
  • Remove from oven and place cake in freezer for 45 minutes.
  • Meanwhile, in a mixer or mixing bowl, whip butter until smooth. 
  • Gradually add powdered sugar. Blend in salted caramel sauce.
  • Remove cake from freezer and flip cake pan onto a cake platter. Frost cake. Place bananas in the middle and line the outside edge with Donsuemor Madeleines.


1 1/2 c of bananas mashed is the equivalent to 3-4 bananas
If it’s not being served in the first 24 hours, refrigerate in an airtight container. Banana Cake can be frozen, however, fresh is always best!
If you can, use real vanilla extract rather than imitation - it's so much better!
Be sure to freeze the cake before decorating it.
As always, grease your cake pan and bake in a pre-heated oven for the best results.


Calories: 620kcal | Carbohydrates: 100g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 92mg | Sodium: 423mg | Potassium: 174mg | Fiber: 1g | Sugar: 72g | Vitamin A: 773IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg