This Caramel Banana Bundt Cake is a show stopper!
So I thought about using this space to convince you of all the reasons you should make this Caramel Banana Bundt Cake.
I could tell you how elegantly simple it is. Or how moist and flavorful. Or how darn good it tastes warmed up in the microwave with a scoop of ice cream on top.
But then I decided to save us both time and make this nifty flowchart instead! Just answer the questions below and find out if you should be headed to the kitchen to make Caramel Banana Bundt Cake!
Not convinced? Maybe this will help.
Ok, last one.
Seriously.

Banana Caramel Bundt Cake
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla
- 1 Tablespoon bourbon (optional)
- 2 eggs
- 4 extra ripe bananas, smashed
- 1 cup buttermilk
- 1 cup caramel, homemade
- 1/2 cup caramel, to serve
- *I highly recommend making your own caramel sauce for this recipe. It's simple and requires very few ingredients. I love this recipe for salted caramel sauce.
This is delicious! I am so tempted to make this 🙂
You definitely should! It’s so tasty. Thanks for stopping by. 🙂
Hi! Just found your blog and it was amazing! 🙂
Can I substitute oil for the butter? Because I want to make one using anything I got on hand now
Thanks! I’ve never tried subbing oil for the butter. I think it might adversely affect the texture, but you can always experiment and see what happens! Here’s little article I found on subbing oil for butter. Hope it helps: http://www.myrecipes.com/how-to/cooking-questions/substitute-oil-butter-margarine-00420000013251/
This is one of our favourite Sunday cakes I put a slice on a plate with whipping cream and drizzle carmel sauce over it yummy and looks nice to.
That’s so wonderful! Thanks for coming back to let me know!
This Banana Caramel Bundt Cake is delicious! We added one cup of dates, reduced the sugar to 1 cup and used equal parts white flour, wheat flour and almond flour. It’s one of the moistest cakes I’ve made – a real show stopper! Thanks so much for the recipe.
I’m so glad you enjoyed this! I might have to try the date substitution next time. Thanks for sharing!