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.
Banana Caramel Bundt Cake
- 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* or storebought
- 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.
- Preheat the oven to 350 degrees. Thoroughly grease a large bundt pan with butter or shortening.
- Whisk together flour, baking soda, and salt.
- In the bowl of an electric mixer, beat butter until light and creamy. Add sugars and beat until smooth, about 3-4 minutes. Beat in the vanilla extract and bourbon.
- Add eggs, one at a time, beating well after each addition.
- Reduce mixer speed to low and beat in the bananas.
- Reduce mixer speed to stir and add half the flour mixture, followed by all the buttermilk, and finally the rest of the flour. Once flour is incorporated, increase speed to medium and beat until smooth and well combined, about 1 minute.
- Swirl in caramel sauce. Do not combine completely.
- Pour in prepared pan and bake for 60-70 minutes or until toothpick or chopstick in center comes out clean. Check at 40 minutes to make sure the top of the cake isn't browning too quickly. If it is, top the cake loosely with aluminum foil.
- Allow the cake to cool about 20 minutes then invert onto a cooling rack to cool completely. Try not to eat half the cake during this step. It's hard, I know.Store in an airtight container until ready to serve.
- For serving, warm caramel sauce, then drizzle across the top of the cake. Enjoy waaaay too many slices of this...for breakfast.