Chocolate Banana Cake With Caramel Sauce
Chocolate banana caramel cake is an incredibly moist cake and a fantastic flavour combination. Baked in a loaf pan, this is perhaps the best ever way to use those over ripe bananas you can never seem to get rid of. Turn them into this indulgent snacking cake or a scrumptious dessert cake.
We all know the how fantastic is the combination of chocolate and banana. Nevertheless adding caramel to it takes the whole cake to another level. Try it and let me know what you think.
There were few bananas sitting on my counter which has become over ripe and quickly approaching rotten and I knew I needed to find a use for them. I wanted to bake something other than the classic banana bread or cakes. Since I also had freshly homemade caramel sauce I decided to mix it up and pair the banana with chocolate and caramel sauce. Hence this chocolate banana caramel cake was created.
This chocolate banana caramel cake tastes so good. It is super soft and moist that it just melt in the mouth. Absolutely divine and such an easy recipe to make for an indulgent treat!
The riper the bananas you use in this scrumptious chocolate banana cake, the more flavour they’ll have. A silky smooth and creamy caramel sauce topping provides a delicious finishing touch.
THIS CHOCOLATE BANANA CARAMEL CAKE IS
● easy to make
● made with whole wheat flour
● extra moist
● instense flavor and decadent
● eggless but soft and spongy
● most delicious way to use up overripe bananas.
WHAT DO I NEED TO MAKE A CHOCOLATE BANANA CARAMEL CAKE?
Let’s briefly look at the ingredients that goes inside this chocolate banana caramel cake and the possible substitutes of ingredients.
FLOUR
Whole wheat flour is used here. You can use all purpose flour or 50-50 ratio of whole wheat and all purpose flour.
COCOA POWDER
Non sweetened cocoa power is used. We used Hershey’s cocoa powder in the recipe.
LEAVENING AGENTS
Both the leavening agents – baking powder and baking soda is used in the recipe to give a perfect rise to the cake.
SALT
A dash of salt is used to balance the sweetness and enhance the taste.
CARAMEL SAUCE
Homemade caramel sauce is used. Caramel sauce is used in the cake and drizzle over the cake once the cake is cooled down completely. You can easily make the caramel sauce at home and store in the refrigerator.
MILK
Whole milk is used here. I always recommend using whole milk for enhanced taste.
VINEGAR
Regular while vinegar is used here. You can use lemon juice instead of vinegar.
BANANA
Over ripe bananas is used here. For best and full flavor I recommend using over ripe bananas, they are best for making cakes and in any bakes.
SUGAR
White granulated sugar is used here. You can use jaggery, cane sugar or brown sugar if you’re looking for a healthier option.
OIL
Sunflower refined oil is used here. You can used any neutral flavor oil or can also used butter.
ESSENCE
Vanilla essence is used here.
CHOCOLATE CHIPS
Dark medium sized chocolate chips is used here. You can also used milk chocolate chips or white chocolate chips. You can also use chocolate chunks instead of chocolate chips.
HOW TO MAKE CHOCOLATE BANANA CARAMEL CAKE
I made a simple recipe video of this decadent chocolate banana caramel cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
CHOCOLATE BANANA CARAMEL CAKE VIDEO TUTORIAL
HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE CHOCOLATE BANANA CARAMEL CAKE:
Preheat oven at 180° C for 10 minutes. Grease cake tin with oil or butter and line with parchment paper. You can dust flour if your dont have parchment paper.
Mash banana with fork and keep aside. I used 2 large ripe bananas.
In a mixing bowl add in the milk and vinegar. Mix well, cover and keep aside for 5-10 minutes. After a while your milk will curdle and become butter. Stir well and use them.
In a mixing bowl place a sieve and add in the flour, baking powder, baking soda and salt. Sift them and once sifted mix well to combine.
Onto the buttermilk now add in the sugar, mashed banana, oil, caramel sauce and vanilla essence. Mix well to combine and allow sugar to dissolve.
Stir in the sifted flour mixture and gently fold them to make a smooth lumps free batter.
Pour the batter onto the prepared pan and tap the cake tin to release any air bubbles inside.
Sprinkle the chocolate chips on top.
Bake the cake at a preheated oven with both the filaments on @180° C for 40 minutes or until a skewer inserted comes out clean. Baking time will vary depending on your oven temperature and settings.
Remove the cake from the oven and allow to stand for 5-10 minutes.
Demould the cake and allow to cool down completely.
Drizzle the caramel sauce over the cake. I poured the caramel sauce in a piping bag and let it drizzle all through the cake.
NOTES:
● Always bake the cake at preheated oven.
● Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
● All ingredients to be at room temperature.
● Whole wheat can be replaced with all purpose flour.
● You can use jaggery, cane sugar or brown sugar if you’re looking for healthier option.
●You can use butter instead of oil. Use the same amount of melted butter as oil.
● You also add 1 egg if you would like to bake with egg.
● Each oven reacts differently so baking time will differ according to one’s own temperature and settings. Keep a watch.frk. 30 minutes onwards.
● You can use chocolate chunks instead of chocolate chips.
RECIPE CARD
Chocolate Banana Caramel Cake
Equipment
- OTG
- 240 ml measuring cup set
- Mixing bowl
- 7 inches rectangle cake tin
- hand whisk
Ingredients
- 1¼ cup Whole wheat flour (160 grams)
- ¼ cup cocoa powder (30 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar (100 grams)
- ¼ cup + extra for drizzle homemade caramel sauce (60 ml ) recipe link in notes
- 200 ml whole milk
- 2 teaspoon vinegar
- ⅔ cup banana mashed (2 large banana/150 ml)
- ⅓ cup oil (90 ml)
- 1 teaspoon vanilla essence
- 2 tablespoon dark chocolate chips
Instructions
- Preheat oven at 180° C for 10 minutes. Grease cake tin with oil or butter and line with parchment paper. You can dust flour if your dont have parchment paper.
- Mash banana with fork and keep aside. I used 2 large ripe bananas.
- In a mixing bowl add in the milk and vinegar. Mix well, cover and keep aside for 5-10 minutes. After a while your milk will curdle and become butter. Stir well and use them.
- In a mixing bowl place a sieve and add in the flour, baking powder, baking soda and salt. Sift them and once sifted mix well to combine.
- Stir in the sifted flour mixture and gently fold them to make a smooth lumps free batter.
- Pour the batter onto the prepared pan and tap the cake tin to release any air bubbles inside.
- Sprinkle the chocolate chips on top.
- Bake the cake at a preheated oven with both the filaments on @180° C for 40 minutes or until a skewer inserted comes out clean. Baking time will vary depending on your oven temperature and settings.
- Remove the cake from the oven and allow to stand for 5-10 minutes.
- Demould the cake and allow to cool down completely.
- Drizzle the caramel sauce over the cake. I poured the caramel sauce in a piping bag and let it drizzle all through the cake.
Video
Notes
- Always bake the cake at preheated oven.
- Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
- All ingredients to be at room temperature.
- Whole wheat can be replaced with all purpose flour.
- You can use jaggery, cane sugar or brown sugar if you're looking for healthier option.
- You can use butter instead of oil. Use the same amount of melted butter as oil.
- You also add 1 egg if you would like to bake with egg.
- Each oven reacts differently so baking time will differ according to one's own temperature and settings. Keep a watch.frk. 30 minutes onwards.
- You can use chocolate chunks instead of chocolate chips.
HOW TO MAKE THIS CHOCOLATE BANANA CARAMEL CAKE WITH EGG?
You can use 1 egg. Crack the egg onto the wet ingredients and whisk together well with the wet ingredients. You can skip the baking soda if you’re using egg.
HOW TO STORE THE CAKE?
This cake can stay good for 2-3 days in the counter. You can refrigerate for upto 1 week in an airtight container. You can also freeze this cake in the freezer for upto 3 months.
For freezing, I would recommend to cut the cake into slices and individually cling wrap them and store in an airtight container. This makes it easier whenever you want to serve as you can just take out how much you wanted and thaw them before serving.
HOW TO SERVE THE FREEZED CHOCOLATE BANANA CARAMEL CAKE?
Whenever you want to serve the freezed chocolate banana cake, just take the cake from the freezer and thaw the cake in the refrigerator. Once the cake is thawed you can serve the cake as it is or you can slightly warm it in the microwave for few seconds and serve.
FEW OF MY BANANA CAKE RECIPES YOU MIGHT LIKE
Banana Walnut Cake
Banana Nut Bread
Banana Raisin Loaf Cake
Banana Oats Loaf Cake
Banana Chocolate Cake
Chocolate Banana Muffins
Banana Chocolate Chip Muffins
Mocha Banana Chocolate Chip Muffins
Multigrain Banana Cake ● Banana Choco Chip Mug Cake ● Muesli Banana Cake
If you are a fan of indulgent chocolate recipes be sure to check out some of my favourites below
Dutch Truffle Cake
Chocolate Cupcakes With Whipped Chocolate Ganache
Whole Wheat Chocolate Cake
Chocolate Strawberry Chilly Whisky Cake
Chocolate Wine Fruit Cake
Eggless Chocolate Cake
Chocolate Chip Bundt Cake
Basic Chocolate Sponge Cake
Chocolate Ganache Cake
Double Chocolate Muffins
Chocolate Lava Mug Cake
Double Chocolate Coffee Cake
Rajma Brownies/Kidney Beans Brownies
Eggless Cranberry Brownies
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Well, if you make this eggless chocolate banana caramel cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you. Happy cooking!
