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5 from 1 vote

Banana layer cake with caramel cream cheese frosting

A towering banana layer cake filled and frosted with carameal cream cheese frosting. A great way to use ripe bananas!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Layer cake
Author: Lucy Parissi


  • Caramel cream cheese frosting
  • 150 g | 5.3oz unsalted butter at room temperature cubed
  • 300 g | 10.5oz full fat cream cheese
  • 250 g | 8.8oz icing powdered sugar, sifted
  • 2 tbsp caramel sauce store-bought or homemade
  • 1 tsp vanilla paste
  • Banana layer cake
  • 4 medium ripe bananas
  • 4 large eggs
  • 160 ml | 5.4fl oz coconut oil melted (or vegetable oil)
  • 300 g | 10.5oz plain flour you can mix in a little wholegrain flour if you like
  • 300 g | 10.5oz light brown sugar
  • 100 g | 3.5oz ground almonds
  • 100 g | 3.5oz desiccated coconut unsweetened
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • pinch ground cloves
  • __
  • 2 tbsp dark brown sugar
  • 2 tbsp rum or bourbon
  • 2 tbsp unsalted butter
  • 3-4 tbsp caramel to drizzle


  • Make the frosting. Cream the butter in your stand mixer until it is white and fluffy. Stop and scrape the sides of the mixer and mix some more.
  • Add the cream cheese and beat for a few minutes until well mixed in.
  • Add the icing sugar and mix on low speed first and then increase to high speed until the frosting holds firm peaks (if the frosting is too runny you can add a little more icing sugar). Add the caramel and vanilla and mix them in. Keep cool until needed.
  • Make the cake. Preheat the oven to 180C (350F). Grease three cake tins and dust lightly with flour (or use cake release spray).
  • Liquidise the bananas, eggs and oil in a food processor until smooth.
  • Sift all the dry ingredients together in a large bowl. Add the banana mix and fold in with a large spoon or spatula. Make sure there are no dry pockets of flour in the batter.
  • Divide the batter evenly between the three tins and bake for 25-30 minutes until a skewer inserted in the centre comes out clean. Cool in the tins for 5 minutes then invert on to a cooling rack.
  • Heat the dark brown sugar, bourbon and butter in a saucepan until butter is melted and sugar dissolved. Bring to the boil for a minute then cool slightly before brushing over the cake layers.
  • Smooth a generous amount of frosting over the bottom layer and top with second layer. Add another layer of frosting then top with third layer.
  • Smooth frosting along the top and sides – leaving the cake layers showing through for a 'naked cake' effect. Put in the fridge for 30 minutes (you can skip that if you are short on time).
  • Pipe the remaining frosting over the top and drizzle generously with caramel (heat for a few seconds in microwave to make it runny if it has set).