Banana Cake with Caramel Buttercream & Dark Chocolate Glaze

A step up in difficulty is easy to handle with Wendy Boys’ steady advice.

  • By Wendy Boys
  • September 1, 2012


    2½ cups all-purpose flour
    1 tbsp baking soda
    2 tsp salt
    1 tsp cinnamon
    1 cup grapeseed oil
    2 large eggs
    1 cup 2% milk
    1 tbsp vanilla extract
    4 large bananas
    or about
    2 cups ripe mashed bananas
    2 cups firmly packed “best” brown sugar


    250 ml Cocolico salted butter caramel sauce (or store-bought caramel sauce)
    1 cup (2 sticks) unsalted butter
    at room temperature


    1 cup 71% chocolate
    ½ cup whipping cream
    ¼ cup glucose or corn syrup


    Preheat the oven to 325°F. Prepare two 9-inch round cake pans by coating them lightly with cooking spray. Cut a round parchment circle and line the bottom of the pans.

    In a large bowl, whisk together flour, baking soda, salt and cinnamon. In a separate bowl, whisk together grapeseed oil, eggs, milk and vanilla. In the bowl of an electric mixer fitted with a paddle attachment, beat the bananas and sugar. Combine until smooth and slightly light in colour (about 5 minutes on medium speed).

    Reduce the mixer’s speed to 1. Beat in the flour mixture, followed by the egg mixture.

    Using a flexible rubber spatula, scrape down the bowl to make sure everything is well combined. Divide batter evenly between the prepared pans. Bake, rotating halfway through, until a cake tester inserted into the centre comes out clean (about 45–50 minutes).

    Transfer to a wire rack to cool for about 20 minutes. Remove cakes from pans and let cool completely.

    Place caramel sauce and butter, both at room temperature, into the bowl of a stand mixer. Using the whisk attachment, combine on low speed. Stop the mixer and scrape down the sides, then continue to whisk on medium speed until buttercream is light and fluffy. Use immediately.

    Bring cream and glucose to a boil. Pour over the chocolate. Let sit for 5 minutes. Stir until shiny and smooth, then set aside until needed. Use warm.

    Slice the cooled cakes in half horizontally.

    Divide the caramel buttercream into four equal portions. Using a small offset spatula, spread one portion evenly across a cake layer. Place another cake layer on top. Continue icing and layering the cakes until you have four layers of cake and four layers of buttercream.

    Wrap the outside of the cake with cling film and place in the fridge. Chill, overnight if possible.

    Remove cake from cooler and remove the cling film.

    Top with warm chocolate glaze, starting in the centre of the cake and allowing the excess to drip down the sides.

    Allow glaze to set. Decorate the cake with a light dusting of cocoa powder. Serve with lightly whipped cream, ice cream and a drizzle of caramel sauce.

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