Go Back
–+ servings
Light and Fluffy Decadent Banana Cream Cake with Salted Caramel Recipe

Indulgent Light and Fluffy Decadent Banana Cream Cake Recipe

Discover the Light and Fluffy Decadent Banana Cream Cake with Salted Caramel that elevates any occasion into a memorable feast.
Print Pin
Course: Dessert
Cuisine: American
Keyword: Banana Cream Cake, Customizable Toppings, decadent dessert, Festive Cake, Light and Fluffy Cake, Salted Caramel
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Calories: 450kcal

Equipment

  • Mixing bowl
  • Quarter sheet pan
  • Whisk
  • Saucepan
  • Electric Mixer
  • Parchment paper

Ingredients

For the Cake

  • 1 cup Unsalted Butter at room temperature
  • 1 cup Granulated Sugar can replace with coconut sugar
  • 4 large Egg Whites use whole eggs for a different texture
  • 1 teaspoon Pure Vanilla Extract can substitute with almond extract
  • 1.5 cups Cake Flour can substitute with all-purpose flour
  • 1 teaspoon Baking Powder do not substitute with baking soda
  • 1/2 teaspoon Salt use kosher or sea salt for best flavor
  • 1 cup Buttermilk substitute with regular milk mixed with vinegar
  • 1/2 cup Sour Cream Greek yogurt can be a substitute
  • 1 package Instant Banana Pudding Mix regular pudding mix can be used but may alter consistency

For the Filling

  • 1 can Sweetened Condensed Milk reduce sugar option available
  • 1 cup Whole Milk can replace with almond or oat milk

For the Frosting

  • 2 cups Heavy Whipping Cream light whipping cream can be substituted
  • 1 cup Powdered Sugar can be omitted for less sweet profile
  • 1 tablespoon E-Z Gel gelatin can be a natural alternative

For the Crust

  • 1.5 cups Graham Cracker Crumbs crushed Oreos can be a substitute

Instructions

Preparation

  • Preheat your oven to 325°F (163°C) and prepare a quarter sheet pan with nonstick spray and parchment paper.
  • Whisk together the cake flour, baking powder, and salt in a mixing bowl and set aside.
  • In a separate bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
  • Gradually add egg whites one at a time, then pour in the pure vanilla extract and mix well.
  • Alternately add the dry mixture and buttermilk to the butter mixture, folding in sour cream gently until combined.
  • Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for 15 minutes before inverting onto a wire rack.

Filling and Assembly

  • In a large bowl, whisk together the instant banana pudding mix, sweetened condensed milk, and whole milk. Cover and refrigerate for at least 2 hours.
  • Make the caramel sauce by combining sugar, water, and corn syrup over medium heat until golden. Add heavy cream, salt, and vanilla, then cool.
  • Combine graham cracker crumbs with melted butter, sugar, and salt. Spread in a pan and bake at 375°F for 8-10 minutes until golden. Cool completely before layering.
  • Layer the cooled cake with banana pudding filling, sliced bananas, graham cracker crumbs, and drizzled salted caramel. Freeze for at least 12 hours before serving.

Notes

Optional: Top with extra whipped cream for a luscious finish. Ensure all components are cooled before assembly to maintain structure.

Nutrition

Serving: 1slice | Calories: 450kcal | Carbohydrates: 60g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 270mg | Potassium: 280mg | Fiber: 1g | Sugar: 34g | Vitamin A: 800IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 1.5mg