EGGLESS BANANA CARAMEL CAKE
Ingredients
Caramel Topping
- 80 g (1/3 cup) unsalted butter
- 80 g (6 tbsp) brown sugar
- 60 g (1/4 cup) maple syrup or corn syrup or honey
- 2 bananas
Eggless Banana Cake
- 185 g About 1+1/2 overipe bananas
- 100 g (1/2 cup) sugar
- 240 g (1 cup) Greek yogurt unsweetened, room temperature
- 1 tsp vanilla extract
- 70 g (1/3 cup) vegetable oil
- 60 g (1/4 cup) milk room temperature
- 200 g (1+2/3 cup) all purpose flour
- 3 g (3/4 tsp) baking powder
- 1/4 tsp baking soda
- 2 g (1/2 tsp) cinnamon powder
- Pinch of salt
Instructions
Caramel Topping
- In a small saucepan place, butter, brown sugar, maple syrup and cook over low heat until butter and sugar are dissolved: you don't need to bring to a boil, it's ready when fluid and comnined.
- Pour the caramel sauce into a lined 20cm-8inch cake pan. I suggest to use a cake pan with 8cm-3inch tall sides: since I only have a 5cm-2inch sides cake pan, I used a 8cm-3inch parchment paper ring to create taller sides. This prevent caramel to ooze out from the cake pan while the cake is baking.
- Halve the bananas and place them on the caramel sauce at the bottom of the cake pan. Set aside.
Eggless Banana Cake
- In a large bowl place the mashed bananas, sugar, Greek yogurt, vanilla and mix with a whisk until combined.
- Slowly incorporate oil and milk while mixing. Mix just until combined.
- Sift in all purpose flour, baking powder, baking soda, cinnamon and a pinch of salt. Mix gently until combined and do not overmix.
- Gently pour the cake batter into the pan, on top of the banana and caramel: be gentle to avoid caramel and bananas from switching to the sides of the pan. I suggest to place the cake pan into a baking sheet: if a little caramel leaks out of the pan while the cake is baking, it won't drip onto the bottom of the oven.
- Bake in preheated oven (fan on, upper+lower heat) at 180°C for 40 minutes. It's ready when a toothpick comes out clean.
- Slightly cool down the cake in the pan for about 10-15 minutes, then invert the cake onto a large serving plate when still warm.
- Serve immediately when still warm or when cooled down.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
For this recipe I used a 20cm-8inch cake pan. Since my mold has 5cm-2inch tall sides, I decided to create taller sides (8cm-3inch): taller sides help caramel to not drip out from the cake pan while baking.
If you have a cake pan with taller sides than mine, you don’t need to line the sides with parchment paper, you just need to grease them with butter and dust with flour.
Even if you create tall parchment paper sides, some caramel drops could drop out from the cake pan while baking: to prevent your oven bottom to get dirty, I suggest to place the can pan into a baking sheet, so it will be easier to clean it if it gets dirty.
When you place the eggless cake batter on top of the banana caramel, carefully proceed spoons by spoons to avoid that the weight of the batter slides the caramel banana topping on the sides of the pan, it should rest at the bottom of the cake pan.
