EGGLESS BANANA CARAMEL CAKE
This Eggless Banana Caramel Cake has a divine flavor that will blow your mind!The brown sugar buttery caramel also features maple syrup that gives that amazing extra flavor that matches perfectly with bananas! And the hint of cinnamon in the batter brings this cake to another level.The texture is amazing as well: the eggless banana cake batter literally melts in your mouth and the browned caramel gives an extra crispy touch to the cake top.This is an upside-down cake, so the top of the cake is the bottom of the pan, where the caramel sauce and bananas caramelized while baking. This will be a super hit, even if you usually eat eggs!
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
Store at room temperature for 1 day or in refrigerator for about 4-5 days.