Can I make Banana White Chocolate Caramel Cake ahead of time?

Yes, Banana White Chocolate Caramel Cake is a great make-ahead dessert. You can bake the cake a day in advance and drizzle the caramel just before serving to keep it fresh and glossy.

Can I use white chocolate chunks instead of chips?

Absolutely. Both white chocolate chips and chopped white chocolate bars work beautifully in Banana White Chocolate Caramel Cake. Just make sure they’re evenly folded into the batter.

How do I store Banana White Chocolate Caramel Cake?

Store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Reheat individual slices for 10 seconds to bring back that fresh-baked softness.

Can I freeze Banana White Chocolate Caramel Cake?

Yes, you can freeze Banana White Chocolate Caramel Cake without the caramel topping. Wrap slices or the entire cake tightly and freeze for up to 2 months. Add warm caramel after thawing for best flavor and texture.

Banana White Chocolate Caramel Cake 7 Blissful Layers You’ll Loverecipeslolyta

Name: Indulge in a Mouthwatering Banana White Chocolate Caramel Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups mashed ripe bananas (about 3 medium); 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup light brown sugar; 2 large eggs; 1/2 cup sour cream or Greek yogurt; 1 teaspoon vanilla extract; 3/4 cup white chocolate chips; 1/2 cup chopped white chocolate (optional); ; 1/2 cup brown sugar; 1/4 cup unsalted butter; 1/4 cup heavy cream; 1/4 teaspoon sea salt; 1/2 teaspoon vanilla extract

Description

Banana White Chocolate Caramel Cake is a rich and elegant twist on classic banana cake. It’s filled with creamy white chocolate, moist banana flavor, and topped with luscious caramel for the perfect dessert centerpiece.

Ingredients

Scale

1 1/2 cups mashed ripe bananas (about 3 medium)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 cup light brown sugar

2 large eggs

1/2 cup sour cream or Greek yogurt

1 teaspoon vanilla extract

3/4 cup white chocolate chips

1/2 cup chopped white chocolate (optional)

For the caramel sauce:

1/2 cup brown sugar

1/4 cup unsalted butter

1/4 cup heavy cream

1/4 teaspoon sea salt

1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream butter and both sugars until light and fluffy.

4. Add eggs one at a time. Mix in vanilla, mashed bananas, and sour cream.

5. Gradually add dry ingredients to wet, mixing just until combined.

6. Fold in white chocolate chips and chopped white chocolate.

7. Pour into prepared pan and smooth the top.

8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool the cake in the pan for 10 minutes, then transfer to a rack.

10.

11. For the caramel sauce:

12. Melt butter and brown sugar in a saucepan over medium heat.

13. Add cream and salt, then simmer 3–4 minutes until slightly thickened.

14. Remove from heat and stir in vanilla.

15. Drizzle warm caramel over the cooled cake or serve on the side.

Notes

You can replace the sour cream with Greek yogurt for a tangier flavor.

Top with banana slices or toasted coconut for extra flair.

Store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 30g
Sodium: 210mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: banana white chocolate caramel cake, banana cake, white chocolate dessert