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caramelized banana cake


  • Author: Truly Grass Fed
  • Prep Time: 1hour
  • Cook Time: 45minutes
  • Total Time: 3hours


If you love bananas, this is the recipe you need; The batter is simple – a butter cake batter with cinnamon, an ingredient that goes great with bananas



Caramel and bananas

  • 1 cup white sugar
  • 3 tbsp Truly Grass Fed salted butter, chilled and in pieces
  • 6 large ripe bananas, halved lengthwise yellow and with black spots


  • 2½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon, or to taste
  • 125 g salted butter, at room temperature
  • 1½ cups sugar
  • 3 eggs
  • 1 cup plain yogurt
  • 1 tbsp vanilla extract


  1. Preheat the oven to 180ºC (350ºF / moderate / Gas 4). Just set aside a medium-sized baking pan, as there is no need to grease it.
  2. For the caramel, heat the sugar in a small pan and, moving the pan once in a while, cook until it turns light golden brown. Immediately, stir the butter into the caramel and carefully, as the caramel is very hot – pour into the cake pan. Don’t worry if it looks uneven. Swirl the pan around so that the caramel coats all the bottom sides of the pan.
  3. Arrange banana halves over the caramel to cover completely, without letting any free spaces between them.
  4. For the batter, combine the flour, baking powder, and cinnamon in a bowl and set aside.
  5. Using an electric mixer, combine butter and sugar until fluffy. Add 1 egg and, when fully incorporated, add another one, beat more, and then add the last one. Lastly, add the yogurt, vanilla extract, and beat until a smooth, even batter is obtained.
  6. Using a spatula, gently fold in dry ingredients.
  7. Pour the batter over the bananas and pop into the oven.
  8. Bake for about 45 minutes until the cake is golden brown, risen, and an inserted toothpick comes out clean.
  9. Allow the cake to cool for 5 minutes. Carefully slide the blade of a knife between the cake and the pan. Transfer the cake to a plate and replace any piece of banana left behind in the pan.
  10. Serve the cake warm or at room temperature.