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Dulce De Leche Banana Cake Recipe

Entertaining

Desserts

Cookies & Cakes

Prep Time

30 mins
Cook Time

40 mins
Course

Dessert
Difficulty

Beginner Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 8

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9 Havana™ Bananas
185g butter, chopped, softened
1 1/2 cups (250g) brown sugar
3 eggs
1 1/2 tsp bicarbonate of soda
3 cups (450g) self-raising flour
100ml milk
1 tbs boiling water
Edible flower, to serve, optional

CREAM CHEESE FROSTING

2 x 250g block cream cheese, chopped, softened
1/2 cup (80g) icing sugar mixture
2/3 cup Dulce De Leche or thick caramel

Featured products

Havana Bananas

Method

Preheat the oven to 160°C fan forced. Grease and line the base and side of 2 x 22cm (base) round cake pans or springform pans. Peel and mash 7 of the bananas, you should have 2 cups.
Using an electric mixer, cream the butter and sugar in a large bowl until light and creamy. Add the eggs one at a time, beating well (the mix may curdle). Stir in the banana and bicarbonate of soda, mix until well combined. Fold in the flour and milk, alternately in 2 batches until smooth. Fold in the boiling water.
Divide the batter evenly between cake pans. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, to make cream cheese frosting; Using an electric mixer, beat the cream cheese in a large bowl until smooth. Add the icing sugar and beat on low speed until creamy. Add 2 tablespoons of Dulce De Leche and beat until smooth.
To assemble the cake, put one cake on a serving plate or stand. Spread 1 cup of frosting over the top. Spoon over 1/3 cup of the remaining Dulce De Leche. Sandwich together with the second cake. Spread the remaining frosting over the top of cake. Peel and slice the remaining bananas, arrange on top of the cake. Drizzle with remaining Dulce De Leche, top with edible flowers and serve.

Preheat the oven to 160°C fan forced. Grease and line the base and side of 2 x 22cm (base) round cake pans or springform pans. Peel and mash 7 of the bananas, you should have 2 cups.
Using an electric mixer, cream the butter and sugar in a large bowl until light and creamy. Add the eggs one at a time, beating well (the mix may curdle). Stir in the banana and bicarbonate of soda, mix until well combined. Fold in the flour and milk, alternately in 2 batches until smooth. Fold in the boiling water.
Divide the batter evenly between cake pans. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, to make cream cheese frosting; Using an electric mixer, beat the cream cheese in a large bowl until smooth. Add the icing sugar and beat on low speed until creamy. Add 2 tablespoons of Dulce De Leche and beat until smooth.
To assemble the cake, put one cake on a serving plate or stand. Spread 1 cup of frosting over the top. Spoon over 1/3 cup of the remaining Dulce De Leche. Sandwich together with the second cake. Spread the remaining frosting over the top of cake. Peel and slice the remaining bananas, arrange on top of the cake. Drizzle with remaining Dulce De Leche, top with edible flowers and serve.

TipDulce De Leche is a delicious thick caramel you can buy in jars or cans. Bonne Maman caramel is also perfect for this recipe.

TipFor a quick easy everyday banana cake, spoon the mixture into 1x22cm (base) springform pan and bake for about 1 hour or until cooked when a skewer inserted into the centre comes out clean. Allow to cool and drizzle with fresh raspberry, lemon or passionfruit icing.