This spiced banana cake is what I make when I want overripe bananas to feel like something truly special. I tested this recipe to make sure the cake stays soft, moist, and full of real banana flavor, while the warm spices add depth without overpowering it. The tangy cream cheese frosting balances the sweetness beautifully, and the salted caramel adds that rich, buttery finish that makes every bite feel bakery worthy!!
It’s a cozy twist on classic banana snack cake, but with more flavor, better balance, and a topping combination that makes it stand out from the rest. If you love banana desserts, this is the one to make when you want something familiar, but a little more impressive!
If you love salted caramel and cake, check out my banana bread with streusel topping, cardamom banana bread, and caramel mousse cake recipe!
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Why you'll love this spiced banana caramel cake recipe
- The combo of flavors! Spices, banana, tangy cream cheese frosting, and deep caramel with a hint of salt. A match made in flavor heaven.
- Fluffy and super moist texture because of the banana and buttermilk.
- This easy moist banana spice cake recipe can be made in one bowl, no fancy equipment needed! It is one layer making it super easy to make for a party!
Equipment
Using a kitchen scale is a total game changer for making this banana cake. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
Spiced Banana Cake Ingredients
- Over ripe bananas: The bananas must be very spotty and almost black, that yields the most banana flavor, just make sure they are not rotten. Do not use regular bananas. Check out my banana chocolate chunk muffins too!
- Butter: I love using salted butter in my caramel and cream cheese frosting, add salt if using unsalted butter in the frosting.
- Brown sugar: Light or dark, it adds more moisture because of the extra molasses, always pack your cup if not weighing.
- Vegetable Oil: You can use any flavorless oil you prefer! It really contributes to the recipe banana cake moistness!
- Ground Spices: I love a lot of spice! If you do not like some of the spices used, feel free to add your favorite spices in this cake banana cake!
- Eggs: Large eggs are best and a must for flavor, structure, and texture. If your eggs are cold, submerge them into a bowl of warm water before using.
- Sour Cream: Full fat and room temperature is best. Sour cream makes the cake super soft and tender.
See recipe card below for quantities.
Homemade Banana Cake Variations
- If you don't like salted caramel, dulce de leche would also be amazing. Check out my banoffee tarts!
- Chocolate frosting instead of cream cheese for a chocolate kick works too! Banana cake with chocolate sounds is so dreamy! Chocolate chips would also be fun.
- Peanut butter banana is the best ever!! Top with peanut butter frosting instead.
- Buttermilk instead of sour cream might work but I have not tested it!
- Make it into a layer cake or 9X13 cake!
- Topping the cream cheese frosting with chopped pecans or walnuts. Banana nut is an awesome combination. I have a banana pecan bread recipe too!
This recipe has not been tested with other substitutions. These are just suggestions.
How to make easy banana spice cake!
If making homemade caramel, I suggest making it first. Check out this recipe for tips and photos!
Step 1. Preheat the oven to 350°F. Line a 8X8 metal baking pan with parchment paper. Mash the bananas with the mixer on low until completely smooth, set aside.
Step 2. Add the vegetable oil, vanilla extract, granulated sugar, brown sugar, sour cream, and eggs to the mashed bananas. Mix until well combined.
Step 3. Whisk together the flour, salt, baking soda, and spices. Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix.
Step 4. Pour the batter into the prepared metal baking pan, smoothing the top with a spatula. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5. Using beaters or the whisk attachment beat the cream cheese, softened butter, and vanilla until smooth. Slowly add the powdered sugar. Beat on high until creamy, fluffy, and smooth
Step 6: Swirl the salted caramel into the cream cheese frosting and stop with flaky sea salt if desired!
Hint: If making salted caramel, make the salted caramel before baking the cake and place in the refrigerator to get cold.
Pro tips for making salted caramel
- You're looking for a deep amber color, that will result in the the deepest caramelized flavor. Do not go too dark or else it will taste burnt and bitter.
- Make sure the butter and heavy cream are at room temperature, this will ensure it will evenly mix into the hot sugar and won't seize up. When you add the butter and cream it will steam and boil, you can wear an oven mitt to protect your hand.
- Add the cream and butter slowly, this is the key to making sure the sugar doesn’t seize up. Stir vigorously after adding the cream and butter, it should be smooth. You might need to put it back on the heat to melt some sugar back down, you can also strain it through a sieve into a jar. Add the sea salt and vanilla extract last, if you add the extract first, it will burn off over the heat.
FAQs
Yes! You can double this recipe and make it in a 9X13 metal baking pan. Make sure it is metal, glass doesn't bake evenly!
To ripen bananas faster, place them in a brown paper bag and loosely fold it closed. Add an apple or ripe banana to speed it up even more. Check after 12 to 24 hours.
In a pinch, bake unpeeled bananas at 300°F for 15 to 20 minutes until the peels turn black, then cool, peel, and mash.
How to store banana cake with oil
Refrigerator Instructions
I don't recommend storing this moist banana spice cake in the refrigerator, the refrigerator dries cake out. Store up to one day in an airtight container and out on the counter covered for one day.
Freezer Instructions
Wrap well with plastic wrap and place in an airtight container for up to 2 months.
Related
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📖 Recipe
Spiced Banana Cake
Equipment
- Mixing bowls
- Medium Saucepan
- Measuring Spoons
- Measuring cups or kitchen scale
- Handheld or stand mixer
- 8X8 metal baking pan
Ingredients
Spiced Banana Cake
- 1 cup mashed bananas overripe, almost black, about 3 medium bananas
- ½ cup (100 grams) vegetable oil
- ½ cup (110 grams) brown sugar, packed
- ½ cup (100 grams) granulated sugar
- ½ cup (120 grams) sour cream room temperature, full fat
- 2 large eggs room temperature
- 1 and ½ cups (188 grams) all purpose flour use the fluff and spoon method if not weighing, see notes
- 1 teaspoon baking soda
- heaping ½ teaspoon fine kosher salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoonn ground ginger or cardamom
- ¼ teaspoon cloves
Cream Cheese Frosting
- 4 oz (110 grams) cream cheese brick style, full fat, room temperature
- 4 tablespoons (56 grams) salted butter room temperature, add ¼ teaspoon of salt if you do not have salted butter
- 1 teaspoon vanilla extract
- 1 and ⅓ cups (170 grams) powdered sugar
Salted Caramel for drizzling on top (can also use store bought)
- 1 cup (217 grams) granulated sugar
- ¼ cup (59 grams) water
- ¼ teaspoon lemon juice
- 5 tablespoons (75 grams) unsalted butter room temperature
- ½ cup (112 grams) heavy cream warm
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
Spiced Banana Cake
- If you want to make homemade caramel for the top of the cake, I suggest making it first and placing it in the refrigerator to thicken a bit before using.
- Preheat the oven to 350°F. Line a 8X8 metal baking pan with parchment paper.
- Whisk together the flour, salt, baking soda, and spices, set aside.
- Mash the bananas with the mixer on low until completely smooth, set aside.
- Add the vegetable oil, vanilla extract, granulated sugar, brown sugar, sour cream, and eggs to the mashed bananas. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix.
- Pour the batter into the prepared metal baking pan, smoothing the top with a spatula.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before frosting. I like to trim the domed top of the cake to make it level, and bonus, the scraps are a little treat for you!
Cream Cheese Frosting
- Using beaters or the whisk attachment beat the cream cheese, softened butter, and vanilla until smooth. Slowly add the powdered sugar. Beat on high until creamy, fluffy, and smooth
Salted Caramel (optional)
- Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
- In a heavy bottomed saucepan, combine 1 cup granulated sugar, ¼ cup water, and ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
- Place the saucepan over medium high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks.
- Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring. This process should take around 8-10 minutes. Do not let it darken too much, as it can taste burnt.
- Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
- Carefully add 5 tablespoons of room-temperature unsalted butter to the caramel. Stir gently until fully incorporated. Then, slowly pour in ½ cup of room-temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
- Stir in 1 teaspoon of vanilla extract, 1 teaspoon of sea salt, mix well.
- Allow the caramel sauce to cool to room temperature before transferring it to clean, airtight jars. Store in the refrigerator for up to 2 weeks.
Frosting the cake
- Distribute the cream cheese frosting evenly over all of the cake. Top the cream cheese frosting with dollops of caramel. I used about ¼ cup of caramel. Using the back of a spoon swirl the caramel into the frosting. Finish with flaky sea salt. Enjoy!
Kelly says
Wow these were insanely amazing!!
Pat says
The cake had wonderful spice flavor amazing texture! I made your caramel recipe and used it on ice cream too 🙂
Amanda Valsamis says
Amazing idea!! Thank you for leaving a review!
Molly says
Excellent recipe!!! And you’re right I ate the top part of the cake haha
Amanda says
Haha!! woo! Im so glad you liked it!!