Don't make another basic BANANA CAKE again! Easy, moist banana cake recipe with caramel
RECIPE: https://cakesbymk.com/recipe/easy-ban...
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This banana cake recipe really takes ‘basic banana cake’ to that next level! The best part is, it really doesn’t take that much more effort – I promise. Moist banana cake layers, filled with a luscious caramel and topped with cream cheese buttercream, this recipe is sure to please the crowd!
INGREDIENTS:
Banana Cake
2¼ cups (280 g) flour - regular, all purpose (see note 6 if you want to use cake flour)
¼ cup (25 g) cornstarch - also known as cornflour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon - ground, powdered
3½ large (410 g) bananas - skin removed, make sure they're ripe and soft
½ cup (113 g) unsalted butter - room temperature
½ cup (105 g) unflavoured vegetable oil - I use canola
1½ cups (300 g) white granulated sugar
3 large eggs - room temperature
1½ tsps vanilla essence/extract
½ cup (125 g) Greek yoghurt - room temperature
Caramel
½ cup (100 g) white granulated sugar
2 tbsp water
¼ cup (60 g) cream - room temperature, minimum fat percentage of 34%
2 tbsp (28 g) unsalted butter - cold
1 pinch salt
Cream Cheese Frosting
1 cup (225 g) unsalted butter - room temp
4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1)
1½ cups (335 g) cream cheese - cold, firm type (see note 2)
1½ tsp vanilla essence/extract
1½ tbsp lemon juice - must be fresh
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