one bowl banana cake with caramel drizzle

One Bowl Banana Cake with Caramel Drizzle is not only mind-numbingly easy to make but it outshines the humble banana bread/loaf – elevated into a bundt cake with a luscious toffee-like icing. So, fossick around in your freezer for the banana cemetery I know you have. The ingredients are all standard pantry & fridge items but if you don’t have cream for the drizzle, then use half & half or even canned evaporated milk would be acceptable. Serve it as-is or add a spoonful of clotted cream.

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Serve it as-is or add a spoonful of clotted cream.

Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 426kcal

1 1/2 cups mashed banana about 4 very ripe bananas
1/2 cup avocado oil or other neutral oil
3 large eggs
1 1/2 cups dark brown sugar, packed (340g)
1 teaspoon vanilla extract
1 1/2 cups self-rising flour 180g
1 teaspoon ground cinnamon

CARAMEL DRIZZLE

1/4 cup brown sugar, packed 60g
1/4 cup cream 60ml
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup powdered sugar 60g

Preheat the oven to 350℉ (180℃). Brush a 10-inch (24cm) non-stick bundt pan with melted butter or oil. Add a couple of tablespoons of flour to the pan. Shake and turn the pan to completely coat the inside in flour; shake out any excess.
Combine the banana, oil, eggs, sugar, vanilla, flour & cinnamon in a medium bowl until well combined; scrape into the bundt pan. Lightly tap the pan on the counter to remove any large air bubbles. Bake for 45 minutes or until cooked and a wooden pick inserted into the cake comes out clean. Let stand in the pan for 10 minutes before turning out onto a wire rack to cool.

To make the drizzle:

Combine the brown sugar, cream, butter & vanilla in a small saucepan over medium-high heat, stirring until the sugar is dissolved & butter is melted. Bring to a boil. Remove from the heat and stir in the powdered sugar; stir or whisk until smooth. Drizzle over the cake; let stand until set. Cut into 8 to 10 wedges to serve.

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