This cake features a moist and perfectly squidgy banana sponge with a gooey caramelized honey center. It’s topped with cinnamon-brown sugar and a crispy honey glaze, creating a tender cake with notes of caramel and cinnamon throughout.
Caramel Honey Banana Cake
This Caramel Honey Banana Cake is a deliciously moist banana sponge with a caramelized honey center, topped with cinnamon-brown sugar and a crispy honey glaze. Perfect for a cozy dessert with deep caramel and cinnamon flavors!
Caramel Honey Banana Cake
This cake features a moist and perfectly squidgy banana sponge with a gooey caramelized honey center. It's topped with cinnamon-brown sugar and a crispy honey glaze, creating a tender cake with notes of caramel and cinnamon throughout.
Ingredients
Banana Sponge:
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup light brown sugar
- ¼ cup honey or agave syrup
- ½ cup vegetable oil or melted coconut oil
- 1 cup mashed ripe bananas about 2-3 bananas
- ½ cup plant-based milk almond, soy, or oat
- 1 tsp vanilla extract
Caramelized Honey Center:
- 2 ripe bananas sliced into coins
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
Cinnamon-Brown Sugar Topping:
- ¼ cup light brown sugar
- 1 tsp ground cinnamon
Honey Glaze:
- ¼ cup honey or agave syrup
- 2 tbsp water
Instructions
Prepare the Banana Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, mix the brown sugar, honey, vegetable oil, mashed bananas, plant-based milk, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Prepare the Caramelized Honey Center:
- In a small bowl, toss the banana coins with the brown sugar and cinnamon until well coated.
Assemble the Cake:
- Pour half of the banana sponge batter into the prepared cake pan.
- Arrange the coated banana coins over the batter in an even layer.
- Pour the remaining batter over the bananas and spread evenly.
Prepare the Cinnamon-Brown Sugar Topping:
- In a small bowl, mix the brown sugar and cinnamon.
- Sprinkle the cinnamon-brown sugar mixture over the top of the cake batter.
Bake the Cake:
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Prepare the Honey Glaze:
- In a small saucepan, heat the honey and water over low heat until combined and slightly thickened.
- Brush the glaze over the top of the cooled cake for a crispy finish.
Serve:
- Slice and serve the cake at room temperature or slightly warmed.
- Enjoy this rich, tender, and flavorful Caramel Honey Banana Cake!
Notes
- Bananas: Use ripe bananas for the best flavor and texture in both the sponge and the caramelized center.
- Cinnamon Sugar Topping: Ensure an even distribution of the topping for a consistent flavor throughout the cake.
- Serving: This cake is best enjoyed at room temperature or slightly warmed for the ultimate gooey texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.