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Caramel Honey Banana Cake

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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.
Course Dessert

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.