Easy Banana Cake With Caramel Icing

Got extra bananas? Skip the banana bread, and go for this easy Banana Cake with Caramel Icing instead. Full of banana flavor and topped with an irresistible creamy caramel frosting, you’ll love this luscious banana cake.  

banana cake with caramel icing

What you need to know about this Banana Cake With Caramel Icing

The Caramel Icing on this cake is to die for. But it can be a bit temperamental. It tends to set very quickly, so I recommend being ready to ice your cake as soon as it is done. This is a poured icing, rather than a thick and fluffy frosting. Once you pour it on the cake and start to smooth the top, it will set very quickly.

Frequently Asked Questions

Can this cake be made as a banana layer cake?

I didn’t test it that way, but it should work. I recommend making it as a 2-layer cake using two 9-inch cake pans. Check for doneness around 25-30 minutes at 350 degrees F. As I said earlier, this icing sets up very quickly. So you may want to make it in two batches, otherwise the icing may be too thick by the time you add the second layer.

Can I use heavy cream in place of the milk in the Icing?

I don’t recommend it. See my note above about how quickly this icing sets. My concern would be how much thicker cream is than the milk. I’m not sure that the icing would be thin enough to pour over the cake. (You want the icing to be pourable straight from the pan.)

Can I use melted butter in place of the oil?

Yes, it should work. I do find that oil makes an exceptionally moist cake. But I regularly bake with melted butter in my easy baking recipes and find it works well, too.

banana cake with caramel icing
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banana cake with caramel icing

Easy Banana Cake With Caramel Icing

  • Author: Regan at This Baking Life
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings



  • Baking spray with flour
  • 1 (15.25-oz.) box yellow cake mix
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 cup water
  • 1 cup vegetable oil
  • 3 large eggs, at room temperature
  • 3 medium-size overripe bananas mashed (about 1 1/4 cups mashed bananas)


  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 4 Tbsp. milk
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups powdered sugar
  • Whipped cream, fresh banana slices or banana chips, and caramel sauce (optional)


  1. Prepare the Cake: Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking pan with baking spray; set aside.

  2. Add cake mix, brown sugar, water, banana, oil, eggs, and cinnamon to a large bowl; beat on medium speed with an electric mixer/hand mixer (or in bowl of your stand mixer fitted with paddle attachment) until well blended, about 2 minutes.

  3. Pour batter into an even layer in prepared pan, and bake in preheated oven until a wooden pick inserted in center of the cake comes out clean and the top is golden brown, 50 to 60 minutes. Remove Cake from oven, and place pan on a wire rack. Let cool to room temperature, about 2 hours.

  4. Prepare the Icing: Add butter, brown sugar, and milk to a medium-size sauce pan. Cook over medium low heat until butter is melted, stirring occasionally. Increase to medium heat, bring to a boil, and boil vigorously for 1 minute. Remove from heat; whisk in vanilla extract.

  5. Whisk in powdered sugar, 1/2 cup at a time, whisking vigorously until smooth. (Icing will be very hot.) Working carefully and quickly, pour Icing over top of Cake, using an offset spatula, as needed, to smooth Icing across top of the cake to edges.

  6. Garnish with whipped cream, fresh banana slices, and caramel sauce, as desired.

  • Prep Time: 15 min
  • Cook Time: 60 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: a

Keywords: banana cake with caramel icing

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