About the Recipe
Are you tired of seeing your overripe bananas sitting on the counter, slowly turning brown and losing their appeal? Instead of letting them go to waste, why not transform them into a delectable Banana Caramel Bliss Cake? This cake is not just any ordinary dessert; it is a moist and fluffy banana cake that is exceptionally tender and fragrant, practically melting in your mouth with every bite. The cake’s texture is perfectly balanced, offering a delightful contrast to the rich, gooey, and buttery caramel frosting that crowns it. This caramel is cooked to a deep golden-brown perfection, ensuring a rich and complex flavor that complements the sweet banana base beautifully.
With each forkful, you will experience the harmonious blend of sweet banana flavor and warm buttery richness of the caramel, creating a symphony of tastes that dance on your palate. This cake is ideal for any occasion, whether it’s a casual family gathering where you want to impress your loved ones with a homemade treat, or a grand celebration where you need a show-stopping dessert that will leave a lasting impression on your guests. The best part about this Banana Caramel Bliss Cake is that it is surprisingly easy to make, even for those who may not consider themselves expert bakers. With simple ingredients and straightforward steps, you can feel like a master baker in no time, creating a cake that will delight everyone who tastes it.
So, gather your brown-spotted bananas, put on your apron, and prepare to bake a cake that will not only satisfy your sweet tooth but also bring joy and happiness to those around you. This Banana Caramel Bliss Cake is sure to become a favorite in your household, a go-to recipe for any time you have ripe bananas on hand and a craving for something truly special.
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 oz sour cream, room temperature
4 large eggs
3 mashed very ripe bananas
½-1 cup mini chocolate chips
Preparation
Preheat the oven to 350 degrees Fahrenheit and lightly grease cake pans with gluten-free baking spray.
In a large mixing bowl, cream together the butter and sugar until smooth.
Add the eggs and vanilla extract, and beat until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, beating until just combined.
Fold in the mashed banana and sour cream until fully incorporated.
Carefully fold in the chocolate chips.
Pour the batter into the prepared cake pans and bake for approximately 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 5 minutes before transferring it to a cooling rack to cool completely.
Notes