For a richer flavor, use brown sugar instead of white sugar for the caramel. A splash of rum or vanilla extract added to the caramel sauce enhances the flavor. Ensure the bananas are ripe but not overly mushy for best results. If the top of the cake starts to brown too quickly, tent it with foil during the last 15 minutes of baking. This cake is best served fresh but can be stored in the refrigerator for up to 3 days.
Dagmar Nienow
Jun 26, 2025The caramel was a bit tricky to get right, but it was worth the effort.
Larissa Daugherty
Jun 21, 2025I've made this cake several times, and it's always a hit!
Candido Hettinger
Jun 18, 2025This recipe is amazing! The caramel is perfect, and the cake is so moist.
Leonie Labadie
Jun 15, 2025My family loved this cake! It's a great way to use up ripe bananas.
Hertha Hansen
May 31, 2025I added a little cinnamon to the batter, and it was delicious!