When I came across this recipe, I felt I had to try it out. And wow, it was so good. Totally worth it!

This caramel banana cake is one of those delightful treats that merges the rich, gooey goodness of caramel with the sweet, comforting taste of bananas. It's a fantastic way to use up those overripe bananas sitting on your counter and transform them into something truly extraordinary. Whether you're looking to impress guests or simply wanting to bake something special for your family, this cake is the perfect choice. It's also a hit at potlucks and family gatherings, making your baking efforts the talk of the event.

This caramel banana cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of a healthier twist, you might serve it alongside a fresh fruit salad. If you're hosting a brunch, this cake can stand out perfectly on its own or served with a cup of freshly brewed coffee or tea.

Servings: 8-10 servings

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/2 cup buttermilk
1/2 cup caramel sauce (store-bought or homemade)
Optional: chopped walnuts or pecans for topping

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Mix in the mashed bananas until well combined.

Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

Once the cake is cooled, drizzle the caramel sauce over the top, allowing it to drip down the sides. If desired, sprinkle with chopped walnuts or pecans.

For a bit of a twist, you can add chocolate chips to the batter for a delicious chocolate-caramel-banana combination. If you're looking for a non-dairy option, substitute the buttermilk with almond or soy milk mixed with a teaspoon of lemon juice. Additionally, for a richer flavor, consider using dark brown sugar instead of granulated sugar. Lastly, for those who love a bit of spice, adding a teaspoon of cinnamon to the dry ingredients can elevate the flavor profile of the cake.