Caramelized banana cake needs to grease the shape?

caramelized banana cake needs to grease the shape

Does it stop caramelized banana cake needs to grease the shape? The answer is no. There is no need to grease the mold because we use an incredible technique that will make the cake super creamy.

Did curiosity strike? So, check out only the complete step by step that I will leave for you to make no mistakes + essential tips to further improve your recipe. Come on?

How to make caramelized banana cake the right way

caramelized banana cake needs to grease the shape

Preparing the form

The technique for baking the caramelized banana cake is totally different from the conventional one. While in the method of simple homemade cakes we grease the pan with margarine and sprinkle with wheat flour, here you don’t need any of that.

What will protect the cake dough from burning in the oven is precisely the caramel. So it’s going to be the first thing we’re going to do. You will need:

  • 1 cup of refined sugar
  • ½ cup (tea) of water

How to make the syrup?

  1. In a saucepan, place the sugar and water.
  2. Bring to medium heat and cook for about 15 to 20 minutes.
  3. When you turn a caramel and start frothing, you can turn off the heat.
  4. Transfer this caramel immediately to the way you are going to make the cake.
  5. The trick is to moisten the entire bottom of the mold and the sides with the caramel, as this is what will grease the mold. 😉

EXTRA TIP: as soon as you put the caramel, add sliced ​​or sliced ​​bananas. It just looks fantastic!

Special banana cake recipe


  • 1 medium mashed banana
  • 3 whole eggs
  • 1 cup (tea) sugar
  • ½ cup of tea
  • 250ml of warm milk
  • 2 cups of wheat flour
  • 1 spoon of baking powder

Preparation mode

  1. You can hit the blender, the mixer or the hand, as is my case.
  2. In a bowl, beat the eggs, sugar and oil. Mix everything very well with a mixture until smooth.
  3. Then add the mashed banana which makes a huge difference in flavor.
  4. Combine the addition of the warm milk with the wheat flour and stir well to avoid any lumps.
  5. Finally, add the yeast and stir quickly.
  6. Pour the batter into the prepared pan and place it in a preheated oven at 180º for approximately 35 minutes.

EXTRA TIP: how is a banana cake, one idea is to add 1 teaspoon of ground cinnamon. It will be even more delicious, take the test!

Be careful when unmolding the cake!

I know it is not indicated unmold hot cake, but in this case, it is essential to unmold the cake as soon as it comes out of the oven.

If you leave it resting for too long, the syrup will harden. So, when unmolding, the cake will break all over. You can already imagine, right?

Then, remove the cake from the oven, wait 5 minutes and, with the help of a towel, carefully unmold. There, you will see a delicious caramelized banana cake beyond irresistible.

The syrup makes the cake brown and super creamy. It is because of this care when unmolding that you need to leave the right time in the oven. If you withdraw earlier, the cake will break.

When you notice that the surface is very golden, you can turn off the oven. 😉

Forgot the shape and cooled down? Do not freak out!

I bet you would already pull your hair out for fear of the cake breaking all over. But there is a solution!

Just take the pan to the oven for another 10 minutes and the syrup will soften again. Then just unmold quietly. Another suggestion is to put the mold in the mouth of the stove just to heat the bottom of the mold.

Here at home this scenario has already happened to me, but in the end, everything worked out!

The more syrup, the better!

There in the recipe, I left the measure of 1 cup (tea) of sugar to ½ cup (tea) of water, but you can increase it according to the size of your shape.

I like it very much when the syrup penetrates the dough, because besides making the cake more tasty, it makes it super creamy. If you put the leftover cake in the fridge then it is irresistible.

But be careful with the measure. It will always be the same proportion: for each 1 cup (tea) of sugar, add ½ of water. If you add too much water, the syrup will be very thin and will not reach the caramel point.

On the other hand, if you add too much sugar, the syrup will harden very quickly and you will not be able to even spread it in the pan. 😉

Now you know that caramelized banana cake doesn’t have to grease the pan. How about starting to put all these tips into practice? I’m sure everyone will love it!

And remember to check out the Homemade Cakes Course which I always recommend here, because it brings more than 100 recipes, sales tips, recipes for fillings, toppings and syrups.

I really hope you liked my tips. Take the opportunity to share so that more people learn this wonderful recipe. To the next!

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