Try this Banana Caramel Coffee Cake recipe, or contribute your own.
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 2 teaspoons cinnamon
- 3/4 cup brown sugar
- 1 cup powdered sugar
- 1/2 cup sugar
- 1/2 cup brown sugar
- 8 ounces cream cheese softened
- 4 ounces cream cheese softened
- 1 cup flour
- 2 1/4 cups flour
- 6 tablespoons butter softened
- 1 cup mashed ripe banana
- 1 (14 oz.) can dulce de leche
- 5 teaspoons milk
- Carbohydrate 1096.98225612673 g
- Cholesterol 1306.50745511127 mg
- Fat 465.886304753972 g
- Fiber 4.15063321431478 g
- Protein 37.7404931297569 g
- Saturated Fat 286.779556671077 g
- Serving Size 1 1 recipe (2314g)
- Sodium 32001.1093771532 mg
- Sugar 1092.83162291241 g
- Trans Fat 41.1135532696622 g
- Calories 8514 calories
Step-by-step
- Ingredients : 2 eggs, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup butter softened, 1 1/2 teaspoons baking powder, 2 teaspoons vanilla, 1 teaspoon cinnamon, 2 teaspoons cinnamon, 3/4 cup brown sugar, 1 cup powdered sugar, 1/2 cup sugar, 1/2 cup brown sugar, 8 ounces cream cheese softened, 4 ounces cream cheese softened, 1 cup flour, 2 1/4 cups flour, 6 tablespoons butter softened, 1 cup mashed ripe banana, 1 (14 oz.) can dulce de leche, 5 teaspoons milk
Standard recipes omit the chemical reality of how high-sugar batters behave in prolonged storage. Dulce de leche introduces a massive concentration of milk solids and sucrose, which alters the freezing point of the surrounding crumb. Sugars are hygroscopic molecules that bind free water aggressively, meaning a baked cake containing this caramel layer will retain internal moisture far longer than standard butter cakes do. Wrap the completely cooled cake tightly in two layers of plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn, storing it for up to two months at minus eighteen degrees Celsius.
Thaw the wrapped cake overnight in a refrigerator operating at four degrees Celsius before attempting any thermal recovery. Room-temperature thawing causes condensation to pool on the powdered sugar glaze, dissolving the surface texture. To restore the crumb without drying out the banana starches, place unglazed portions in a conventional oven heated to one hundred sixty degrees Celsius for precisely twelve minutes, checking for internal warmth using a metal skewer inserted into the center.
Staggering preparation tasks prevents kitchen bottlenecks during assembly. Mash the ripe bananas thirty minutes before mixing and hold them at room temperature with a splash of lemon juice to retard enzymatic browning while creaming the butter and cream cheese. Substitute full-fat Greek yogurt at a one-to-one volumetric ratio for the milk if a tangier crumb profile is desired, keeping hydration levels balanced.
