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Caramel Banana Cake | キャラメルバナナケーキ

A lot of traveling during the autumn months has taken my attention away from cooking blog, perhaps necessary at times to be inspired away from my kitchen and daily life. Officially declared “winter months” have come to stay and soon to feel the countdown of the the remaining days of 2019.

This is a cake was made as a gift to my dear friend. Nothing to overstate…it’s just a ‘banana cake’ but to make it more interesting I ‘carmelized the banana’ to achieve a more rich texture in combination with the pound cake mixture. In effect it is ‘an upside down banana cake’, which in effect makes it a rich moist banana cake.



Caramel Banana Cake | キャラメルバナナケーキ

Course: DessertCuisine: ConfectioneryDifficulty: Medium


Prep time


Cooking time




  • Pound Cake
  • 225g Butter|無塩バター

  • 150g Sugar|グラーニュ糖

  • 205g Eggs|卵

  • 185g Flour|薄力粉

  • 80g Almond Powder | アーモンドプードル

  • 3g Baking Powder|ベーキングパウダー

  • Caramel Banana|キャラメルバナナ
  • 80g Butter|無塩バター

  • 130g Brown Sugar|ブラウンシュガー

  • 4 Banana | バナナ

  • 1 Tsp Cinnamon | シナモン


  • Caramel Banana|キャラメルバナナ
    Make the caramel sauce. Place the butter in a frying pan and melt the butter, adding the brown sugar. Let is simmer for about 5 minutes until starts to carmelise into brown color. Add the cinnamon powder and the banana and saute until the bananas soften (about 2 minutes).
  • Heat the oven to 325F/170C. | オーブンは325F/170℃に予熱しておく。
    Line the baking tin with greasing paper.| 型にはクッキングシートを敷いておく。
    Place the butter in a saucepan and melt the butter over boiling hot water. | バターは湯煎しておく。
    Sieve the flour with baking powder and almond powder. | 薄力粉はベーキングパウダーとアーモンドプードルと一緒にふるっておく。
  • Using a whisker, combine the egg and sugar and vanilla essence and whisk until well combined, slightly white in color. Whisk over hot water first and when the mixture starts to form a thick texture, remove over hot water.
  • Add the melted butter slowly.
  • Fold in the flour in 1/3 parts, using a spatula lifting the mixture from the bottom until there are no white flour left.
  • Line the bottom of the tin with the carmelized bananas.
    Pour the mixture into the cake tin.
  • Bake for about an hour, until the edges are browned and a cake tester inserted in the middle of the cake comes out clean.
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