Mini Caramelized Banana Layer Cake

Sara Coleman

This elegant mini cake features layers of moist banana sponge filled with buttery caramelized bananas and a silky salted caramel frosting. It's the perfect sophisticated dessert for intimate celebrations or a high-end weekend treat.

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Prep Time 30

Cook Time 25

Total Time 55

Servings 4 servings

Calories 415 kcal

Ingredients

1 cup all-purpose flour sifted
0.5 cup granulated sugar divided for cake and caramel
2 large overripe bananas mashed for the batter
1 large firm banana sliced into rounds for caramelizing
0.25 cup unsalted butter softened
1 large egg room temperature
0.25 cup whole milk
1 tsp baking powder
0.5 tsp ground cinnamon
4 oz cream cheese softened for frosting
0.5 cup powdered sugar
1 tbsp honey to glaze the bananas

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, bring the cake to room temperature for 20 minutes before serving. You can substitute the honey with maple syrup for a deeper flavor profile.