banana cake with orange caramel glaze

27 Jan

We were the lucky recipients of approximately 60 over-ripe bananas last week.  I peeled and froze them all, then started looking for new recipes to use them in.  I found this recipe on one of my favorite blogs, Baking Bites.  I’ve used ripe bananas in cookies, muffins, and bread, but I never thought to use them in a cake.

Well, maybe my subconscious was trying to help me stay in my skinny jeans.  I could eat this entire cake in one sitting.  Okay, realistically, 2 sittings 🙂   It is crazy good.  And I will make it again, because I have a freezer full of bananas!

Banana Cake with Orange Caramel Glaze

  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter, room temperature
  • 1 1/4 cup dark brown sugar
  • 2/3 cup egg substitute, or 2 eggs
  • 1 1/4 cups mashed ripe banana (about 2 large bananas)
  • 1 tsp. vanilla extract
  • 1/3 cup buttermilk

Preheat oven to 350 degrees F.  Line a 9 inch round cake pan with parchment paper and lightly spray with non-stick baking spray.

In a medium bowl, combine flour, baking soda, and salt.

In a stand mixer, cream together butter and sugar until light.  Beat in eggs, then bananas and extracts.  Stir half of the flour mixture into the banana mixture, followed by the buttermilk.  Add remaining flour mixture and stir just until no streaks remain.

Pour batter into pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean.  Let cool in pan for 5 minutes.  Cool completely on wire rack before glazing.


  • 1 Tbsp. butter
  • 1/4 cup dark brown sugar
  • 3 Tbsp. orange juice
  • 1/8 tsp. salt

Combine all ingredients in a microwave safe bowl.  cook on high for 2 to 2 1/2 minutes, until bubbling and thickened.  Allow to cool slightly (2-3 minutes), then pour over cake and spread into an even layer.

Recipe from Baking Bites.

Using the Weight Watcher’s Recipe Builder:

10 servings:  9 PointsPlus each

8 servings:  11 PointsPlus each

6 servings:  15 PointsPlus each 🙂


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