Effortless Remoska Banana Bread Cake with Cream Cheese Frosting & Caramelized Bananas (No Oven!)
Imagine baking a moist, flavourful banana cake with a luxurious cream cheese frosting and a delectable caramelized banana topping, all without needing a traditional oven. This incredible Banana Bread Cake with Cream Cheese Frosting and Caramelised Banana topping is not just a dream; it’s a delicious reality, made effortlessly in a Remoska Tria. Perfect for an indulgent afternoon tea, a special occasion, or simply a delightful everyday dessert, this recipe redefines convenient baking. Prepared in a single bowl, it’s super quick, incredibly easy, and yields a cake that’s sure to impress!
This recipe is sponsored by Remoska
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Why You’ll Adore This Remoska Banana Bread Cake
The ability to bake delectable cakes and other baked goods from virtually anywhere is truly revolutionary! Imagine whipping up this delightful banana bread cake during a caravan adventure, a camping trip under the stars, in your own backyard, or even on a boat. The Remoska Tria makes these epic baking moments possible, transforming ordinary locations into gourmet kitchens.
For me, banana cake is unequivocally one of the best ways to utilize those perfectly ripe bananas that might otherwise go to waste. Beyond this cake, I also adore using them in my 3-Ingredient Banana Pancakes and these wholesome Flourless Banana Oatmeal Muffins. But when it comes to a truly special treat, this banana bread cake takes center stage. Crowned with a slightly tangy Cream Cheese Frosting and garnished with beautifully Caramelised Bananas, it transforms into an irresistible dessert that tantalizes the taste buds.
Baking this cake in my Remoska Tria offers numerous advantages. Not only is it incredibly easy – requiring no separate cake pan as the Remoska pot itself acts as the baking vessel – but it’s also remarkably energy-efficient. Compared to a conventional oven, the Remoska uses approximately five times less energy, making it an eco-friendly choice. All you truly need is a single mixing bowl for your batter and your Remoska with its specialized baking lid to create this masterpiece.
Curious to see the Remoska Tria in action? You can learn more about its versatile capabilities and how it makes baking so simple by watching a demonstration here.
Special Offer: You can now pre-order the Remoska Tria and receive a fantastic 25% off plus free shipping when you use the code “BakingJourney” at checkout! (This offer is valid exclusively in Australia and New Zealand).
Explore More Remoska Recipes:
- Irresistible Cinnamon Rolls in the Remoska
- Classic Basic Scones Made in the Remoska
- Effortless No-Knead Bread in the Remoska
- Comforting Baked Apples with Crumble in the Remoska
Essential Ingredients for Your Perfect Banana Bread Cake
This fundamental Banana Bread Cake recipe is remarkably simple and requires just seven core ingredients, making it ideal for bakers of all skill levels. For those with dietary considerations, it’s worth noting that this particular cake base is also Dairy-Free! (Refer to the complete recipe card below for all precise quantities).
- Bananas: Choose medium-sized bananas that are as ripe as possible – think speckled brown. The riper they are, the sweeter and more intense the banana flavor will be in your cake. This is key for that rich, natural sweetness.
- Oil: I personally opt for Canola Oil due to its neutral flavor profile, which allows the banana to truly shine. However, any mild-flavored cooking oil you have on hand will work perfectly.
- Brown Sugar: While white sugar can certainly be substituted, I highly recommend brown sugar. Its molasses notes complement the banana flavor beautifully, adding a depth and caramel-like richness that enhances the overall taste of the cake.
- Eggs: Ensure your eggs are at room temperature before you begin. This helps them incorporate more smoothly into the batter, leading to a more consistent and well-risen cake.
- Vanilla and Cinnamon: These are optional, but I urge you not to skip them! A good quality Vanilla Extract (or paste) and a hint of Ground Cinnamon elevate the banana flavor, adding warmth and a delightful aromatic complexity to every bite.
- Self-Rising Flour: This is a fantastic shortcut! Using self-rising flour means you don’t need to measure and add separate baking powder and salt, simplifying the process even further. If you don’t have it, consult the FAQs section below for an easy substitution using plain or all-purpose flour.
This simple banana cake recipe serves as an excellent foundation, allowing for countless customizations. Feel free to unleash your creativity! You could easily fold in a handful of chopped nuts like walnuts or almonds for added texture, or introduce other fruits such as fresh berries or a touch of citrus zest for a brighter profile. The possibilities are endless!
To truly finish this cake and elevate it to dessert perfection, I’ve paired it with a classic Cream Cheese Frosting and delightful Caramelised Bananas. Both of these toppings are entirely optional, of course, but they add layers of flavor and texture that make this cake truly extraordinary. Even without them, the banana cake base is wonderfully delicious on its own.
- Cream Cheese Frosting: This creamy, tangy frosting is a simple blend of softened Cream Cheese, fine Icing Sugar, and aromatic Vanilla Paste (Vanilla Extract can be used as an alternative). Its slight tartness perfectly balances the sweetness of the cake and the caramelized bananas.
- Caramelised Bananas: Thin slices of banana are gently cooked in a pan with rich Unsalted Butter, more of that wonderful Brown Sugar, and a splash of Heavy or Thickened Cream, creating a luscious caramel sauce that coats the bananas. For an extra touch, I sometimes sprinkle them with Desiccated Coconut, but this is also completely optional.
Step-by-Step Guide: How to Bake Banana Bread Cake in a Remoska
Preparing this exquisite Remoska Banana Cake is truly a breeze, designed for simplicity and minimal cleanup. You’ll only need one large mixing bowl, a whisk, and your trusty Remoska Tria. The beauty of this recipe lies in its flexibility; while the Cream Cheese Frosting and Caramelised Bananas add an undeniable gourmet touch, they are entirely optional. The banana cake base itself is wonderfully moist and flavorful, perfectly enjoyable on its own.
- Photo 1: The Foundation – Begin by mashing your very ripe bananas in a large mixing bowl. Overripe bananas are key here, as they provide the most natural sweetness and intense banana flavor for your cake.
- Photo 2: Wet Ingredients Unite – To the mashed bananas, add the room temperature eggs, canola oil (or your chosen neutral cooking oil), and vanilla extract. These wet ingredients form the backbone of your moist cake.
- Photo 3: A Quick Whisk – Gently whisk all the wet ingredients together until they are well combined. You’re looking for a smooth, homogenous mixture before moving to the next step.
- Photo 4: Sweetness Factor – Incorporate the brown sugar into your wet mixture. Brown sugar not only adds sweetness but also a lovely, subtle molasses flavor that pairs perfectly with banana.
- Photo 5: Continued Mixing – Continue whisking until the brown sugar has fully dissolved and integrated into the wet ingredients, creating a smooth batter.
- Photo 6 & 7: Dry Ingredients (Carefully!) – Now, it’s time for the self-rising flour (sifted, if possible, for a lighter texture) and ground cinnamon. This is a crucial step: whisk these dry ingredients into the wet mixture *just* until combined. Over-mixing here can lead to a tougher, denser cake, so stop as soon as no dry streaks of flour remain.
- Preheating the Remoska – Line the bottom of your Remoska Tria Pot with a sheet of baking paper. You can cut it into a round to perfectly fit the base if you wish. Secure the Baking Lid over the pot and switch it on. Allow it to preheat for a quick 5 minutes. This ensures an even bake from the start.
- Photo 8: Baking Magic – Carefully remove the preheated lid (it will be very hot, so use oven mitts!). Pour your prepared banana cake batter directly into the Remoska pan. Replace the lid and let your cake bake for approximately 25 minutes. Once baked, turn off the lid and, with extreme caution, remove it from the pot. Allow the cake to cool completely within the Remoska pot.
- Cooling and Removal – Resist the urge to remove the cake from the Remoska while it’s still warm. Warm cakes are quite soft and delicate and can easily break. Once fully cooled, simply lift the cake out using the baking paper. If you didn’t use baking paper, carefully invert the pot over a plate to release the cake.
Once your delectable banana cake has completely cooled, you can proceed to prepare the irresistible Cream Cheese Frosting and the luscious Caramelised Bananas, should you choose to crown your creation as I did. Remember, these delightful additions are entirely optional, and the moist banana cake is absolutely superb on its own!
- Perfecting the Frosting (Step 1) – For the best results, take your cream cheese out of the fridge at least 30 minutes to an hour before you plan to use it, allowing it to come to room temperature. This ensures a smooth, lump-free frosting. Place the softened cream cheese into the bowl of your stand mixer (or a large mixing bowl if you’re using a hand mixer) and beat on medium speed for about 3 minutes until it becomes light and airy, and beautifully loosened.
- Photo 9: Frosting (Step 2) – Add the sifted icing sugar and vanilla paste (or vanilla extract) to the cream cheese. Continue to mix on medium-high speed for another 2 to 3 minutes, or until the frosting is thick, creamy, and wonderfully fluffy. Once ready, spread this dreamy frosting generously over your completely cooled Banana Bread Cake.
- Prepping the Caramelized Bananas – Thinly slice your banana. In a large saucepan, gently melt the unsalted butter with the brown sugar over medium heat, stirring until the sugar dissolves and forms a syrupy mixture. Next, pour in the heavy or thickened cream – don’t be alarmed, it will get quite bubbly as the caramel forms, which is perfectly normal! Stir until you have a smooth, rich caramel sauce.
- Photo 10: Caramelizing and Topping – Carefully add your banana slices to the caramel sauce in the saucepan. Allow them to caramelise for a couple of minutes on each side. The exact time will depend on how ripe your bananas are and how thick you sliced them – you’re looking for a beautiful golden-brown coating. Once caramelized, arrange the banana slices artfully over the cream cheese frosting. Drizzle any remaining luscious caramel sauce directly over the bananas for an extra touch of decadence.
Frequently Asked Questions About This Banana Bread Cake
For the Banana Bread Cake itself, you want your bananas to be as ripe as possible. Look for bananas with plenty of brown spots and even some blackening on the peel. This indicates maximum sweetness and a soft texture that’s easy to mash and ideal for baking.
However, for the Caramelised Bananas topping, I recommend using a banana that is still relatively firm. This ensures that the slices maintain their shape and don’t become too mushy when cooked in the caramel sauce, providing a pleasant texture contrast.
Yes, you can certainly substitute the canola oil with an equal amount of melted butter. The cake will still bake successfully and taste delicious. However, be aware that oil tends to keep cakes moister for longer compared to butter. If you use melted butter, your Remoska Banana Cake might tend to become slightly drier a bit more quickly as it contains a marginally lower fat content compared to oil for the same volume. For optimal moisture retention, oil is often preferred in recipes like this.
Absolutely! If you don’t have self-rising flour on hand, you can easily create your own substitute. Use the exact same quantity of Plain or All-Purpose Flour as specified for the self-rising flour. Then, to that amount, simply add 1 ½ teaspoons of baking powder and a small pinch of fine table salt. This combination will provide the necessary leavening and seasoning for your Banana Bread Cake.
Of course! The beauty of this Remoska Banana Bread Cake is its versatility. You have complete creative freedom when it comes to finishing it – or even serving it plain! If you’re looking for alternative ideas to decorate your cake, consider a simple powdered sugar icing, a rich chocolate ganache (perhaps even a Whipped Ganache Frosting for extra indulgence), or a vibrant fruit sauce. Delicious options include a tropical Mango Coulis, a tart Raspberry Coulis, or a rustic Mixed Berry Compote. Each will add its unique flavour profile to complement the banana.
Expert Tips for a Perfect Remoska Banana Bread Cake
Achieving a wonderfully moist and flavourful Banana Bread Cake in your Remoska Tria is simple when you keep these key tips in mind:
- Embrace Overripe Bananas: This is arguably the most crucial tip! Always use bananas that are as ripe as possible – those with plenty of brown spots or even fully blackened peels. These bananas are naturally sweeter and have a softer texture, which provides the best flavour and moisture for your cake. They’re the secret to a truly rich banana taste.
- Customise Your Creation: Don’t hesitate to make this Banana Bread Cake your own. Enhance the texture and flavour by folding in a handful of chopped nuts, such as walnuts or almonds, during the dry ingredient step. For a fruity twist, consider adding fresh berries or a touch of bright citrus zest (lemon or orange) to the batter.
- Patience is Key for Cooling: It’s essential to allow your freshly baked cake to cool down completely *before* attempting to remove it from the Remoska pot. When warm, the cake is quite soft and delicate, making it prone to breaking or crumbling. A fully cooled cake will be firmer and easier to handle, ensuring a beautiful presentation.
- Frosting Application: Just like the cake itself, the Cream Cheese Frosting should only be applied once the banana bread cake is entirely cool. Applying frosting to a warm cake will cause it to melt and slide off, resulting in a messy and less appealing finish. Ensure both components are at appropriate temperatures for best results.
Storage & Freezing Guidelines
Proper storage is key to enjoying your delicious Banana Bread Cake at its best:
If you’ve baked the cake without the Cream Cheese Frosting, it can be kept at room temperature for up to 3 days. Store it in an airtight container to prevent it from drying out.
Once you’ve added the luscious Cream Cheese Frosting, the cake must be stored in the refrigerator. Place it in an airtight container to keep it fresh for up to two days. While it’s still delicious on the second day, the frosting will have the best texture and flavour within 24 hours of application.
If you plan to make this cake in advance, I highly recommend waiting to add both the Cream Cheese Frosting and the Caramelised Bananas topping until just before you intend to serve it. This ensures the freshest taste and best presentation for your dessert.
I do not recommend freezing this cake, especially once frosted or topped with caramelised bananas. The texture of the cake can change upon thawing, and the frosting and bananas may not hold up well to freezing and defrosting.
More Delicious Banana Recipes to Try
If you’re a fan of bananas like I am, you’ll love exploring these other delightful recipes that highlight the versatility of this beloved fruit:
- Easy One-Bowl Chocolate Chip Banana Bread
- Healthy and Delicious Banana Chia Pudding
- Wholesome Chocolate Chip Banana Oatmeal Muffins
- Simple 2-Ingredient Baked Banana Chips
- Irresistible Banana Peanut Butter Oatmeal Cookies
- Sugar-Free Chocolate Chip Banana Muffins
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Full Recipe Card
Banana Bread Cake in a Remoska
Print Recipe
Ingredients
Banana Bread Cake
- 3 Bananas, very ripe, (about 270 gr mashed)
- 3 Eggs, at room temperature
- 120 ml (1/2 cup) Canola Oil, or neutral flavoured cooking oil
- 1 1/2 teasp. Vanilla Extract
- 120 gr (2/3 cup) Brown Sugar
- 225 gr (1 1/2 cup) Self-Rising Flour
- 1 teasp. Ground Cinnamon, optional
Cream Cheese Frosting (Optional)
- 225 gr (8 oz) Cream Cheese, at room temperature
- 30 gr (1/4 cup) Icing Sugar
- 1 teasp. Vanilla Paste, or Vanilla Extract
Caramelised Bananas (Optional)
- 15 gr (1 tablesp.) Unsalted Butter
- 30 gr (2 1/2 tablesp.) Brown Sugar
- 30 ml (2 tablesp.) Heavy / Thickened Cream
- 1 Banana, firm
Instructions
Banana Bread Cake
- Mash the Bananas in a large mixing Bowl. Mix in the Eggs, Canola Oil and Vanilla Extract, then the Brown Sugar.3 Bananas, very ripe, 3 Eggs, 120 ml (1/2 cup) Canola Oil, 1 1/2 teasp. Vanilla Extract, 120 gr (2/3 cup) Brown Sugar
- Slowly whisk in the sifted Self-Rising Flour and Ground Cinnamon until just combined.225 gr (1 1/2 cup) Self-Rising Flour, 1 teasp. Ground Cinnamon
- Put a sheet of Baking Paper at the bottom of your Remoska Tria Pot, place the Baking Lid over the pot and turn it on. Preheat for 5 minutes.
- Remove the lid (see note 1) and pour the Banana Cake batter directly into the pan. Place the lid back on and bake for 25 minutes. Remove the turned off lid and leave to cool down before removing from the Remoska Pan (see note 2).
Cream Cheese Frosting (optional)
- Place the Cream Cheese (at room temperature) in the bowl of your mixer (or a large mixing bowl if using a hand mixer). Mix on medium speed for about 3 minutes to loosen it.225 gr (8 oz) Cream Cheese
- Add the sifted Icing Sugar and Vanilla Paste and mix on medium high speed for another 2 to 3 minutes, or until thick and fluffy.30 gr (1/4 cup) Icing Sugar, 1 teasp. Vanilla Paste
- Spread it over the cool Banana Bread Cake.
Caramelised Bananas (optional)
- Thinly slice the Banana and set aside.1 Banana
- In a large saucepan, melt the Butter and Brown Sugar together. Add the Heavy / Thickened Cream (see note 3) and mix to get a caramel sauce.15 gr (1 tablesp.) Unsalted Butter, 30 gr (2 1/2 tablesp.) Brown Sugar, 30 ml (2 tablesp.) Heavy / Thickened Cream
- Add the Banana slices and leave to caramelise for a couple of minutes (see note 4) on each sides. Place over the Cream Cheese Frosting and drizzle any leftover Caramel Sauce over the Bananas.
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Notes
Instruction Notes:
- Be careful, the baking lid will be very hot at this point. The heated side should not be placed directly in contact with another surface.
- The cake will be quite soft when still warm so it’s important to leave it cool down. If you have used baking paper, simply lift the cake off. Without baking paper, cover the cake with a plate and flip the pot on it to get the cake out.
- The sauce will get quite bubbly when you add the cream – it’s normal!
- The time it takes to caramelise the banana slices could vary depending on how ripe the bananas are and how thick the slices are.
Nutrition (per serving)