Serves 16
55 min
Chocolate Sandwich Cookie Banana Cake with Salted Caramel Topping
Recipe GLPR43f0738a843a8b
A decadent two-layer banana cake featuring a hidden layer of chocolate sandwich cookies baked into the bottom of each layer, creating a delightful textural surprise. The moist, tender crumb is enriched with ripe bananas and topped with a generous drizzle of salted caramel sauce for a perfect balance of sweet and salty flavors. This showstopper dessert is ideal for celebrations and special occasions.
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Ingredients
1/2 cup unsalted butter
1/2 cup granulated sugar
2 large eggs
1 1/2 cups mashed very ripe bananas (about 4 medium bananas, peeled)
1 teaspoon lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
28 chocolate fudge sandwich cookies
11.5 oz salted caramel topping
Directions
Preheat your oven to 350°F. Generously coat two 9-inch round cake pans with nonstick baking spray, ensuring complete coverage on the bottom and sides.
Arrange 14 chocolate sandwich cookies in a single layer on the bottom of each prepared cake pan; set aside.
In a large mixing bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. Set the dry mixture aside.
In a separate large bowl or using a stand mixer, combine the eggs and sugar. Beat for about 1 minute until the mixture becomes pale and slightly thickened.
Add the softened butter to the egg mixture and continue mixing until the butter is completely incorporated and no visible pieces remain, approximately 1-2 minutes.
Stir in the mashed bananas and lemon juice into the wet mixture, mixing gently until just combined.
Add the dry flour mixture to the wet ingredients, stirring or gently folding just until the dry ingredients are mostly incorporated; do not overmix, as a few small lumps are acceptable.
Divide the batter evenly between the two prepared pans, pouring it over the layer of chocolate cookies. Smooth the surface with a spatula to create an even layer.
Carefully place both pans in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of each cake comes out clean or with only a few moist crumbs.
Remove the cakes from the oven and allow them to cool in the pans for 20 minutes.
Run a thin knife around the edges of each cake to loosen it from the pan. Carefully invert each cake onto a serving platter so that the chocolate cookie layer is now facing up (visible on top).
Warm the salted caramel topping slightly if needed for easy spreading. Divide the caramel topping in half and spread half evenly over the surface of the first cake. Repeat with the remaining caramel topping over the second cake.
Serve the cakes immediately while the caramel is still warm and the cake is at its best texture.
