This Banana Bread Cake with Cream Cheese Frosting and Caramelised Banana topping makes a delicious afternoon tea cake or every day dessert. Simply baked without an oven in a Remoska Tria, this banana cake is super quick and easy to make in one bowl only!
This recipe is sponsored by Remoska
Why we love this recipe
Baking delicious cakes and baked goods from anywhere - that's one thing I can SO get behind! Imagine being on a caravan or camping trip, in your backyard or even on a boat and making this delicious banana bread cake... Epic!
Banana Cake is probably one of my favourite way to use Ripe Bananas, along with my 3 Ingredients Banana Pancakes and these Flourless Banana Oatmeal Muffins. Top it with a slightly tangy Cream Cheese Frosting and some caramelised Bananas and you got yourself an incredible treat.
Baking this cake in my Remoska Tria is not only seriously easy (no cake pan needed!), it is also energy efficient - using about 5 times less energy than a regular oven. All you need is one bowl and your Remoska with its Baking lid!
You can learn more about the Remoska Tria here.
You can now pre-order the Remoska Tria and get 25% off plus free shipping when using the code "BakingJourney" at checkout! (valid only in Australia and New Zealand).
More Remoska Recipes:
- Cinnamon Rolls in the Remoska
- Basic Scones in the Remoska
- No Knead Bread in the Remoska
- Baked Apples with Crumble
This basic Banana Bread Cake is super quick and easy to prepare with 7 ingredients only (scroll down to recipe card for all quantities). This cake is also Dairy-Free!
- Bananas: medium size and as ripe as possible for the best flavours.
- Oil: I used Canola Oil but you can use any neutral flavoured cooking oil as well.
- Brown Sugar: can be substituted with White Sugar but I personally prefer the flavour of brown sugar with bananas.
- Eggs: medium size and at room temperature
- Vanilla and Cinnamon: both optional, but such a delicious way to boost the flavours of the cake!
- Self Rising Flour: not needing to add baking powder and salt makes the whole process even more easy! See FAQs section below for substitution with Plain / AP Flour if needed.
This banana cake is a great base for any of your creations and you can easily customise it by adding nuts like Walnuts or Almonds or even more fruits like Berries or Citrus!
To finish the cake, I made a classic Cream Cheese Frosting and Caramelised Bananas, but both are completely optional and the cake will be just as delicious on its own.
- Cream Cheese Frosting: a combination of Cream Cheese, Icing Sugar and Vanilla Paste (can be replaced with Vanilla Extract).
- Caramelised Bananas: sliced bananas cooked with Butter, Brown Sugar and Heavy/Thickened Cream. I also topped them with Desiccated Coconut, but it is completely optional as well.
How to make Banana Bread in a Remoska
Making this Banana Cake is seriously so easy - you just need one bowl, a whisk and your Remoska Tria.
Both the Cream Cheese Frosting and Caramelised Bananas are optional toppings, so feel free to just use the banana cake recipe if you want!
- Photo 1: Mash your ripe Bananas in a large mixing Bowl.
- Photo 2: Add the Eggs, Oil and Vanilla Extract.
- Photo 3: Whisk together until combined.
- Photo 4: Add the Brown Sugar.
- Photo 5: Whisk until combined.
- Photo 6 & 7: add the Self-Rising Flour (preferably sifted) and Cinnamon, and whisk until just combined. Try not to over-mix the batter here to avoid getting a tough, denser cake.
- Place a sheet of Baking Paper at the bottom of your Remoska Tria Pot (you can cut it into a round sheet to fit just the bottom of the pot if preferred). Place the Baking Lid over the pot and turn it on. Preheat for 5 minutes.
- Photo 8: Carefully remove the lid (it will be very hot) and pour the Banana Cake batter directly into the pan. Place the lid back on and bake for 25 minutes. Turn off the lid and remove it (again be careful, it will be very hot) and leave the cake to cool down in the pot.
- Lift the cake out of the Remoska once cooled down (or flip it over a plate). Make sure to leave it cool down before taking it out of the Remoska - it will be quite soft when still warm.
Once your banana cake has cooled down, you can prepare the Cream Cheese Frosting and caramelised Bananas if you decide to finish the cake like I did.
Again, these are completely optional and the banana cake will be great just on its own!
- Take the Cream Cheese out of the fridge for at least 30 minutes to 1 hour to get it back to room temperature. Place it in the bowl of your mixer (or a large mixing bowl if using a hand mixer) and mix on medium speed for about 3 minutes to loosen it.
- Photo 9: 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. Spread it over the Banana Bread Cake.
- Thinly slice your Banana. In a large saucepan, melt the Butter and Brown Sugar together. Add the Heavy / Thickened Cream (it will get bubbly, that's normal) to get a caramel sauce then add your slices of Bananas.
- Photo 10: Leave to caramelise for a couple of minutes (more or less depending on how ripe the bananas are and how thick the slices are) on each sides, then place over the Cream Cheese Frosting. Drizzle any leftover Caramel Sauce over the Bananas.
For the Banana Cake, they should be as ripe as possible.
For the Caramelised Bananas, I like to use a Banana that is still relatively firm so that the slices hold their shape when cooked.
Yes it will work fine, but the Remoska Cake will tend to become dry more quickly as it will contain slightly less fat.
Yes, the Self-Rising Flour can be substituted with Plain/AP Flour. Use the same quantity of Plain/AP Flour than Self-Rising, then add 1 1/2 teasp. Baking Powder and a pinch of Table Salt.
Absolutely, it is completely up to you how you finish the cake (or if you leave it plain!). Other ideas to decorate the cake could be a classic Icing, a Chocolate Ganache (or Whipped Ganache Frosting) or even some other fruit sauces like a Mango Coulis, Raspberry Coulis or Mixed Berry Compote.
Tips for Success
- Use Bananas that are as Ripe as possible for more natural sweetness and the best flavours.
- Customise the Banana Bread Cake by adding Nuts like Walnuts or Almonds, top if with berries or even add some Citrus Zest.
- Make sure the cake has cooled down before removing it from the Remoska. It will be quite soft when still warm.
- The Cream Cheese Frosting should be added to the banana bread cake that is completely cool.
Storing & Freezing
Without the Frosting, the cake can be kept at room temperature for up to 3 days. Once you add the Cream Cheese Frosting, it should be stored in the fridge for up to two days (but will have the best texture within 24 hours).
If you are making this cake in advance, I recommend topping it with the Frosting and Caramelised Bananas just before serving it.
I don't recommend freezing this cake.
More Banana Recipes
- Chocolate Chip Banana Bread
- Banana Chia Pudding
- Chocolate Chip Banana Oatmeal Muffins
- 2 Ingredients Banana Chips
- Banana Peanut Butter Oatmeal Cookies
- Chocolate Chip Banana Muffins
Made this recipe?
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Banana Bread Cake in a Remoska
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
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
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 turnd 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.
- 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.