Chocolate Cookie Banana Cake with Salted Caramel Topping
This Chocolate Cookie Banana Cake is finished with a delicious Salted Caramel Topping!
Servings: 2 cakes, 16 servings
Ingredients
- 28 chocolate fudge sandwich cookies
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 large eggs
- ½ cup granulated sugar
- ½ cup unsalted butter
- 1 ½ cups very ripe , peeled and mashed, bananas (about 4 medium)
- 1 teaspoon lemon juice
- 11.5 oz jar Smuckers Salted Caramel Topping (or your favorite caramel topping)
Instructions
- Preheat oven to 350 degrees F. Generously grease two round cake pans with nonstick baking spray (I recommend Baker's Joy).
- Place 14 of the sandwich cookies into each cake pan in a single layer; set aside.
- In a large bowl, whisk together the flour, salt, baking soda and baking powder; set aside. Using either a stand mixer or a food processor, place the eggs and sugar in the work bowl and process/mix about 1 minute. Add the butter and process/mix until the butter is thoroughly combined with the eggs and sugar. Stir in the banana and lemon juice, process/mix until blended. Add the flour mixture and stir/pulse just until dry ingredients almost disappear.
- Pour the batter evenly divided into the two cake pans, over top the sandwich cookies. Spread so the mixture is level. Carefully place in the oven and bake for 18-22 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove from the oven and let cool for 20 minutes. Invert onto a serving platter so the cookies are on the bottom of the cake. Spread half of the caramel topping evenly over one cake, repeat with the remaining caramel topping over the second cake.
- Serve immediately.
Notes
If you do not need two cakes, only use half the batter to make one cake while using the other half of the batter to make separate banana bread loaves or muffins.
Nutrition
Serving: 1g