So last week I made some deliciously dreamy Dulce De Leche . . . to stop myself eating yet another entire can with my finger a spoon and because I discovered that, yet again I had some manky, over ripe bananas begging to be baked into something wonderful . . . I made this.

Banana Dulce De Leche Layer Cake

Everyone knows that bananas in any form of baked treat makes it totally healthy right?

Right?

You know I’m right 😉

Ah-mazing banana layer cake with little pockets of dreamy, caramel, Dulce De Leche . . . and then theres the frosting.

Subtly sweet, creamy, caramel, candy of milk frosting that is out. Of. This. World..

Seriously people, I have no words.

Apart from that you need this cake . . .

and take that manky over ripe bananas, I will again!

Banana Del le Luche Layer Cake
Makes one 9inch 2 layer cake
Serves 12 (ish)

Ingredients –

For the cake –

1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
1/4 cup brown sugar
1/4 cup  butter, softened
1/4 cup applesauce
2 eggs
2 teaspoons vanilla extract
2 large bananas, mashed
1/4 can del le luche

For the frosting –

1/4 can del le luche
2 cup whipped cream (or dream whip)

Method –

Preheat oven to 175’C (350’F)

Peel and mash your manky banana in a small bowl and set aside.

In a medium size bowl place butter,

and sugars then beat until light, creamy and well combined (about 2-3 mins).

PS – it will smell ah-mazing!

Add eggs one at a time and beat until well combined.

Add mashed banana,

apple sauce,

and vanilla and beat until well combined.

Sift flour, baking soda, baking powder, cinnamon, nutmeg and salt into the banana batter

then beat until just combined.

Divide batter evenly between 2 9inch baking pans.

Randomly drop a few teaspoons of the del le luche over the cake batter using about 1/8 cup for each half and using a toothpick to roughly stir in your delicious pockets of del le luche.

Bake for 20-25 mins until its beautifully golden brown and springs back when lightly pressed in the centre. A toothpick should have just a few moist crumbs attached when inserted into the centre.

Allow to cool in pans for 10 mins and then transfer to a wire rack to cool completely.

While your cakes are cooling prepare the frosting –

Place 1/4 cup of del le luche into a medium size bowl and whisk for 1-2 mins just to loosen slightly.

Add 1/4 cup of the whipped cream (or dream whip) and whisk until light fluffy and well combined.

Add another 1 cup whipped cream and carefully fold into your creamy caramel mix until well combined.

Transfer to a smaller bowl and refrigerate until your cake is completely cool and ready to frost.

To assemble –

Spread the top of one cake layer with remaining whipped cream (or dream whip).

Top with second cake layer

and now the moment we have all be waiting for . . . cover with your dreamy, creamy del le luche frosting.

Optional but recommended –

Top with some slices fresh banana, flaked almonds and a good drizzle of some extra del le luche.

oh

my

word.

Didn’t I tell you . . . deeeeeeeliciously, dreamy pockets of del le luche!!!!!!!!

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Printable Version –

Banana Del le Luche Layer Cake
Makes one 9inch 2 layer cake
Serves 12 (ish)

Ingredients –

For the cake –

1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
1/4 cup brown sugar
1/4 cup  butter, softened
1/4 cup applesauce
2 eggs
2 teaspoons vanilla extract
2 large bananas, mashed
1/4 can del le luche

For the frosting –

1/4 can del le luche
2 cup whipped cream (or dream whip)

Method –

Preheat oven to 175’C (350’F)

Peel and mash your manky banana in a small bowl and set aside.

In a medium size bowl place butter and sugars then beat until light, creamy and well combined. PS – it will smell ah-mazing!

Add egg and beat until well combined.

Add mashed banana, apple sauce and vanilla and beat until well combined.

Sift flour, baking soda, baking powder, cinnamon, nutmeg and salt into the banana batter and beat until just combined.

Divide batter evenly between 2 9inch baking pans.

Randomly drop a few teaspoons of the del le luche over the cake batter using about 1/8 cup for each half and using a toothpick to roughly stir in your delicious pockets of del le luche.

Bake for 20-25 mins until its beautifully golden brown and springs back when lightly pressed in the centre. A toothpick should have just a few moist crumbs attached when inserted into the centre.

Allow to cool in pans for 10 mins and then transfer to a wire rack to cool completely.

While your cakes are cooling prepare the frosting –

Place 1/4 cup of del le luche into a medium size bowl and whisk for 1-2 mins just to loosen slightly.

Add 1/4 cup of the whipped cream (or dream whip) and whisk until light fluffy and well combined.

Add another 1 cup whipped cream and carefully fold into your creamy caramel mix until well combined.

Transfer to a smaller bowl and refrigerate until your cake is completely cool and ready to frost.

To assemble –

Spread the top of one cake layer with remaining whipped cream (or dream whip).

Top with second cake layer and cover with your dreamy, creamy del le luche frosting.

Optional but recommended –

Top with some slices fresh banana, flaked almonds and a good drizzle of some extra del le luche.

oh my word.

deeeeeeelicious!!!!!!!!

____________________________________________________________________________________________

Nutritional Info (approx per slice with frosting) obtained using fatsecret.com –

Cal – 165
Fat – 2
Carbs –33g
Protein – 4g
Fiber –  1g

Cake –

Cal – 126
Fat – 1.7
Carbs –24g
Protein – 2.9g
Fiber –  0.6g

Frosting –

Cal – 39
Fat – 0.4g
Carbs –8g
Protein – 1.1g
Fiber –  0g