This Baileys caramelised banana magic cake takes a dish of old-fashioned bananas and custard and transforms it into a sophisticated dessert! A simple batter, mixed in one dish, magically separates in the oven into layers of buttery caramelised banana, smooth Baileys-flavoured custard, and a soft golden sponge topping. For extra indulgence, I've made a quick Baileys caramel sauce to finish it off perfectly!
Do you remember the simple, old-fashioned bananas and custard dessert that Granny used to make to round off a Sunday lunch? The warm, velvety custard paired with sweet banana slices was such a treat! I've taken that classic dessert and given it a more grown-up twist by adding a splash of Baileys and turning it into a magic cake (some people call them impossible cakes).
What is a magic cake?
The magic happens in the oven. You mix up a thin, pourable batter in one bowl, pour it into a baking dish, and as it bakes, it separates into three distinct layers - a fudgy base, a centre of creamy custard, and a soft sponge on top.
But with this Baileys caramelised banana magic cake, something even more wonderful happens - you end up with not three, but four different layers.
Somehow (by magic, of course), the layer of caramelised bananas that you arranged on the bottom of the baking dish rises through the batter and settles below the custard layer. It's quite unbelievable once you see it - and even better when you taste it!
The bananas are gently caramelised in a little sugar and butter, and spread onto the bottom of the baking dish along with their rich syrup. The batter is poured on top, and the cake is baked for about 50 minutes until the top is golden and just set. When it's ready, you've got a dessert that's warm, comforting and a little bit special without being fussy. Serve warm straight from the oven, or let it cool to make slicing easier - either way, it's delicious.
I like to sprinkle the top of the cooled cake with icing sugar, and for extra indulgence, finish with a drizzle of Baileys caramel sauce. This is a simple mix of sugar, water, butter, cream, plus a final splash of Baileys. It's similar to the topping that I make for my sticky toffee pudding traybake, but with the delicious flavour of creamy Baileys liqueur.
Of course, if you're making this cake for children, leave out the Baileys and call it a caramel banana magic cake. It will taste just as good - wholesome, comforting and just one step up from the ubiquitous bananas and custard.
I made a baked pear and ginger custard tart last week, which I thought couldn't be beaten ... but this Baileys caramelised banana cake has just knocked it into second spot!
Jump to:
Why you should try this Baileys banana magic cake
- Economical - it's perfect for using up old spotty bananas lurking in your fruit bowl. Just discard any really soft brown bits - I think over-ripe bananas add even more flavour, and once they've been caramelised, you won't even notice.
- Quick and easy to make - just caramelise the bananas in butter and brown sugar for a few minutes, beat some egg whites to stiff peaks and whip up a quick one-bowl batter. 15 minutes tops to prepare.
- Caramelised bananas add extra flavour - taking the few extra minutes to caramelise the bananas makes a world of difference to the taste.
- Simple but impressive - simple enough for a quick family dessert, but impressive enough to serve for guests.
- The sauce - such an easy sauce to make but so versatile. Serve it poured over the banana cake like a custard, or use it as a filling in a plain sponge cake.
Recipe information
- ⌚ Prep time - 15 minutes
- ⌛ Cooking time - 50 to 60 minutes
- 🍚 Yield - 8" or 9" square cake
Ingredients
**You can find the exact ingredient quantities for both the banana magic cake and the caramel sauce on the printable recipe card at the end of this post**
The cake
- Bananas. You will need bananas for the caramelised layer and to mix into the cake batter. The bananas should be nice and ripe for the best flavour. 2 large bananas should be sufficient to cover the base of the baking tin, and 1 large banana is plenty for the batter. If the bananas are on the small side, you may need an extra one.
- Brown sugar. This is used to caramelise the bananas. I used dark brown sugar, but you could use light brown (or demerara) sugar instead.
- Butter. Some of the butter will be used to caramelise the bananas, and some will be melted to mix into the batter.
- Sugar. This is caster sugar for the cake batter. You can use granulated instead.
- Eggs. These should be separated - the yolks will be mixed into the batter, while the whites will be whipped to stiff peaks and folded through at the end.
- Flour. This is plain or all-purpose flour. Note - there is no baking powder in this recipe, so don't use self-raising flour.
- Baileys. This is Baileys Original Cream Liqueur, which does contain alcohol. If you are making this dessert for children or don't want to use alcohol, leave it out and add extra milk. You could also add a teaspoon of caramel essence for a deeper flavour.
- Milk. Sufficient milk to make a thin, pourable batter. The mixture may look as though it is too runny, but that's how it's supposed to be. It will set in the oven.
- Vanilla extract. Optional and not pictured. It just adds a little extra flavour.
Caramel sauce
I've kept the caramel sauce ingredients separate (in case you would like to try it on its own)
- Sugar. This is plain white granulated sugar. It will be melted in a saucepan with a little water.
- Butter. You can use either salted or unsalted butter. There is no additional salt in this recipe.
- Double cream. You may know it as heavy cream. I haven't tried to make this sauce with single (or pouring) cream, so I'm not sure whether the sauce will thicken sufficiently if you substitute the double cream for single cream.
- Baileys. Adds amazing flavour. You can leave it out or add a teaspoon of caramel essence instead.
Instructions
Banana magic cake
Step 1: Slice the bananas diagonally. Melt the butter and brown sugar in a large saucepan (or frying pan) until bubbling. Add the bananas in a single layer. Cook them over moderate heat for 1 to 2 minutes per side until golden. Use a spatula to help you turn them. Once done, remove from the heat.
Step 2: Line a deep 8" square or round baking dish with parchment paper, leaving a little overhang to help you lift it out.
Step 3: Arrange the caramelised bananas and any syrup on the bottom of the baking dish.
Step 4: In a small bowl, whip the egg whites until they form stiff peaks. You will be able to turn the bowl upside down without the egg whites falling out when they are thick enough.
Step 5: Place the sugar and egg yolks into a mixing bowl and beat them until they are light and creamy.
Step 6: Mix in the melted butter, Baileys, vanilla and finely mashed banana.
Step 7: Add half of the flour and half of the milk and mix until smooth. Repeat with the remaining flour and milk. You should have a pourable batter.
Step 8: Gently fold in the egg whites in 3 additions. It's fine if there are any small lumps remaining.
Step 9: Pour the batter carefully over the bananas.
Step 10: Bake at 160C/ 320F for 50 to 60 minutes until the top is puffed and golden. It will sink down slightly as it cools. The cake should be firm and dry on top with a slight wobble from the custard layer.
Caramel sauce
Step 11: Combine the sugar and water in a saucepan.
Step 12: Heat without stirring over medium heat until the sugar dissolves and turns golden amber. You can gently swirl the pan, but don't stir or the sugar might crystallise.
Step 13: Remove the pan from the heat and carefully add the cubed butter. Whisk until the butter has melted and combined. It will bubble - that's normal.
Step 14: Slowly pour in the cream while whisking. Then return to a low heat and stir until smooth and slightly thickened (1 to 2 minutes). The mixture may bubble as it heats - don't leave it on the heat for too long, or it may turn into toffee!
Step 15: Remove from the heat and stir in the Baileys. Let it stand for 10 to 15 minutes before serving. It will thicken further as it cools.
Tips for a successful outcome
Banana cake
Here are my top tips to ensure your banana magic cake always turns out perfectly:
- Use ripe bananas. The riper the bananas, the sweeter and more flavourful your banana magic cake will be. Spotty ones are perfect for mashing and caramelising.
- Don't overcook the bananas. They should be just golden and coated with syrup. Don't let them get too dark or they may be bitter.
- Fold in the egg whites lightly until just combined. Overmixing can knock out the air that helps the layers form.
- Use the right size dish. The dish should be deep enough to hold the cake batter with enough room for it to rise without overflowing. An 8" square or round dish is the right size for this recipe. If you use a larger dish, the layers may be too thin.
- Avoid overbaking. The cake should be golden on top and firm to the touch with just a little jiggle. It will firm up as it cools.
- Don't skip the cooling step (unless you are serving it as a hot pudding). The layers firm up as the cake cools, making it easier to get nice clean slices.
Caramel sauce
- Avoid stirring the sugar and water when making the sauce. The mixture will bubble as it heats - this is the water boiling and evaporating. You can swirl the pan, but don't stir it. And keep your eye on it - it can go from golden to dark brown in the blink of an eye. Keep the heat on a moderate setting.
- Stir in the butter and cream off the heat. Once the butter and cream have been stirred in, you can return the pan to the heat to simmer for 1 or 2 minutes to allow it to thicken slightly.
- Remove the pan from the heat before adding the Baileys. Adding the Baileys while the sauce is boiling can cause it to split.
- Take care! - This sounds obvious, but hot sugar can cause nasty burns.
Serving suggestions
There are 2 main ways to serve the banana magic cake - either hot or cold:
- Serve hot as a pudding, drizzled with warm caramel sauce or a scoop of vanilla ice cream.
- Serve cold, sprinkled with icing sugar and sliced for a tasty tea-time treat.
- Serve cold, as a dessert, drizzled with caramel sauce.
Substitutions
Disclaimer: Please check all ingredients carefully if you have allergies or dietary restrictions. This recipe has not been tested for specific dietary needs.
- Gluten-free
- Swap the flour for a good-quality gluten-free all-purpose blend. Choose one that contains xanthan gum (or add ¼ teaspoon) to help the layers hold together.
- You may find the custard layer is overly soft. Either serve the magic cake as a hot dessert (which is lovely anyway) or let the cake cool, then refrigerate to make slicing easier.
- Dairy-free
- Milk - use a plant-based milk, such as oat, almond or coconut milk.
- Butter - replace the butter with a dairy-free baking brick. Avoid margarine in tubs as they can add too much moisture.
- Cream (in the sauce) - use coconut cream as an alternative.
- Baileys - Baileys Almande is the official dairy-free version. It is almond-based and dairy-free. Or leave it out and add a little caramel essence for extra flavour.
- Vegetarian
- This cake is naturally vegetarian - no gelatine or animal-based thickeners are used.
- Alcohol-free
- Leave out the Baileys altogether.
- Replace it with a teaspoon of caramel essence or vanilla essence for extra flavour.
Variations
Once you've mastered the basics, the sky's the limit! Here are a few variations you might like to try:
- Chocolate banana magic cake: Replace 2 tablespoons of flour with unsweetened cocoa powder and add a handful of chocolate chips to the cake batter. The chocolate melts into the custard layer and turns the whole dessert into a creamy, chocolatey pudding.
- Banoffee magic cake: Instead of caramelising the bananas, spread a few spoonfuls of dulce de leche or caramel condensed milk over the bananas before pouring on the batter.
- Spiced banana rum magic cake: Swap the Baileys for a splash of dark or spiced rum and add a pinch of cinnamon, nutmeg or ginger to the batter. Perfect for a grown-up dessert.
- Pear and ginger magic cake: Swap the bananas for sliced pears and add ½ teaspoon of ground ginger to the cake batter. Pears and ginger make a magical combination - why not try my pear and ginger custard tart?
Equipment
These are the main items of equipment you will need for the caramelised banana magic cake:
- The right-sized baking dish. I can't stress enough how important it is to use the correct size dish for this recipe. If your baking dish is too large, the layers just won't form properly. I used an 8-inch (20-cm) square dish that was about 2.5 inches (5-cm) deep. You could also use an 8 or 9-inch round springform pan.
- Baking parchment. The easiest way to get the cake out of the pan is to line your baking pan with parchment paper and leave a slight overhang to help you lift it out.
- Saucepan. This is for caramelising the bananas, and also for making the sauce. The pan should be large enough to fit the bananas in a single layer.
- Mixing bowls. You will need 2 - one for whipping the egg whites, and the other for mixing the batter.
- Balloon whisk / electric hand mixer / spatula. The electric hand mixer is great for whipping egg whites with no effort, and also for mixing the cake batter. The spatula is perfect for folding the egg whites into the batter, and the balloon whisk is perfect for mixing the butter and cream into the sauce.
Storage
This cake is best eaten fresh, either on the day you make it or the next day. After that, the texture starts to deteriorate and turn stodgy.
- Refrigerator. Once completely cool, cover the dish with cling film or transfer slices to an airtight container and store in the refrigerator.
- Reheating. To enjoy it warm, heat individual slices for 20 to 30 seconds in the microwave, or in a low oven (150°C / 300°F) for about 10 minutes. Don't overheat.
- Freezing. This cake is not suitable for freezing.
- Caramel sauce. This will keep in the refrigerator for up to a week in a sealed container. Reheat for a few seconds in the microwave or in a saucepan. The sauce thickens on standing. If necessary, stir in a splash of milk or cream to thin it down a little.
Top Tip
For a delicious finish, drizzle the Baileys caramel sauce over the cake right after baking. This is especially good if you intend to serve the cake as a warm pudding.
FAQ
This could be a result of overmixing the batter, the oven temperature being too high, or not enough liquid. The cake needs to bake slowly at a moderate temperature to give the layers time to develop.
Magic cakes don't need baking powder because they rely on separated eggs for their structure. When you whip the egg whites, you're adding air to the batter - that's what forms the light sponge layer on top. The rest of the batter stays thinner, allowing it to separate as it bakes into the fudgy bottom layer and the custard.
It's supposed to be that way. It's what helps the layers to form. The heavier part of the mixture settles on the bottom, forming the fudgy base and custard layer, while the lighter, airy egg whites rise to the top, forming the sponge.
Save for later
If you would like to try this Baileys caramelise banana magic cake, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my cakes, biscuits and dessert recipes page for other delicious bakes. Here are a few you might enjoy:
📋The recipe
Baileys caramelised banana magic cake
(Click the stars to rate this recipe)
Equipment
- 1 8-inch (20 cm) square baking dish
- Baking parchment for lining the baking dish
- Saucepan
- Mixing Bowls
- Electric hand mixer
- Spatula
Ingredients
Caramelised banana base
- 3 medium ripe bananas sliced diagonally
- 2 tablespoons butter
- 2 tablespoons brown sugar
Batter
- ½ cup / 113 grams melted butter cooled
- 3 large egg whites
- 3 large egg yolks
- ¾ cup / 150 grams sugar
- ⅕ cup / 50 ml Bailyes Original Irish Cream
- 1 teaspoon vanilla extract
- 1 medium banana mashed
- 1½ cups / 360 ml milk
- ¾ cup / 105 grams plain flour
Caramel Sauce
- ½ cup / 100 grams sugar
- 2 tablespoons water
- 3 tablespoons / 45 grams butter cubed
- ½ cup / 120 ml double or heavy cream
- 2 - 3 tablespons Baileys Original Irish Cream or to taste
Instructions
Banana magic cake
- Preheat the oven to 160°C / 320°F.
- Slice the bananas diagonally. Melt the butter and brown sugar in a large saucepan (or frying pan) until bubbling. Add the bananas in a single layer. Cook them over moderate heat for 1 to 2 minutes per side until golden. Use a spatula to help you turn them. Once done, remove the pan from the heat.3 medium ripe bananas, 2 tablespoons butter, 2 tablespoons brown sugar
- Line a deep 8" square or round baking dish with parchment paper, leaving a little overhang to help you lift it out.
- Arrange the caramelised bananas and any syrup on the bottom of the baking dish. Set aside while you make the batter.
- In a small bowl, whip the egg whites until they form stiff peaks. You will be able to turn the bowl upside down without the egg whites falling out when they are thick enough. Set aside.3 large egg whites
- Place the sugar and egg yolks into a mixing bowl and beat them until they are light and creamy.¾ cup / 150 grams sugar, 3 large egg yolks
- Mix in the melted butter, Baileys, vanilla and finely mashed banana.½ cup / 113 grams melted butter, ⅕ cup / 50 ml Bailyes Original Irish Cream, 1 teaspoon vanilla extract, 1 medium banana
- Add half of the flour and half of the milk and mix until smooth. Repeat with the remaining flour and milk. You should have a pourable batter.1½ cups / 360 ml milk, ¾ cup / 105 grams plain flour
- Gently fold in the egg whites in 3 additions. It's fine if there are any small lumps remaining.
- Pour the batter carefully over the bananas in the baking dish.
- Bake at 160°C/ 320°F for 50 to 60 minutes until the top is puffed and golden. It will sink down slightly as it cools. The cake should be firm and dry on top with a slight wobble from the custard layer.
Caramel sauce
- Combine the sugar and water in a saucepan.½ cup / 100 grams sugar, 2 tablespoons water
- Heat without stirring over medium heat until the sugar dissolves and turns golden amber. You can gently swirl the pan, but don't stir or the sugar might crystallise.
- Remove the pan from the heat and carefully add the cubed butter. Whisk until the butter has melted and combined. It will bubble - that's normal.3 tablespoons / 45 grams butter
- Slowly pour in the cream while whisking. Then return to a low heat and stir until smooth and slightly thickened (1 to 2 minutes). The mixture may bubble as it heats - don't leave it on the heat for too long, or it may turn into toffee!½ cup / 120 ml double or heavy cream
- Remove from the heat and stir in the Baileys. Let it stand for 10 to 15 minutes before serving. It will thicken further as it cools.2 - 3 tablespons Baileys Original Irish Cream
Notes
- Use ripe bananas. The riper the bananas, the sweeter and more flavourful your banana magic cake will be. Spotty ones are perfect for mashing and caramelising.
- Don't overcook the bananas. They should be just golden and coated with syrup. Don't let them get too dark, or they may turn bitter.
- Fold in the egg whites lightly until just combined. Overmixing can knock out the air that helps the layers form.
- Use the right size dish. The dish should be deep enough to hold the cake batter with enough room for it to rise without overflowing. An 8" square or round dish is the right size for this recipe. If you use a larger dish, the layers may be too thin.
- Avoid overbaking. The cake should be golden on top and firm to the touch with just a little jiggle. It will firm up as it cools.
- Don't skip the cooling step (unless you are serving it as a hot pudding). The layers firm up as the cake cools, making it easier to get nice clean slices.
- Avoid stirring the sugar and water when making the sauce. The mixture will bubble as it heats - this is the water boiling and evaporating. You can swirl the pan, but don't stir it. And keep your eye on it - it can go from golden to dark brown in the blink of an eye. Keep the heat on a moderate setting.
- Stir in the butter and cream off the heat. Once the butter and cream have been stirred in, you can return the pan to the heat to simmer for 1 or 2 minutes to allow it to thicken slightly.
- Remove the pan from the heat before adding the Baileys. Adding the Baileys while the sauce is boiling can cause it to split.
- Take care! - This sounds obvious, but hot sugar can cause nasty burns.
- Refrigerator. Once completely cool, cover the dish with cling film or transfer slices to an airtight container and store in the refrigerator.
- Reheating. To enjoy it warm, heat individual slices for 20 to 30 seconds in the microwave, or in a low oven (150°C / 300°F) for about 10 minutes. Don't overheat.
- Freezing. This cake is not suitable for freezing.
- Caramel sauce. This will keep in the refrigerator for up to a week in a sealed container. Reheat for a few seconds in the microwave or in a saucepan. The sauce thickens on standing. If necessary, stir in a splash of milk or cream to thin it down a little.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!
If you'd like to continue browsing, just click on this link to all my recipes.
Did you make this recipe? Let me know!