Chocolate Cookie Banana Cake with Salted Caramel Topping
This Chocolate Cookie Banana Cake is finished with a delicious Salted Caramel Topping!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate Cookie Banana Cake
Servings: 2cakes, 16 servings
Author: Nikki Gladd
Ingredients
28chocolate fudge sandwich cookies
1 ½cupsall-purpose flour
¼teaspoonsalt
1teaspoonbaking soda
½teaspoonbaking powder
2large eggs
½cupgranulated sugar
½cupunsalted butter
1 ½cupsvery ripe, peeled and mashed, bananas (about 4 medium)
1teaspoonlemon juice
11.5ozjar 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.