Servings: eight.
There’s no better topping for a dark chocolate cake than sweet bananas and gooey caramel. Serve this warm with vanilla ice cream and watch your guests swoon.
This recipe is excerpted from Cake Keeper Cakes.
Make Ahead Tips
Store uneaten cake in a cake keeper, or wrap in plastic and store at room temperature for up to 2 days.
This recipe is OK when it is warm but it goes downhill rapidly as the minutes tick by. Make it only if it will be eaten quickly.
a real keeper!!!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review