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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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 recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?