This is a Heritage Recipe

Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.

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Ingredients

Layered Banana Cake

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
3 large eggs, room temperature
3/4 cup plain yogurt
2 large ripe bananas, mashed
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour*
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Dulce de Leche Frosting

16 ounces cream cheese, room temperature
1 can (14 oz) sweetened condensed milk
2 cups Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon salt

Dulce de Leche Topping

1 can (14 oz) sweetened condensed milk

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Start by making the dulce de leche. Place two 14 ounce cans of sweetened condensed milk (labels removed) on their sides into a large pot of boiling water. Lower heat and simmer for 2 1/2 hours. Make sure water covers top of can at all times (pouring in more water every 30 minutes or so). Allow cans to cool to room temperature before opening. This last step is very important because if you open a hot can the dulce de leche will gush out and burn you.
While dulce de leche is cooling, make banana layer cake. Preheat oven to 350°F. Grease three 8-inch cake pans. Set aside.
In a large bowl, cream butter and sugar on medium speed. Add in eggs, yogurt, mashed bananas, and vanilla extract, mixing well.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Slowly fold into wet ingredients, mixing until combined.
Scoop batter evenly into prepared pans and bake for roughly 35 minutes, until each cake is golden brown and a knife comes out clean when inserted into the center. Allow to cool for at least 10 minutes before removing from pan and cooling completely on a wire rack.
While cakes are cooling, prepare dulce de leche frosting. Whip cream cheese, 1 can of prepared dulce de leche, and powdered sugar until smooth. Frost top of each cake layer and stack. Frost sides and top completely. Place in freezer for 5-10 minutes to cool frosting.
In a small microwave-safe bowl, stir 1/2 of remaining can of dulce de leche with salt, then heat in microwave for 25 seconds. Remove cake from refrigerator and drizzle warmed dulce de leche over top of cake.

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15m

55m - 1h

12 servings

Dulce De Leche Banana Layer Cake

Prep Time

30m

Bake Time

35m

Yields

8 - 10 servings

About this Recipe

Fragrant three layer banana cake with sweet dulce de leche cream cheese frosting and topped with a warm, salted dulce de leche.

Print this recipe

Ingredients

Layered Banana Cake

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
3 large eggs, room temperature
3/4 cup plain yogurt
2 large ripe bananas, mashed
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour*
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Dulce de Leche Frosting

16 ounces cream cheese, room temperature
1 can (14 oz) sweetened condensed milk
2 cups Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon salt

Dulce de Leche Topping

1 can (14 oz) sweetened condensed milk

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Start by making the dulce de leche. Place two 14 ounce cans of sweetened condensed milk (labels removed) on their sides into a large pot of boiling water. Lower heat and simmer for 2 1/2 hours. Make sure water covers top of can at all times (pouring in more water every 30 minutes or so). Allow cans to cool to room temperature before opening. This last step is very important because if you open a hot can the dulce de leche will gush out and burn you.
While dulce de leche is cooling, make banana layer cake. Preheat oven to 350°F. Grease three 8-inch cake pans. Set aside.
In a large bowl, cream butter and sugar on medium speed. Add in eggs, yogurt, mashed bananas, and vanilla extract, mixing well.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Slowly fold into wet ingredients, mixing until combined.
Scoop batter evenly into prepared pans and bake for roughly 35 minutes, until each cake is golden brown and a knife comes out clean when inserted into the center. Allow to cool for at least 10 minutes before removing from pan and cooling completely on a wire rack.
While cakes are cooling, prepare dulce de leche frosting. Whip cream cheese, 1 can of prepared dulce de leche, and powdered sugar until smooth. Frost top of each cake layer and stack. Frost sides and top completely. Place in freezer for 5-10 minutes to cool frosting.
In a small microwave-safe bowl, stir 1/2 of remaining can of dulce de leche with salt, then heat in microwave for 25 seconds. Remove cake from refrigerator and drizzle warmed dulce de leche over top of cake.