Bananas Foster Dulce De Leche Crepe Cake

A deep, dark brown cake filled with banana custard and dulce de leche. Paired with a bourbon-spiked creme anglaise sauce, this dessert is hard to resist.

This “caramelized banana cake” is a delicious dessert that uses caramelized bananas in the batter. The cake has a subtle hint of cinnamon and nutmeg, which makes it perfect for any occasion.


Since making this Chocolate Hazelnut Crepe Cake a few months ago, I’ve been obsessed with crepe cakes. Until that moment, I had assumed that crepes were a mystical culinary feat that could only be accomplished by a seasoned pastry chef. However, after botching two odd-looking crepes, I swiftly rose to the position of crepe master. It’s really rather simple.

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So for my second crepe cake, I wanted to make something really special. Because I love bananas and dulce de leche, I created this Bananas Foster Dulce de Leche Crepe Cake.

Not only did using bananas in my crepes provide taste, but it also contributed texture. Bananas cook beautifully on a griddle (also check my Instagram recipe for 4-ingredient protein blender pancakes) and provide moisture and fluffiness.


The dulce de leche is another option. You may always purchase dulce de leche at the supermarket if you’re short on time, but I like to make my own dulce de leche. It just only one ingredient: a can of sweetened condensed milk that is gently simmered for three hours until it transforms into a beautiful creamy caramel.

(I performed a taste test with homemade dulce de leche using a generic and a higher-end brand of sweetened condensed milk, and the higher-end one tasted significantly richer and more delicious, so I certainly suggest buying up a quality SCM.) 1636284770_539_Bananas-Foster-Dulce-De-Leche-Crepe-Cake

To all of you, a happy almost-weekend. I hope you’re enjoying these early spring weeks!




for the dulce de leche salty

  • 15 oz sweetened condensed milk in a can
  • a quarter teaspoon of salt

to make crepes

  • 4 eggs
  • a quarter cup of flour
  • 2 bananas, medium
  • 4 quarts of milk
  • 1 tablespoon of sugar
  • 2 tbsp olive oil
  • salt (1/4 teaspoon)
  • a quarter teaspoon of cinnamon

for the garnish

  • 1 cup heavy cream (whipped)
  • 12 cup sugar (brown)
  • 14 cup rum (dark)
  • maple syrup (two teaspoons)
  • a quarter-pound of butter
  • 3 bananas, lengthwise cut


how to make dulce de leche

  1. Remove the label off the sweetened condensed milk container and set it in a saucepan of boiling water on its side. Make sure the water is always covering the top of the can (you will have to pour in more water from time to time). Reduce the heat to low and cook for 3 hours. Remove the can from the water and set it aside to cool somewhat before opening it and adding the salt. Remove from the equation.

in order to create crepes

  1. Over medium heat, heat an 8-inch nonstick skillet.
  2. Pulse all crepe ingredients until smooth in a food processor or blender. Do not overmix the ingredients.
  3. 1/4 cup at a time, pour the mixture into the skillet. As soon as the batter reaches the middle of the pan, remove it from the heat and roll it in a circular motion, ensuring that the batter is uniformly distributed throughout the skillet and forms a circle.
  4. Cook for 30 seconds, or until the crepe starts to bubble all over and the surface transitions from glossy batter to a matte finish. To turn the crepe, use a spatula. Cook for another 30 seconds on the second side. Allow to cool on a broad work surface.
  5. Continue with the remaining batter. This recipe should yield 25-30 crepes.

put the cake together

  1. Make a strong foundation by stacking two crepes on top of each other in the centre of a cake stand. Using a cake spatula or butter knife, apply a rounded spoonful of dulce de leche over the top crepe and distribute to the edges. Yes, it will be thin, but there will be a lot of layers!
  2. Stack crepe, dulce de leche, crepe, dulce de leche, crepe, dulce de leche, crepe, dulce de leche, crepe, dulce de leche, crepe, dulce de leche, crepe, To make your cake more stable, place two crepes together every 5 layers. You’ll have a crepe cake soon!

to prepare the topping for bananas foster

  1. Melt the brown sugar, rum, maple syrup, and butter in a large saucepan over medium low heat. Turn the heat to medium and add the bananas after the butter has melted. Flip the bananas with a spatula to ensure consistent cooking. Cook for about 5 minutes total, or until the bananas are golden brown and have absorbed virtually all of the sauce. Allow to cool fully.
  2. Whip the cream in a standing mixer until stiff peaks form as the bananas foster cools. Scoop whipped cream on top of the cake, followed with bananas foster. Add a dusting of powdered sugar to finish!


Watch This Video-

This recipe for “Bananas Foster Dulce De Leche Crepe Cake” is a simple dessert that is easy to make. The cake is topped with bananas foster sauce, dulce de leche, and creme fraiche. Reference: how to make donut cakes.

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