This Banana and Caramel Poke Cake elevates the humble banana cake in to one that is filled with glorious homemade caramel, slathered in cream cheese frosting. Prepare for a party in your mouth as this epic cake is served!
I made this recipe for Pams this year in celebration of Matariki. It was such an awesome campaign because we made these keke (cakes) in bulk and gave them out at the local marae to some of the community. The recipe worked so well and I have been delighted with the feedback from you all. I have since tweaked the recipe slightly so more panana (banana) can be added. Enjoy!
Videography and photography taken by Sarah Henderson.
INGREDIENT TIPS FOR THE BANANA AND CARAMEL POKE CAKE:
- Eggs: I always use free-range hēki (eggs) but use what you have.
- Rotten bananas: Use rotten bananas for the best flavour. I know it sounds weird but trust me, the blacker the better. If you don't have any, check my tips below.
- Oil: Use a neutral flavoured oil in this keke (cake) like olive or rice bran.
- Flour: Use plain or high grade flour in this recipe, either of them will work.
Expert Tips:
If the bananas you have are not rotten enough, mash them in to bowl and cover them with a plate or bowl cover. Leave it to oxygenate for as long as possible, sometimes I will leave it for a day. This helps develop the flavour of the bananas before baking.
Make sure the baking tin as close to a 20 cm x 30 cm rectangle tin as possible so the cake is thick enough when baked.
Take the time to whip the huka one (caster sugar) and hēki (eggs) until light and fluffy. This is the base for the cake and create a light batter.
Do not over mix the whipped eggs and mashed banana mixture. The aim at this point is simply to roughly combine the ingredients but if it is over mixed, the eggs will start to lose some of the air.
Gently fold the dry ingredients in to the egg mixture. If you can see lumps of puehu parāoa (flour) in the batter, use a whisk to gently fold it around 7 times in the bowl and the lumps will break up.
Bake the cake gently in a low oven, this gentle heat creates an even bake of the cake without doming.
Can this keke panana (banana cake) be served on its own? Āe mārika - yes indeed, this cake is still divine without the caramel and frosting!
STEP BY STEP INSTRUCTIONS FOR THE BANANA AND CARAMEL POKE CAKE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 160 °C
bake setting or 150 °C
fan bake.
Grease a 20 cm x 30 cm rectangle tin with high sides with butter and then line it with baking paper.
Make sure the tin as close to this size as possible so the cake is thick enough when baked.
2. Whip the Eggs and Sugar:
Add the hēki (eggs) and huka one (caster sugar) in to a medium bowl.
Whip it on medium-high speed for 5 minutes until light and fluffy in colour. Leave to the side.
3. Prepare the Bananas:
Break the maika nui pirau (large overripe bananas) in to a large bowl.
Add the huka hāura (brown sugar), tote (salt, fine), wanira (vanilla) and noni (oil).
Mash all of the ingredients together until the maika (bananas) are smooth.
4. Add the Whipped Eggs:
Add all of the ranunga hēki (egg mixture) in to the mashed bananas and fold it in very gently until roughly combined.
5. Sift in the Dry Ingredients:
Add in the pēkana paura (baking powder) and pēkana houra (baking soda) and fold a couple of times with a whisk.
Sift in all of the puehu parāoa (flour).
Āta whētuihia (fold it gently) until just combined. Do not over-mix here, just mix until everything is just combined.
Note: If you can see lumps of puehu parāoa (flour) in the batter, use a whisk to gently fold it around 7 times in the bowl and the lumps will break up.
6. Bake the Cake:
Pour the ranunga (mixture) in to the prepared tin and smooth it out.
Bake for 45 minutes.
Once it has baked for 45 minutes and springs back when pressed, turn the oven off and leave the cake in the oven for five more minutes.
This helps gently finish off the baking process of the cake.
As the keke (cake) is baking, make the simple karamea (caramel).
7. Make the Easy Caramel Sauce:
Make a ¾ quantity of my easy caramel recipe.
Note: The ratio's are slightly less but the method is exactly the same.
Once it is made, remove the karamea (caramel) from the heat and leave to thicken slightly as the keke (cake) bakes.
8. Cool the Cake:
Once the keke (cake) has baked and has been in the cooling oven for ten minutes, remove it and allow it to cool for 15 minutes in the tin.
9. Poke Holes in the Cake:
Using the end of a wooden spoon (2 cm wide) gently poke deep holes around 2 cm apart all over the cake going ¾'s of the way in to the cake.
Do this gently but twisting the handle side to side to help it move cleanly in and out of the cake. (Refer to the video for a visual aid).
10. Pour the Caramel on to the Cake:
When the holes are created, pour the karamea (caramel) all over the cake.
Using a spatula, smear it all over the cake making sure it goes into the holes.
Allow it to cool completely before adding the icing.
The keke (cake) can be wrapped in plastic wrap or baking paper at this stage and will keep in a sealed container in a cool cupboard for up to three days.
This is a simple way to develop even more flavour in the cake. When you are ready to serve it, whip up the pani reka kirīmi tīhi (cream cheese frosting).
11. Make the Cream Cheese Frosting:
Make one quantity of my simple cream cheese frosting.
Once it is whipped up, add the wai rēmana (lemon juice) if you are using it.
12. Spread it on to the Cooled Cake:
Smear half of the icing all over the keke (cake) and use the rest to pipe decorations all over top in whatever fashion you want.
This is just a rough guide and you can take whatever decorating liberty you want here.
Finish it off with shavings of tiakarete (chocolate) using a block of chocolate and a potato peeler.
Store the Cake:
Store this keke (cake) in a sealed container in a cool place. It will develop in flavour as it sits and in my opinion is even better a few days after it is baked. It will keep well for up 5 days.
In the hotter months you can store the decorated and uncut cake it in the refrigerator but bring it room temperature before eating.
Once it is cut, don't keep it in the fridge as the cake will dry out.
Indulge all of your senses with these
Keke (Cake) Recipes
Slow down and make a delicious cake to be shared with others.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Banana and Caramel Poke Cake - Keke Panana me te Karamea
Equipment
- 1 x 20 cm x 30 cm rectangle tin with high sides
Ingredients
Banana Cake - Keke Panana
- 4 hēki (eggs, size 6)
- ¾ C (165 g) huka one (caster sugar)
- 5 (530 g) maika nui pirau (large overripe bananas)
- ½ C (100 g) huka hāura (brown sugar)
- 1 teaspoon (5 g) tote (salt, fine). I use Himalayan salt here, if you are using iodised table salt, half this amount.
- 2 teaspoon (10 ml) wanira (vanilla)
- ½ C (125 ml) noni ōriwa (olive oil or any neutral oil)
- 2 ½ teaspoon pēkana paura (baking powder)
- 1 teaspoon pēkana houra (baking soda)
- 2 ¾ C (410 g) puehu parāoa noa (plain flour)
The Caramel - Te Karamea
- ¾ quantity of my easy caramel recipe
- 90 g pata (butter)
- ⅔ C (132 g) huka hāura (brown sugar)
- ½ teaspoon I use Himalayan salt here, if you are using iodised table salt, half this amount.
- 200 ml (¾ C + 1 tbsp) kirīmi (cream)
Cream Cheese Icing - Pani Reka Kirīmi Tīhi
- 1 quantity of my simple cream cheese frosting
- 120 g pata kūteretere (softened butter)
- ⅔ C (110 g) puehu huka (icing sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- 250 g kirīmi tīhi (cream cheese, room temperature)
- 2 tablespoon (30 ml) wai rēmana (lemon juice, optional)
Instructions
Preheat the Oven:
- Preheat the oven to 160 °C bake setting or 150 °C fan bake.
- Grease a 20 cm x 30 cm rectangle tin with high sides with butter and then line it with baking paper. Make sure the tin as close to this size as possible so the cake is thick enough when baked.
Whip the Eggs and Sugar:
- Add the hēki (eggs) and huka one (caster sugar) in to a medium bowl.
- Whip on medium-high speed for 5 minutes until light and fluffy in colour. Leave to the side.
Prepare the Bananas:
- Break the panana nui pirau (large overripe bananas) in to a super large bowl. (This is a big mixture)
- Add the huka hāura (brown sugar), tote (salt, fine), wanira (vanilla) and noni (oil) to the panana (bananas).
- Mash all of the ingredients until the panana (bananas) are smooth.
Add the Whipped Eggs:
- Add all of the ranunga hēki (egg mixture) in to the mashed bananas and fold it in very gently until roughly combined.
Sift in the Dry Ingredients:
- Add in the pēkana paura (baking powder) and pēkana houra (baking soda) and fold a couple of times.
- Sift in all of the puehu parāoa (flour).
- Āta whētuihia (fold it gently) until just combined.Do not over-mix here, just mix until everything is just combined.Note: If you can see lumps of puehu parāoa (flour) in the butter, use a whisk to gently fold it around 7 times in the bowl and the lumps will break up.
Bake the Cake:
- Pour the ranunga (mixture) in to the prepared tin and smooth it out.
- Bake for 45 minutes.Once it has baked for 45 minutes and springs back when pressed, turn the oven off and leave the cake in the oven for five more minutes. This helps gently finish off the baking process of the cake.
- As the keke (cake) is baking, make the simple karamea (caramel).
Make the Easy Caramel Sauce:
- Make ¾ quantity of my easy caramel recipe. The ratio's are above on this recipe. Note: The ratio's are slightly less but the method is exactly the same.
- Once it is made, remove the karamea (caramel) from the heat and leave to thicken slightly as the keke (cake) bakes.
Cool the Cake:
- Once the keke (cake) has baked and has been in the cooling oven for ten minutes, remove it and allow it to cool for 15 minutes in the tin.
Poke Holes in the Cake:
- Using the end of a wooden spoon (2 cm wide) gently poke deep holes around 2 cm apart all over the cake going ¾'s of the way in to the cake.
- Do this gently but twisting the handle side to side to help it move cleanly in and out of the cake. (Refer to the video for a visual aid).
Pour the Caramel on to the Cake:
- When the holes are created, pour the karamea (caramel) all over the cake.
- Using a spatula, smear it all over the cake making sure it goes into the holes.
- Allow it to cool completely before adding the icing.
- The keke (cake) can be wrapped in plastic wrap or baking paper at this stage and will keep in a sealed container in a cool cupboard for up to three days.
- This is a simple way to develop even more flavour in the cake. When you are ready to serve it, whip up the pani reka kirīmi tīhi (cream cheese frosting).
Make the Cream Cheese Frosting:
- Make one quantity of my simple cream cheese frosting. Once it is whipped up add the wai rēmana (lemon juice) if you are using it.
Spread it on to the Cooled Cake:
- Smear half of the icing all over the keke (cake) and use the rest to pipe decorations all over top in whatever fashion you want. This is just a rough guide and you can take whatever decorating liberty you want here.
- Finish it off with shavings of tiakarete (chocolate) using a block of chocolate and a potato peeler.
Store the Cake:
- Store this keke (cake) in a sealed container in a cool place. It will develop in flavour as it sits and in my opinion is even better a few days after it is baked. It will keep well for up 5 days.
- In the hotter months you can store the decorated and uncut cake it in the refrigerator but bring it room temperature before eating.
- Once it is cut, don't keep it in the fridge as the cake will dry out.
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