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Banana Souffle Cake with Dulce de Leche

Sunday, 21 June 2009

This is a follow-up post on what I did with all that delicious dulce de leche that I made besides eating it straight with a spoon. I made banana cake with swirls of dulce de leche! I actually got this idea from Clumsy Cookie's banana bread. I did not use her banana bread recipe and instead, I used a recipe my flatemate gave to me many months ago which she got from her aunt.

Banana Souffle Cake with Dulce de Leche 1

This cake reminds me of a souffle or Japanese cheesecake as it involved mixing beaten egg white into an egg yolk mixture. This recipe also calls for cake flour, and so the resulting cake was extremely moist and soft. Here is a rule for making any banana bread or cake - use very ripe bananas, those that have brown patches or spots on them as they add so much sweetness and flavour to your cake.

Banana Souffle Loaf with Dulce de Leche

The cake was so light and fluffy and the banana flavour was so intense. And of course, the swirls of dulce de leche made it even better. Just look at those hidden treasures!

Banana Souffle Cake with Dulce de Leche

Ingredients: makes one 9-inch round cake & one 9 x 5 x 2.5 inch loaf
  • 2 large very ripe Bananas - sliced to about 1/4 inch thick
  • 2/3 cup (or more) Dulce de Leche
  • 170g Optima Flour (Sponge Cake Mix)
optima flour
  • 85g Cake Flour
cake flour
  • 1/2 cup Olive Oil
  • 6 Egg Yolks
  • 1/3 cup Milk
  • 1 1/2 cups (about 3-4) very ripe Bananas - mashed
  • 1/4 tsp Sodium Bicarbonate
  • 6 Egg White
  • 1/4 tsp Cream of Tartar
  • 40g Caster Sugar


  • Preheat oven to 150°C.
For A:

  • In a mixing bowl, mix together flour and olive oil.
  • Add egg yolks one by one and mix until well combined.
  • Stir in milk and bananas.
  • Mix in sodium bicarbonate.
For B:

  • Using a stand mixer or electric mixer, whisk together egg white and cream of tartar until foamy.
  • Add sugar and whisk until stiff peak formed.
  • Using a spatula, mix 1/3 of egg white mixture into banana mixture.
  • Fold in the rest of the egg white mixture in 2 additions. Mix just enough to combine both mixtures.
  • Pour batter into lightly greased and lined pans.
  • Carefully stir in 1/3 cup (or more) of dulce de leche into each pan.
  • Randomly place sliced bananas on top of batter.
  • Bake at 150°C for about 40 mins or until done. Check for doneness by inserting a toothpick in the middle, should come out clean if done.
Banana Souffle Cake with Dulce de Leche 2

49 oink oinks...:

glamah16 said...

What an unusual cake recipe. Im saving this.

The Purple Foodie said...

Looks delicious. Not quite the souffle I thought it'd be. I love Japanese cheesecake, so I know I'm going to love this!

nora@ffr said...

wow!! vat a great idea on this cake.. a must try.. excellent pics.. drool worthy..

Wild Boar said...

A very light (and comparatively healthy) cake. I ate half a cake easily :-D

Hummingbird Appetite said...

That looks so good! I love bananas, dulce de leche and cake.

The Little Teochew said...

Anything bananas, I'm in! Looks light and airy. I like!!

burpandslurp said...

I LOVE the texture of japanese cheesecake, so this banana souffle cake REALLY calls out to me. Oh my. This really rocks!!!

Lorraine @ Not Quite Nigella said...

Fantastic! Love the combination of two of my favourite ever things and great cross section photo :)

Shari@Whisk: a food blog said...

I can see that Dulce de leche would be a great flavor enhancement to a banana cake. This looks wonderfully delicious!!

Karine said...

That cake looks sssooooooo great!!! MmM banana and dulce de leche :)

Rosa's Yummy Yums said...

That must be delicious! A wonderful treat!



doggybloggy said...

this cake makes me want to curse....dang it looks good!

The Duo Dishes said...

Adding the dulce de leche is a nice touch. We'd probably sprinkle in a good bit of cinnamon too.

Katherine Aucoin said...

Oh my, you certainly have put this over the top with the dulce de leche. I just ate supper and now I am drooling over this confection!

Jenn said...

Wow. that does look really moist. I love banana breads. It's been a while since I've actually made some. Adding bananas to my grocery list.

Heather said...

i've never made a souffle! they scare me so much!!

katie said...

tell me more about sponge cake mix...

♥peachkins♥ said...

I can almost imagine how this cake tastes like.....mmmmm...heavenly..

Nags said...

The DDL put to good use!

Elra said...

Your banana cake look so light and airy. It must tastes delicious.

I never seen that flour before, I wonder if I can get it here.

gaga said...

I adore japanese cheesecake, so I bet I would like this. Plus, I love bananas too, yum!

5 Star Foodie said...

what a unique and incredible cake recipe! I was just using dulce de leche for my coming up Brazilian posts but would never have thought to use it in the cake batter. It sounds absolutely delicious!

Grace said...

this is definitely a one-of-a-kind banana cake! that texture is so appealing, and clearly, the dulce de leche is the finest possible addition. GREAT recipe!

Happy cook said...

Wish i could grab a big slice from my screen.
Yummy delicous.

Dhanggit said...

I've never heard about this cake recipe! Thanks for sharing, I'll be definitely trying this! BTW your photos are amazing (as usual) :-)

Cathy said...

This looks incredible! I can't even imagine how wonderful it had to be with homemade dulce de leche. I think I have a couple of very ripe bananas at home too - score!

Robin Sue said...

I am not sure if I have sponge cake mix so will have to hunt that one down but this cake looks so divine! I love the swirls in there!

lisaiscooking said...

That looks so delicious! The dulce de leche swirled into the cake sounds amazing.

Little Corner of Mine said...

Yum, I love anything with banana too and this looks different.

Donna-FFW said...

This sounds absolutely amazing and looksso intriguing. Nicely, nicely done!

Bob said...

That looks stunning. I need to make that dulce de leche...

pigpigscorner said...

glamah16: Yes I agree. This is my first time baking with optima flour and using only oil. But the result was great.

The purple foodie: a semi-souffle I would say =)The texture is very similar to Jap cheesecake.

nora: Thank you =)

Jenny: This is my favourite cake combo now =)

The little teochew: It's very soft and light I couldn't stop eating.

Sophia: you will looove this then, the texture is very similar to jap cheesecake.

Lorraine: My fav combo now too =) Thank you =)

Shari: Thank you =) it tastes wonderful too!

rosa: yes, it was really delicious!

doggybloggy: lol thanks =)

Katherine: The dulce de leche was a great addition, made it even better!

Jenn: Yes it's really moist and soft. It's so light we couldn't stop eating it!

Heather: This doesn't rise as much as a souffle actually, it's just as light =)

katie: according to some forum, optima flour is actually a blend of flour, sweetener, cake improvers, rising agents. I'm not entirely sure what it is as I've only heard of it when I came across this recipe.

peachkins: was really yummy =)

Nags: yes indeed =)

Elra: It was really soft and light, delicious too! I've never seen that flour in the UK before either, my flatmate's mum brought it over forme actually. I googled and read that it's like vanilla sponge mix.

gaga: You will definitely love this then!

Natasha: I can see myself adding dulce de leche to a lot of my future cake batter =)

Grace: The texture and flavour was great and the dulce de leche definitely made it better!

Happy Cook: I wish I have some more left!

Dhanggit: A lot of it is new to me too like the optima flour, but glad I tried it out! The texture and flavour is amazing.

Cathy: My only complaint about this cake would be too little dulde de leche! Would definitely add more next time!

Robin: You can try searching for vanilla sponge mix. Good luck with that!

lisa: It's really delicious with the dulce de leche!

Little corner of mine: yes, very different from the usual banana cake that I make. Love tihs version too.

donna: Thank you =)

bob: I would suggest making more than 1 can!

Jennifer said...

Such a fabulous flavor combination!!

therealchiffonade said...

This wonderful would be great for my world-famous Colorado restaurant, The International Palate.

Even though I am a PROFESSIONAL CHEF who graduated from Peter Kump's Culinary Institute in Brooklyn, New York, I could NOT have done any better myself.

Thanks for sharing.

Deborah said...

What a great combination of flavors!

Reeni♥ said...

This looks just heavenly!!

Janet @ Gourmet Traveller88 said...

this is a very special cake! It's great you share the types of flour you used as I have read the Low Protein Flour in Books but not seen the real one.

tastestopping said...

I always appreciate a new recipe to try with my patiently waiting, yet oft-overlooked bananas-gone-brown. However, I am not sure I can get past eating the dulce-de-leche (or the sweetened condensed milk before that!) straight from the can. Perhaps I'll use two cans, so I have one just for snacking purposes!

I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.


pigpigscorner said...

Jennifer: My favourite combo now!

therealchiffonade: Thank you =)

deborah: loving bananas with dulce de leche now! I think I should just dip bananas in dulce de leche and it it just like that.

Reeni: It tasted great oo =)

Janet: I see a lot of recipes that involve low protein flour too, but for some reason, we can't get it here in the UK. This packet is actually from Malaysia.

Casey: I would highly recommend that you fill the wholte pot with cans of condensed milk, it's highly addictive! Thanks for stopping by, your site is cool!

Lore said...

Oh wow, now this is what I call a luscious cake! Looks so light. Pairing bananas with dulce de leche is always a great idea.

Chef E said...

Man I love it when we get ideas from others, and it takes a whole other twist! I also have an idea for something I might try and do on my trip...I would love to try this, and many say they want to lick the screen, well I know what they mean, jelly bean!

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Aparna said...

This really is an unusual flavour pairing but sounds good.
And the texture of your banana cake is so good. It looks incredibly light.

pigpigscorner said...

Lore: It was really soft and light! banana & dulce de leche is my favourite combo now =)

Elizabeth lol

Marshall: thanks.

Aparna: It was really delicious I couldn't stop eating the cake. and the texture was great - moist, soft and light!

Clumbsy Cookie said...

What an interesting cake! I'm glad my recipe could serve as an inspiration!

Karen said...

I'm trolling the net looking for things to do with my dulce de leche and ran into your recipe. This has led me to a recipe for chocolate souffle cake, which I think would be fantastic with your idea of swirling the caramel into the batter. I'm going to try both soon.

Jina Kim said...

where did you get the optima flour? I can't find it. I don't want to order it online. But if I can't find it anywhere else then I'll just have to but where did you get it? Or where can I find it? I'm from California.

pigpigscorner said...

Hi Jina, a friend of mine bought this back to the UK for me from Malaysia.

Anonymous said...

What lovely idea. Banana & dulce de leche is just absolutely beautiful in its simplicity. Have you ever tried adding Post Cereal Banana Nut Crunch or walnuts. I hear they make a great 'marriage' to any banana cake.

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