Recipes Desserts Fruit Desserts Banana Dessert Recipes Banana Flan Cake 5.0 (1) Add your rating & review 6 Photos This banana flan cake is great for entertaining — it is easy and the end result is very impressive! The banana and caramel combination is wonderful. Recipe by sparklyspatula Updated on June 15, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 2 hrs Additional Time: 8 hrs 15 mins Total Time: 10 hrs 35 mins Servings: 16 Jump to Nutrition Facts Ingredients cooking spray 1 (12 ounce) jar caramel topping, divided Cake: 1 (18.25 ounce) package spice cake mix 3 eggs ⅓ cup vegetable oil ⅓ cup water 1 cup mashed banana ½ teaspoon almond extract Flan: 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 5 eggs ½ cup milk 1 (8 ounce) package cream cheese, softened 1 teaspoon almond extract Directions Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup fluted tube pan (such as Bundt) with cooking spray. Pour 11 ounces caramel topping into the prepared pan. Spray a sheet of aluminum foil with cooking spray. Beat cake mix, 3 eggs, oil, and water together in a bowl with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 minutes more, occasionally scraping down the sides of the bowl. Mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan. Beat sweetened condensed milk, evaporated milk, 5 eggs, milk, cream cheese, and 1 teaspoon almond extract together in a bowl using an electric mixer until smooth; pour over cake batter. Cover the fluted tube pan tightly with prepared aluminum foil, sprayed-side down. Set the fluted tube pan into a large baking dish and fill the baking dish with about 2 inches of water, creating a water bath. Bake in the preheated oven for 2 hours. Remove the fluted tube pan from water and allow to cool for 15 minutes. Remove aluminum foil and invert cake onto a serving dish, allowing caramel topping to flow down the sides of cake. Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving. Cook's Note: Substitute Stage 1 banana baby food for the mashed banana, if desired. I Made It Print Nutrition Facts (per serving) 444 Calories 20g Fat 57g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 444 % Daily Value * Total Fat 20g 26% Saturated Fat 9g 43% Cholesterol 124mg 41% Sodium 427mg 19% Total Carbohydrate 57g 21% Dietary Fiber 1g 5% Total Sugars 32g Protein 10g Vitamin C 2mg 12% Calcium 194mg 15% Iron 1mg 8% Potassium 332mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved