Banana Cake With Caramel Glaze

Preparation

1. Step 1

   Heat the oven to 350 degrees. Lightly grease an 8-inch round cake pan with oil and line the bottom with parchment paper.  

2. Step 2

   In a large bowl, whisk together the granulated sugar, baking powder, baking soda and ¼ teaspoon salt. Add the oil, ¼ cup/72 grams dulce de leche, the buttermilk, egg and 1½ teaspoons vanilla and whisk until smooth. Add the mashed banana and whisk to combine. 

3. Step 3

   Add the flour, sifting into the bowl if lumpy. Using a flexible spatula, fold until just combined and no dry bits remain. Scrape the batter into the prepared pan and smooth into an even layer. 

4. Step 4

   Bake until a toothpick inserted into the center comes out clean (a few loose crumbs are OK, but not wet crumbs or batter), about 30 minutes. Cool the cake slightly in its pan on a wire rack, about 10 minutes. Run a thin paring knife or offset spatula around the cake to loosen it, then flip the cake out of the pan, remove the parchment and place it rounded-side up directly on the rack to cool completely. 

5. Step 5

   While the cake cools, make the glaze: In a bowl or glass measuring cup with a spout, whisk together the powdered sugar, milk, a pinch of salt and the remaining ¼ cup/72 grams dulce de leche and ¼ teaspoon vanilla until smooth. (For a thicker glaze, start with 1 teaspoon milk. Add more milk, ¼ teaspoon at a time, until you reach your desired consistency.) Keep covered until ready to use. 

6. Step 6

   Transfer the cake to a serving platter. Spoon and spread the dulce de leche glaze over the top of the cake, pushing it out to the edge and letting it drip down the sides as desired. Let set, about 10 minutes (the topping will remain sticky).

7. Step 7

   Serve in slices, with whipped cream and chocolate shavings if desired. Leftover cake can be stored covered in an airtight container or on a cake stand at room temperature for up to 4 days.