Stoli Doli Recipe Capital Grille: Copycat Dessert With Caramelized Bananas

This copycat version brings Capital Grille’s signature Stoli Doli home with all its boozy, caramelized glory. The original combines vodka-infused pineapple with a buttery cake, but my adaptation swaps in bananas for an even richer twist.

What makes this dessert special is the balance—sweet bananas caramelize in the pan while the cake bakes atop them, soaking up every bit of flavor. The vodka adds depth without overpowering, creating a sophisticated finish.

The result is a warm, restaurant-quality dessert with tender cake, gooey caramelized bananas, and just a hint of vodka’s smooth warmth. It’s the kind of dish that feels indulgent yet surprisingly simple to recreate.

Serve it straight from the pan with a scoop of vanilla ice cream for the full experience.

Ingredients for Stoli Doli Recipe Capital Grille

Pantry staples and a few special touches recreate this indulgent dessert at home.

The bananas need to be ripe—look for ones with plenty of brown speckles (they caramelize better). Whole Foods and Trader Joe’s always have great options, but any grocery store will do. The vodka should be something you’d actually drink—Grey Goose or Absolut work well. The butter needs to be unsalted so you control the salt content. Always check your baking powder expiration date—old stuff loses its oomph.

No vodka? Rum or bourbon brings a similar depth (use the same amount). Out of brown sugar? Coconut sugar or more granulated plus a splash of molasses gets you close. The ice cream can be store-bought (I won’t tell)—Ben & Jerry’s or Häagen-Dazs are solid. For a boozier kick, flambé the bananas with an extra splash of vodka (carefully, and don’t skip this part).

This keeps in the fridge for 2-3 days, but the cake is best served warm. Reheat slices in the microwave for 20-30 seconds. The caramelized bananas soften over time, so eat it fresh if you can. Freezing isn’t recommended—it ruins the texture.

Step-by-Step Instructions for Stoli Doli

Here’s how I nail this copycat dessert with caramelized bananas and a vodka-kissed cake.

Step 1: Caramelize the Bananas

Slice the 4 whole Ripe Bananas lengthwise and lay them cut-side down in a hot skillet with 2 tablespoons of the 0.5 cup Unsalted Butter. Sprinkle evenly with the 0.5 cup Brown Sugar and 1 tsp Ground Cinnamon.

Cook over medium heat for 3-4 minutes until the bananas develop a deep golden caramel color and the sugar forms a glossy syrup. Don’t stir—let the caramelization work undisturbed. Remove from heat when the edges look slightly crisp.

Step 2: Prepare the Cake Batter

In a bowl, whisk together the 1.5 cups All-Purpose Flour, 2 tsp Baking Powder, and 0.5 tsp Salt. In another, beat the remaining unsalted butter with 1 cup Granulated Sugar until light and fluffy—about 2-3 minutes.

Add the 2 whole Large Eggs one at a time, mixing well after each. Stir in the 1 tsp Vanilla Extract and 0.25 cup Vodka (yes, it bakes off but leaves a smooth texture). Fold in the dry ingredients until just combined—overmixing makes the cake tough.

Step 3: Assemble and Bake

Spread the batter into a greased baking dish, then arrange the caramelized bananas on top, spooning any leftover syrup from the pan over them. The bananas will sink slightly during baking—that’s normal.

Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The top should be golden brown and the edges slightly pulled from the pan.

Step 4: Serve Warm with Ice Cream

Let the cake cool for 10 minutes before serving—this lets the flavors meld. The bananas will be gooey and the cake just firm enough to hold up.

Scoop the 1 cup Vanilla Ice Cream alongside each portion. The warm cake and cold ice cream contrast is the signature touch. For extra flair, drizzle any remaining caramel from the pan over the top.

Common Mistakes When Making Great stoli doli recipe capital grille

Overmixing the Batter

I see this all the time—people mix the batter until it’s completely smooth. Stop when the dry ingredients are just incorporated. Overmixing develops gluten, which makes your cake dense instead of tender. Use a spatula and fold gently for best results. 💡

Skipping the Banana Ripeness

Using underripe bananas is a common mistake. They won’t caramelize properly or develop that deep, sweet flavor. Look for bananas with plenty of brown speckles—they’re at peak sugar content. Trader Joe’s usually has great options if your local store doesn’t.

Wrong Pan Temperature

Don’t start caramelizing the bananas in a cold pan. The skillet needs to be hot enough to melt the butter immediately and start the caramelization process. Test with a drop of water—it should sizzle and evaporate right away.

Ignoring the Rest Time

Serving the cake straight from the oven is tempting, but it needs those 10 minutes to set. Without resting, the cake may fall apart when sliced. The bananas also need this time to firm up slightly from their molten state.

Using Low-Quality Vodka

Cheap vodka can impart harsh flavors that don’t bake off completely. I recommend Grey Goose or Absolut—something you’d actually drink. The vodka’s quality affects the cake’s smoothness and overall sophistication.

Uneven Banana Slicing

Cut your bananas lengthwise in consistent ½-inch thick slices. Uneven pieces cook at different rates, leading to some burnt spots while others stay undercaramelized. Take your time with this step—it makes a noticeable difference. 🔥

Frequently Asked Questions