Indulge in the divine fusion of sweet bananas and decadent salted caramel with this irresistible Banana Cake topped with Salted Caramel Frosting. Every bite is a symphony of flavors, from the moist and flavorful banana cake to the luscious caramel frosting with a hint of sea salt. This recipe is a testament to the perfect balance of sweet and salty, guaranteed to delight your taste buds and leave you craving more.
In our household, this Banana Cake with Salted Caramel Frosting isn’t just a dessert; it’s a tradition, a symbol of celebration, and pure joy. I remember the first time I made it for my husband’s birthday. As he took the first bite, his eyes widened with delight, and he declared it the best cake he had ever tasted. Since then, it has become a staple for every special occasion, from birthdays to anniversaries. Even our little one, who is usually a picky eater, can’t resist asking for seconds. The combination of moist banana cake and creamy caramel frosting is simply irresistible, making every slice disappear in seconds. It’s more than just a cake; it’s a moment of pure happiness shared with loved ones.
Why This Heavenly Banana Cake with Salted Caramel Frosting Is a Must-Try:
- Irresistible combination of moist banana cake and creamy salted caramel frosting
- Homemade caramel sauce adds a rich and indulgent flavor
- Topped with chopped nuts, fresh bananas, chocolate shavings, and a sprinkle of sea salt for the perfect finishing touch
- A guaranteed crowd-pleaser for any special occasion or celebration
Ingredients:
- Banana Cake:
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup (120ml) buttermilk
- Caramel Sauce:
- 1 cup (210g) granulated sugar
- 1/4 cup water
- 3/4 teaspoon fine sea salt
- 1/4 cup (56g) unsalted butter, diced
- 2/3 cup (160ml) heavy cream
- 2 pinches coarse sea salt, for topping
- Frosting:
- 3/4 cup (170g) unsalted butter
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (from above)
- 1/2 cup chopped pecans or walnuts, for garnish (optional)
- 2 bananas, diced, for topping (optional)
- Semi-sweet chocolate shavings, for garnish (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the mashed bananas to the butter mixture, mixing until well combined.
- Alternately add the dry ingredients and buttermilk to the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the caramel sauce: In a medium saucepan, combine the granulated sugar, water, and fine sea salt. Cook over medium-high heat, whisking constantly, until the sugar has dissolved and the mixture comes to a boil. Allow the mixture to boil without stirring until it turns a rich amber color, swirling the pan occasionally to ensure even cooking.
- Remove the saucepan from the heat and immediately whisk in the diced butter until melted. Carefully pour in the heavy cream while whisking constantly. Be cautious as the mixture will bubble up. Continue whisking until the caramel is smooth.
- Allow the caramel sauce to cool for several minutes, then transfer it to a glass bowl or jar. Chill in the refrigerator until completely cooled.
- For the frosting, in a large mixing bowl, beat the unsalted butter until light and fluffy. Gradually add the powdered sugar, vanilla extract, and 1/2 cup of the cooled caramel sauce. Beat until well combined and slightly fluffy. If needed, chill the frosting until it reaches a more firm consistency.
- To assemble the cake, spread about half of the frosting over the top of one cake layer. Drizzle and spread a generous spoonful of the caramel sauce over the frosting. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Just before serving, top the cake with diced bananas and chopped nuts, if desired. Drizzle the remaining caramel sauce over the cake and sprinkle with semi-sweet chocolate shavings and coarse sea salt.
- Slice and serve the cake, and enjoy every heavenly bite!
Notes:
- For a shortcut, you can use store-bought caramel sauce instead of making it from scratch.
- Ensure the caramel sauce has cooled completely before adding it to the frosting to prevent the frosting from becoming too runny.
- You can customize the toppings based on your preference or what you have on hand. Experiment with different nuts, fruits, or chocolate garnishes for a unique twist.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste and texture
