Banana Cake with Salted Caramel Frosting

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Here’s a recipe for Banana Cake with Salted Caramel Frosting, a moist, flavorful banana cake topped with a rich and indulgent salted caramel frosting. It’s a perfect balance of sweet and salty, making it a standout dessert!

Banana Cake with Salted Caramel Frosting

Ingredients

For the Banana Cake:
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups mashed ripe bananas (about 3 bananas)
  • ½ cup buttermilk
For the Salted Caramel Frosting:
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • ½ cup heavy cream
  • ½ tsp vanilla extract
  • 1 tsp sea salt (or more to taste)
  • 4 cups powdered sugar, sifted

Instructions

1. Make the Banana Cake:
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the mashed bananas, mixing until smooth.
  6. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
2. Make the Salted Caramel Frosting:
  1. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and bring to a gentle boil, stirring constantly for 3-4 minutes.
  2. Slowly add the heavy cream and continue stirring until smooth and slightly thickened.
  3. Remove from heat and stir in the vanilla extract and sea salt. Allow the caramel to cool for about 10-15 minutes.
  4. Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy. Add more powdered sugar if the frosting is too runny, or a little cream if it’s too thick.
3. Assemble the Cake:
  1. Place one cake layer on a serving plate. Spread a generous amount of salted caramel frosting over the top.
  2. Place the second cake layer on top and frost the entire cake with the remaining frosting.
  3. Drizzle extra salted caramel sauce over the top of the cake, if desired.

Tips for Success:

  • Make sure your bananas are fully ripe for the best flavor in the cake.
  • Let the salted caramel frosting cool slightly before frosting the cake to prevent melting the layers.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

This Banana Cake with Salted Caramel Frosting is a perfect combination of rich, moist banana flavor and indulgent caramel sweetness with a hint of salt. A dessert that’s sure to impress!

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