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:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together 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, mixing until smooth.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 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:
- 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.
- Slowly add the heavy cream and continue stirring until smooth and slightly thickened.
- Remove from heat and stir in the vanilla extract and sea salt. Allow the caramel to cool for about 10-15 minutes.
- 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:
- Place one cake layer on a serving plate. Spread a generous amount of salted caramel frosting over the top.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
- 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!