Salted Caramel Banana Cake is a delightful dessert that perfectly combines the rich flavors of caramel with the natural sweetness of ripe bananas. This moist and fluffy cake is not only a treat for the taste buds but also a feast for the eyes, making it an ideal choice for special occasions or a cozy family gathering. With its luscious salted caramel frosting, this cake is sure to impress your guests and leave them asking for seconds!
Ingredients
- 2 to 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
For the Salted Caramel Frosting:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 2 cups powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Salted Caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Remove from heat and carefully add the butter, stirring until melted. Slowly pour in the heavy cream and stir until smooth. Add the sea salt and let it cool slightly.
- Prepare the Frosting: In a mixing bowl, combine the cooled caramel with the powdered sugar. Beat until smooth and creamy. Adjust the consistency with more heavy cream or powdered sugar as needed.
- Frost the Cake: Once the cake is completely cool, spread the salted caramel frosting evenly over the top and sides of the cake. Drizzle additional salted caramel on top for decoration, if desired.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe. Just make sure to thaw them and drain any excess liquid before mashing.
How can I store the Salted Caramel Banana Cake?
The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving for the best flavor and texture.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.