Have you ever wanted to bake a cake that looks like it came straight from a fancy bakery? Well, you are in the right place. Today, we are making a stunning salted caramel banana cake that is surprisingly simple.
This is one of those Cake Recipes Easy Homemade that will become a family favorite. The combination of sweet banana and salty caramel is just divine. Let’s get baking!
Jump To:
Why You’ll Love This Recipe
Honestly, what’s not to love? This cake is the perfect blend of comforting and impressive. It’s got that classic banana bread flavor we all adore, but elevated with a silky smooth salted caramel frosting.
The balance of sweet and salty is just perfect. It cuts through the richness, so you can totally go for a second slice. We won’t judge!
It’s also a fantastic way to use up those ripe bananas sitting on your counter. You know the ones. This recipe transforms them into something truly special, almost like a Chocolate Banana Cake but with a caramel twist.
Plus, it looks absolutely amazing. If you love Food Photography Dessert projects, this cake is a dream. The caramel drips and garnishes make it a real showstopper for any occasion.
Ingredients
Here is what you will need to gather. Having everything ready to go makes the process so much smoother.
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 tsp fine sea salt
- 1/4 cup unsalted butter, diced
- 2/3 cup heavy cream
For the Salted Caramel Frosting
- 3/4 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup cooled caramel sauce
- Pinch of fine sea salt
For Assembly and Garnish
- 1 prepared and cooled two layer banana cake
- 2 pinches coarse sea salt
- 1/2 cup chopped pecans or walnuts (optional)
- 2 bananas, diced (optional)
- Semi sweet chocolate shavings (optional)
Step By Step Instructions
Let’s break this down into easy steps. Don’t worry, you’ve got this!
Step 1: Prepare the Banana Cake
First things first, you need your banana cake layers. You can use your favorite go to recipe for a two layer banana cake.
The key here is to make sure the layers are completely cooled before you even think about frosting them. Warm cake and frosting are not friends. Trust me on this one.
Step 2: Make the Salted Caramel Sauce
Making caramel might sound intimidating, but it is really all about timing. Get all your ingredients measured and ready right by the stove. This part moves quickly!
In a medium saucepan, combine the sugar, water, and fine sea salt. Place it over medium high heat. Grab a whisk and stir it constantly until it starts to boil.
Here’s the important part. Once it boils, stop stirring. Just let it bubble away. You can give the pan a gentle swirl every so often to ensure it cooks evenly.
You are watching for the color to change. It will go from clear to a beautiful, rich amber color, like honey. This can take a few minutes, so keep a close eye on it.
As soon as it hits that perfect amber shade, immediately whisk in the diced butter. It will bubble up, so be careful. Then, take the pan off the heat.
Now, carefully pour in the heavy cream while whisking. It will steam up a lot, which is totally normal. Keep stirring until the sauce is completely smooth.
Let the sauce cool in the pan for a few minutes. Then, pour it into a glass jar or bowl. It needs to chill in the fridge until it is completely cool and thickened.
Step 3: Whip Up the Salted Caramel Frosting
This frosting is what brings the whole cake together. It is so creamy and delicious.
In a large bowl, use an electric mixer to whip the softened butter. You want it to get light in color and fluffy in texture. This usually takes a couple of minutes.
Next, add in the powdered sugar, a half cup of your cooled caramel sauce, the vanilla extract, and a small pinch of sea salt.
Mix everything together on low speed at first, then increase the speed. Keep mixing until it is well combined and has a light, fluffy consistency. It should be easily spreadable.
If your kitchen is warm and the frosting seems too soft, just pop it in the fridge for about 15 to 20 minutes. This will help it firm up to the perfect consistency for frosting a cake.
Step 4: Assemble Your Masterpiece
Okay, this is the fun part! It’s time to build your beautiful Chocolate Caramel Cake inspired dessert.
Place one of your cooled banana cake layers on a serving plate or cake stand. A little tip is to put strips of parchment paper under the edges of the cake to keep your plate clean.
Scoop about half of the frosting onto the center of the cake layer. Use an offset spatula to spread it evenly all the way to the edges.
Now for a little extra goodness. Take a spoonful of the remaining caramel sauce and drizzle it over the frosting. You can even spread it a bit for more coverage.
Gently place the second cake layer on top. Use the rest of the frosting to cover the top and sides of the entire cake. You can go for a smooth finish or make some pretty swirls.
Just before you are ready to serve, it is time for the final touches. This is where you can get creative. Top the cake with some diced fresh bananas and chopped nuts if you are using them.
Drizzle generously with the remaining salted caramel sauce. Let it drip down the sides for that amazing look. Finish it off with a sprinkle of shaved chocolate and a pinch of coarse sea salt.
How To Store Leftovers
If you happen to have any leftovers, which is a big if, storing this cake properly is important. Because of the frosting, it needs to be refrigerated.
Place the cake in an airtight container or cover it loosely with plastic wrap. It will stay fresh in the fridge for up to 4 days. The bananas on top might brown a little, but it will still taste amazing.
For the best flavor and texture, I recommend taking the cake out of the fridge about 20 to 30 minutes before serving. This allows the frosting and cake to soften up a bit.
Tips
Here are a few extra tips to make sure your cake turns out perfectly every time.
First, do not overmix your banana cake batter. Mix just until the ingredients are combined. This keeps the final cake light and tender, not tough.
You can make the salted caramel sauce a day or two in advance. Store it in an airtight jar in the refrigerator. This saves you some time on baking day.
Feel free to customize! You could add a cup of semi sweet chocolate chips to your banana cake batter to make it a Chocolate Banana Cake. The flavors work so well together.
If your frosting is too thin, add a little more powdered sugar. If it is too thick, add a tiny splash of milk or cream until it reaches the right consistency.
For that professional Food Photography Dessert look, use a squeeze bottle for a neat caramel drizzle. It gives you more control over those beautiful drips.
Conclusion
And there you have it! A truly spectacular salted caramel banana cake that is perfect for any celebration, or just because. It proves that amazing Cake Recipes Easy Homemade are totally within reach.
Baking a beautiful layered cake like this is so rewarding. I hope you enjoy every single bite of this delicious creation. Happy baking!
FAQ
Can I Use a Store Bought Banana Cake?
Absolutely! If you are short on time, using a store bought banana cake or a good quality box mix is a great shortcut. The homemade caramel and frosting will still make it feel special.
My Caramel Sauce Got Hard. How Can I Fix It?
No problem! If your caramel sauce becomes too firm in the fridge, you can gently reheat it. Place it in a microwave safe bowl and heat in 15 second intervals, stirring in between, until it is pourable again.
Can I Make This Into Cupcakes?
Yes, this recipe adapts beautifully for cupcakes. Simply prepare your banana cupcake batter and bake according to your recipe. Once cooled, pipe the salted caramel frosting on top and drizzle with the sauce. It’s like a new take on a Lemon Cupcake Recipe, but with banana and caramel!
What’s the Best Way To Use Leftover Caramel Sauce?
Leftover caramel sauce is a fantastic problem to have! It is amazing drizzled over ice cream, brownies, or even a simple Chocolate Slice. You could also stir it into your morning coffee or use it as a dip for apple slices. It would even be great on a Doughnut Recipe Easy.
Salted Caramel Banana Cake
This stunning salted caramel banana cake is surprisingly simple to make, blending comforting banana bread flavor with silky smooth frosting. It’s a sweet and salty showstopper, perfect for any occasion and a great way to use ripe bananas.
Requirements
Ingredients
Instructions
- Ensure your two-layer banana cake is fully prepared and completely cooled. This is crucial before applying any frosting.
- Combine granulated sugar, water, and fine sea salt in a medium saucepan over medium-high heat. Whisk constantly until boiling, then stop stirring, swirling occasionally, until it reaches a rich amber color.
- Immediately whisk in diced unsalted butter (be cautious of bubbling), then remove from heat. Carefully pour in heavy cream while whisking until smooth. Let cool, then chill in the fridge until completely cool and thickened.
- In a large bowl, whip softened unsalted butter with an electric mixer until light and fluffy (about 2 minutes). Add powdered sugar, 1/2 cup cooled caramel sauce, vanilla extract, and a pinch of fine sea salt. Mix on low, then increase speed, until light and fluffy. If too soft, chill for 15-20 minutes.
- Place one cooled banana cake layer on a serving plate (use parchment strips for neatness). Spread about half the frosting, then drizzle with a spoonful of remaining caramel sauce.
- Add the second cake layer and cover the top and sides with the remaining frosting. Garnish with diced bananas and chopped pecans or walnuts if desired.
- Generously drizzle with more salted caramel sauce, letting it drip down the sides. Finish with shaved chocolate and a pinch of coarse sea salt.
Notes
To ensure a light and tender cake, avoid overmixing your banana cake batter; mix just until combined.
The salted caramel sauce can be made 1-2 days ahead and stored in an airtight jar in the refrigerator to save time.
For the best flavor and texture, remove the cake from the fridge 20-30 minutes before serving to allow the frosting and cake to soften slightly.
Customize your cake by adding semi-sweet chocolate chips to the banana cake batter for a rich chocolate banana cake twist.
If leftover, store cake in an airtight container in the fridge for up to 4 days. Leftover caramel sauce is excellent over ice cream or coffee.
Nutrition
Calories
Sugar
Fat
Carbs
