If you’re craving a dessert that’s both comforting and indulgent, this Banana Cake with Salted Caramel Frosting Recipe is an absolute must-try. Imagine moist, tender banana cake bursting with natural sweetness, paired with a rich, buttery salted caramel frosting that brings just the right touch of saltiness to balance every bite. Whether you’re baking for family or surprising friends at a get-together, this recipe promises a crowd-pleasing treat that tastes like a warm hug from the oven. It’s a showstopper that’s surprisingly simple to make, and every slice offers layers of flavor that keep you coming back for more.
Ingredients You’ll Need
Every ingredient in this Banana Cake with Salted Caramel Frosting Recipe plays a vital role in creating a delicious masterpiece. From the ripeness of the bananas lending natural sweetness and moisture to the richness of the butter that tenderizes the crumb, each component is essential in building the perfect cake and irresistible frosting.
- 2 ripe bananas, mashed: The star ingredient providing sweetness, moisture, and that unmistakable banana flavor.
- ½ cup unsalted butter, softened (for cake): Adds richness and keeps the cake tender.
- ¾ cup granulated sugar: Sweetens the batter while balancing moisture.
- ¼ cup brown sugar: Brings depth and a hint of molasses flavor to the cake.
- 2 large eggs: Provide structure and help bind the ingredients together.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm aroma.
- ½ cup sour cream or plain Greek yogurt: Adds moisture and a subtle tang that brightens the cake.
- 1 ½ cups all-purpose flour: Forms the cake’s structure, so measuring carefully matters.
- 1 teaspoon baking soda: Helps the cake rise and keeps it light.
- ½ teaspoon baking powder: Adds additional lift for a fluffy texture.
- ¼ teaspoon salt: Balances sweetness and highlights the banana flavor.
- ½ cup unsalted butter (for frosting): Creates that creamy, rich base for the salted caramel.
- 1 cup packed brown sugar: The caramel’s sweet, molasses-y backbone.
- ¼ cup heavy cream: Adds luscious creaminess and smooth texture to the frosting.
- ½ teaspoon salt (or to taste): The magic touch that brings out the salted caramel’s complexity.
- 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1 teaspoon vanilla extract: Enhances the caramel flavor with subtle warmth.
How to Make Banana Cake with Salted Caramel Frosting Recipe
Step 1: Prep and Combine the Wet Ingredients
Start by preheating your oven to 350°F and greasing your cake pan. In a large bowl, cream together the softened butter with both sugars. This step is key to incorporating air and creating a fluffy base for your cake. Next, beat in the eggs one at a time, ensuring they’re fully combined before adding the next. Follow by mixing in the mashed bananas, vanilla, and sour cream, which adds an irresistible moisture and tang that perfectly complements the bananas.
Step 2: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. These dry ingredients bring structure and leavening to your cake, ensuring it rises just right without becoming dense. Gradually add this mixture to your wet ingredients, folding carefully until just combined — overmixing can lead to a tougher cake, so take it slow here.
Step 3: Bake to Perfection
Pour your batter into the prepared pan, smoothing the surface with a spatula for even baking. Slide the pan into the oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with only a few moist crumbs attached. Once baked, allow it to cool completely before tackling the delectable frosting.
Step 4: Create the Salted Caramel Frosting
For the frosting, melt the butter and brown sugar together in a saucepan over medium heat. Keep stirring until it’s bubbling gently — this step is crucial for caramelizing the sugar just right without burning it. After two minutes, stir in the heavy cream and salt, then remove from heat and let it cool slightly. Transfer this mixture to a bowl and beat in powdered sugar and vanilla until creamy and fluffy. Adjust with cream or powdered sugar if needed for the perfect spreadable consistency.
Step 5: Frost and Finish
Spread your luscious salted caramel frosting generously over the cooled banana cake. If you want to elevate your presentation, a sprinkle of flaky sea salt on top adds an irresistible crunch and highlights the caramel’s wonderful balance of sweet and salty.
How to Serve Banana Cake with Salted Caramel Frosting Recipe
Garnishes
Simple garnishes can make this cake look both beautiful and inviting. Consider adding chopped toasted walnuts or pecans to bring a lovely crunch that contrasts with the soft cake and creamy frosting. A light dusting of cinnamon or a few banana slices artistically placed on top can add a visual cue to the lovely flavors inside.
Side Dishes
This Banana Cake with Salted Caramel Frosting Recipe pairs wonderfully with classic accompaniments. A scoop of vanilla bean ice cream or a dollop of whipped cream can add a cool, creamy contrast to the warmth of the cake. For a cozy drink pairing, hot coffee or chai tea complements the caramel and banana notes charmingly.
Creative Ways to Present
If you’re feeling playful, try serving individual mini versions of this cake in mason jars layered with extra caramel sauce and crushed nuts. Alternatively, cut the cake into small squares for bite-sized treats at parties. Wrapping slices in wax paper tied with twine makes for a sweet homemade gift that friends and family will love.
Make Ahead and Storage
Storing Leftovers
After enjoying this Banana Cake with Salted Caramel Frosting Recipe, wrap your leftovers tightly in plastic wrap or store in an airtight container in the refrigerator. This will keep the cake moist and the frosting fresh for up to 3 days. Let the cake come to room temperature before serving to enjoy the fullest flavor and texture.
Freezing
You can freeze the banana cake before frosting to keep it fresh longer. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the refrigerator, then add the salted caramel frosting right before serving for that fresh-baked taste.
Reheating
If you want to enjoy a warm slice, gently reheat the cake in the microwave for about 15 seconds. This enhances the gooey nature of the caramel frosting and freshens the flavor. Just be careful not to overheat and melt your lovely frosting too much.
FAQs
Can I substitute the butter with oil in this Banana Cake with Salted Caramel Frosting Recipe?
While butter provides a rich flavor and tender crumb that’s vital, you can substitute with oil. However, the texture might be slightly different and the frosting’s richness could be impacted as butter is key to its creamy consistency.
How ripe should the bananas be for the best flavor?
For this recipe, bananas should be very ripe with lots of brown spots. The riper the bananas, the sweeter and more intense the banana flavor will be, which makes the cake incredibly moist and flavorful.
Is it possible to make the frosting less sweet?
Absolutely. You can reduce the powdered sugar slightly or increase the pinch of salt to offset sweetness. Just taste as you go to find your ideal balance.
Can I add nuts or chocolate chips to the banana cake?
Yes, adding chopped walnuts, pecans, or chocolate chips is a fantastic way to boost texture and flavor. Just fold in about half a cup of your choice before baking.
What type of pan works best for this recipe?
An 8×8-inch square pan or a 9-inch round cake pan works perfectly. Make sure to grease and flour the pan well to prevent sticking and help the cake bake evenly.
Final Thoughts
This Banana Cake with Salted Caramel Frosting Recipe is more than just a dessert; it’s a celebration of simple ingredients coming together to create something truly unforgettable. Whether you’re baking it for a special occasion or just because, this cake delivers a perfect balance of sweet banana goodness and luscious salted caramel that’s hard to resist. So grab your ingredients, tie on your apron, and treat yourself — good things definitely come to those who bake!
Print
Banana Cake with Salted Caramel Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Banana Cake with Salted Caramel Frosting is a delightful dessert that combines ripe bananas with a rich, buttery caramel glaze. Perfect for any occasion, this cake features a tender crumb and a luscious, creamy frosting with a hint of sea salt to balance the sweetness.
Ingredients
For the Banana Cake:
- 2 ripe bananas, mashed
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Salted Caramel Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- ½ teaspoon salt (or to taste)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square or 9-inch round cake pan to prevent sticking.
- Cream butter and sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add wet ingredients: Beat in the eggs one at a time to ensure even incorporation. Then add the mashed bananas, vanilla extract, and sour cream (or Greek yogurt), mixing until the batter is smooth and uniform.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute leavening agents evenly.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined to avoid overmixing and to keep the cake tender.
- Bake the cake: Pour the batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Make salted caramel frosting: In a saucepan over medium heat, melt the butter and brown sugar together. Bring to a gentle boil and cook for 2 minutes, stirring constantly to prevent burning.
- Add cream and salt: Remove from heat, add the heavy cream and salt, stirring well. Let the mixture cool for 5 to 10 minutes to avoid melting the powdered sugar in the next step.
- Beat in powdered sugar and vanilla: Transfer the caramel mixture to a mixing bowl. Beat in the powdered sugar and vanilla extract until the frosting is smooth and fluffy. Adjust consistency with cream or powdered sugar as needed.
- Frost the cake: Spread the salted caramel frosting evenly over the cooled banana cake. Optionally, sprinkle flaky sea salt on top for a finishing touch.
Notes
- This cake can be made ahead and stored in the refrigerator. For best flavor, bring to room temperature before serving.
- Add chopped walnuts or pecans to the batter to enhance texture and add a nutty flavor.
- Ensure the caramel frosting cools enough before beating to prevent the powdered sugar from melting and the frosting becoming runny.
- Use ripe bananas for the best flavor and moisture.
