If you’re looking for a show-stopping dessert that feels like a warm hug in cake form, you’ve just found it with this Banana Cake with Salted Caramel Frosting Recipe. Imagine tender, moist banana cake layers bursting with natural sweetness, smothered in a luscious, buttery salted caramel frosting that brings just the perfect balance of salty and sweet. Every bite is a delightful dance of flavors and textures, from the creamy frosting to the slight crunch of pecans or walnuts on top. This is not just any banana cake—it’s a crowd-pleaser that elevates a classic flavor into something truly magical, perfect for any occasion that calls for an indulgent treat.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential, each playing a key role in building the tender texture, rich flavor, and irresistible look of this cake. From ripe bananas that infuse moisture and sweetness, to the fine balance of salted caramel components, every element enhances the overall experience.
- Banana Cake layers: Use your favorite banana cake recipe or as noted, ripe bananas provide moistness and natural sweetness.
- 1 cup (210g) granulated sugar: Sweetens the caramel while helping it achieve the perfect amber color.
- 1/4 cup water: Assists in dissolving the sugar evenly to create smooth caramel.
- 3/4 tsp Morton Fine Sea Salt: Adds that essential salty kick that balances the sweetness beautifully.
- 1/4 cup (56g) unsalted butter, diced: Enriches the caramel with a creamy texture and depth.
- 2/3 cup (160ml) heavy cream: Gives the frosting and caramel their signature luscious, velvety mouthfeel.
- 2 pinches Morton Coarse Sea Salt: Sprinkled on top for visual appeal and a burst of saltiness in every bite.
- 3/4 cup (170g) unsalted butter: Whipped to fluffy perfection for the frosting base.
- 3 cups (390g) powdered sugar: Sweetens and stabilizes the frosting without any grit.
- 1 tsp vanilla extract: Enhances all the flavors with warm, aromatic notes.
- 1/2 cup caramel sauce (prepared): The star ingredient mixed into the frosting for that irresistible salted caramel essence.
- 1/2 cup chopped pecans or walnuts (optional): Adds crunch and a touch of nuttiness as garnish.
- 2 bananas, diced (optional topping): Fresh banana pieces to amplify the fruity, fresh sensation.
- Semi-sweet chocolate shavings (optional): A decadent touch that pairs beautifully with the caramel and banana.
How to Make Banana Cake with Salted Caramel Frosting Recipe
Step 1: Prepare the Banana Cake Base
Start by baking your banana cake according to your favorite recipe or the one noted in the directions. Make sure the cake cools completely before moving on; this helps the frosting spread smoothly without melting and keeps the layers sturdy for assembling.
Step 2: Make the Salted Caramel Sauce
Gather your caramel ingredients: sugar, water, and fine sea salt. Combine them in a medium saucepan over medium-high heat. Stir constantly until the sugar dissolves and the mixture boils. Then, allow it to cook undisturbed while you gently swirl the pan to promote even caramelization. Watch carefully as the color transforms to a rich amber—that’s the magic moment. Remove from heat and whisk in the diced butter, and then slowly add your heavy cream while whisking vigorously. Be careful here as the mixture steams and bubbles. Set aside to cool before storing in the fridge.
Step 3: Whip the Salted Caramel Frosting
Take unsalted butter and whip it until light and fluffy. Gradually add powdered sugar, then half a cup of your chilled caramel sauce, sea salt, and vanilla extract. Keep mixing until everything forms a slightly fluffy and smooth frosting. If it feels too soft, pop it in the fridge briefly to firm up before assembling the cake.
Step 4: Assemble the Cake Layers
Begin by spreading about half of your frosting evenly across the bottom banana cake layer. Next, drizzle and gently spread a good spoonful of the caramel sauce over the frosting. Top with the second cake layer, then cover with the remaining frosting. This layered approach ensures every bite bursts with caramel-y goodness.
Step 5: Garnish for the Finishing Touch
Just before serving, add those optional diced bananas, a sprinkle of nuts, drizzled caramel sauce, semi-sweet chocolate shavings, and a light dusting of coarse sea salt. These add contrast and texture, making the cake not only taste amazing but look stunning too.
How to Serve Banana Cake with Salted Caramel Frosting Recipe
Garnishes
Fresh diced bananas bring brightness and freshness, while chopped pecans or walnuts add a pleasing crunch to contrast the smooth frosting. A sprinkle of coarse sea salt over the top amps up the caramel flavor and adds a sophisticated twist that will leave your guests intrigued and delighted.
Side Dishes
This luscious cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream, which adds a creamy complement without overpowering the main event. A hot cup of coffee or spiced chai tea also harmonizes beautifully, bringing warmth and balance to every bite.
Creative Ways to Present
Try serving slices with extra caramel sauce drizzled artistically on each plate, adding a sprinkle of chocolate shavings and nuts around the edges for a restaurant-worthy presentation. For a fun twist, turn the cake into individual mini cakes or cupcakes, making it perfect for parties or gatherings where grab-and-go desserts shine.
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana Cake with Salted Caramel Frosting Recipe in an airtight container in the refrigerator. This keeps the frosting firm and preserves the freshness of the bananas inside the cake. It will stay delicious for up to 4 days, giving you plenty of time to savor every slice.
Freezing
You can freeze this cake either whole or sliced. Wrap it tightly with plastic wrap and then foil to prevent freezer burn. When properly stored, it keeps well for up to 2 months. Thaw overnight in the refrigerator before serving to maintain its integrity and flavor.
Reheating
Because of the caramel frosting, it’s best to serve this cake at room temperature. If refrigerated, take it out about 30 minutes before serving so the flavors and textures shine through. Avoid microwaving as that can melt the frosting and change the cake’s texture.
FAQs
Can I use store-bought caramel sauce instead of making my own?
Yes! While homemade caramel gives you that fresh, buttery richness with perfect salt balance, a good quality store-bought caramel sauce works well especially if you’re short on time.
What kind of bananas work best for this cake?
Overripe bananas with brown spots are ideal since they’re sweeter, more flavorful, and make the cake moist and tender. Don’t use bananas that are still green or underripe.
Can I make the salted caramel frosting ahead of time?
Absolutely! The frosting keeps well in the fridge for up to 3 days. Just let it come to room temperature before spreading so it softens nicely for easy frosting.
What if I don’t like nuts as a garnish?
Feel free to skip the nuts altogether or swap them with toasted coconut flakes or even edible flowers for a unique garnish that still adds visual appeal and texture.
Is this cake suitable for special occasions?
Definitely. This banana cake with salted caramel frosting recipe is elegant and indulgent enough for birthdays, holidays, or any celebration where you want to impress with a homemade dessert.
Final Thoughts
This Banana Cake with Salted Caramel Frosting Recipe is genuinely one of those cakes you’ll keep coming back to because it brings together comfort, sophistication, and pure deliciousness in every bite. Whether you bake it for yourself, a friend, or a special occasion, it carries a warmth and richness that will have everyone asking for seconds—and the recipe. Give it a try; your kitchen and your taste buds will thank you!
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Banana Cake with Salted Caramel Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Cake with Salted Caramel Frosting is a luscious dessert that combines moist, flavorful banana cake layers with a rich, buttery salted caramel frosting. The luscious caramel sauce made from scratch adds depth and a perfect balance of sweet and salty, complemented by optional toppings like chopped nuts, fresh banana chunks, and semi-sweet chocolate shavings. Ideal for gatherings or a special treat, this cake captivates with its indulgent flavors and creamy texture.
Ingredients
Banana Cake
- Banana Cake layers (prepared separately, see notes)
Salted Caramel Sauce
- 1 cup (210g) granulated sugar
- 1/4 cup water
- 3/4 tsp Morton Fine Sea Salt
- 1/4 cup (56g) unsalted butter, diced into 1 Tbsp pieces
- 2/3 cup (160ml) heavy cream
Salted Caramel Frosting
- 3/4 cup (170g) unsalted butter
- 3 cups (390g) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup caramel sauce (from above)
- 3/4 tsp Morton Fine Sea Salt (included in caramel sauce and frosting)
Toppings (Optional)
- 2 bananas, diced
- 1/2 cup chopped pecans or walnuts
- Semi-sweet chocolate shavings
- 2 pinches Morton Coarse Sea Salt (for sprinkling)
Instructions
- Prepare Banana Cake: Bake the banana cake according to your favorite recipe or the notes provided. Allow the cake to cool completely before frosting.
- Make Caramel Sauce: Gather all ingredients for the caramel sauce. In a medium saucepan, combine granulated sugar, water, and fine sea salt. Place over medium-high heat and whisk constantly until boiling begins. Then, stop whisking and let the mixture boil undisturbed, swirling the pan occasionally, until it reaches a rich amber color.
- Add Butter and Cream: Immediately whisk in the diced butter until melted, then remove the pan from heat and slowly whisk in the heavy cream (careful as it will steam vigorously). Stir until smooth and fully incorporated.
- Cool Caramel Sauce: Transfer the caramel sauce to a glass bowl or jar and let it cool for several minutes at room temperature. Then chill it in the refrigerator until completely cooled and set.
- Prepare Frosting: In a mixing bowl, whip the unsalted butter until light and fluffy. Gradually add powdered sugar, half a cup of the cooled caramel sauce, fine sea salt, and vanilla extract. Mix thoroughly until smooth and slightly fluffy. If the frosting is too soft, chill it until it firms up to the desired consistency.
- Assemble Cake – First Layer: Spread about half of the frosting evenly over the first layer of cooled banana cake. Drizzle and spread a spoonful of the caramel sauce over the frosting.
- Assemble Cake – Second Layer: Place the second layer of banana cake on top. Evenly spread the remaining frosting over the top layer.
- Decorate: Just before serving, garnish the cake with diced bananas, chopped nuts, semi-sweet chocolate shavings, a drizzle of the remaining caramel sauce, and a sprinkle of coarse sea salt.
Notes
- The banana cake base can be your favorite recipe or a classic moist banana cake; ensure it is completely cooled before frosting.
- The caramel sauce should be made carefully to prevent burning; use a long-handled whisk to avoid steam burns when adding cream.
- If frosting is too soft, chilling helps achieve proper spreadable consistency.
- Optional toppings add texture and flavor contrast but can be omitted if preferred.
- Store leftover cake refrigerated and bring to room temperature before serving for best flavor.
