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
Scale
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.
