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
Scale
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.
