- All-purpose flour 3 cups (425g)
- Baking soda 1 tsp
- Salt 1/2 tsp • 1 kcal
- Bananas 1 1/2 cups (368g) mashed overripe
- Lemon juice 1 tsp
- Butter 1/2 cup (113g) unsalted , softened • 717 kcal
- Vegetable Oil 1/4 cup (60ml)
- Granulated sugar 1 cup (200g)
- light-brown sugar 1/2 cup (100g) packed
- Eggs 3 large • 130 kcal
- Vanilla Extract 1 tsp
- Buttermilk 1 1/2 cups (350 ml)
- Granulated sugar 1 cup (210g)
- Water 1/4 cup
- Sea salt 3/4 tsp fine
- Butter 1/4 cup (56g) unsalted , diced into 1 Tbsp pieces • 717 kcal
- Heavy Cream 2/3 cup (160ml)
- coarse Sea Salt 2 pinches , for topping
- Butter 3/4 cup (170g) unsalted • 717 kcal
- Powdered sugar 3 cups (390g) (360g)
- Vanilla Extract 1 tsp
- caramel sauce 1/2 cup
- pecans or walnuts 1/2 cup chopped , for garnish
- Bananas 2 , diced, for topping
- Semi-sweet chocolate shavings, for garnish
This isn’t any old banana cake – this is salted caramel banana cake! Moist, tasty banana cake is sandwiched with a caramel frosting and drizzled with salted caramel sauce.
It’s the ultimate cake to impress the banana fans amongst your friends and family, and although it takes a while to make, the results are worth it.
To make the cake:
Preheat oven to 325F/150C/gas mark 3.
Butter two 9-inch round cake pans then line the bottom with a round of parchment paper, butter parchment, and dust lightly with flour. Alternatively, use a deep 9inch springform cake tin and cut the cake in half after it’s cooled.
In a mixing bowl, whisk together flour, baking soda, and salt for 30 seconds. Set aside.
Mash bananas with 1 tsp lemon juice.
Use an electric stand mixer fitted with a paddle attachment to whip together butter, 2 Tbsp vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy.
Stir in the remaining 2 Tbsp vegetable oil then blend in eggs one at a time.
Stir in vanilla and mashed bananas.
With mixer set on low speed, slowly add flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition.
Divide batter evenly among prepared cake pans and spread batter into an even layer.
Bake in preheated oven 45 – 50 minutes, OR until a skewer inserted into the center comes out clean. To cook in one large cake tin, add at least another 20-30 minutes on to the cooking time.
Let the cake cool completely before making the caramel sauce and frosting.
For the caramel sauce: have all caramel ingredients ready before you start. I used Carnation brand caramel, which comes in a tin and can be used for all cooking purposes. Simply add the required amount to the frosting, and drizzle some over the cake topping.
If you want to make the sauce from scratch, follow the instructions below:
In a medium saucepan combine sugar, water, and sea salt.
Set over medium-high heat and whisk constantly until it begins to boil, then allow the mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally.
Immediately whisk in butter then remove from heat and whisk in cream (be careful, it will steam! A long-handled whisk is recommended) and stir until smooth.
Allow to cool for several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
For the frosting:
whip butter until light and fluffy. Add powdered sugar, 1/2 cup of the Carnation caramel sauce or cooled caramel sauce, sea salt and vanilla.
Mix until well combined and slightly fluffy. Chill until it becomes a firmer consistency if needed.
To assemble the cake: If you made one large cake, cut carefully in half. Spread about half of the frosting over the first layer of cake then drizzle and spread a fair spoonful of the caramel sauce over the frosting.
Top with the second layer of cake then add remaining frosting. Just before serving top with the bananas (if using) and nuts, then drizzle over remaining caramel sauce, sprinkle with shaved chocolate and coarse sea salt.
Slice and serve. Enjoy!