If you have a soft spot for rich, moist cakes that combine the comforting taste of ripe bananas with a luscious, buttery glaze, then this Banana Cake with Salted Caramel Frosting Recipe is about to become your new best friend. Picture tender cake layers bursting with natural banana sweetness, perfectly balanced by a decadently smooth salted caramel frosting that melts in your mouth. It’s a match made in heaven, elevating humble bananas into a showstopper dessert that’s ideal for any occasion, from family gatherings to cozy afternoon treats.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, pantry-friendly ingredients, each playing a crucial role in creating the perfect balance of flavor, texture, and color. From the mellow sweetness of bananas to the deep richness of brown sugar, every component lends itself to making this dessert utterly irresistible.
- Mashed Ripe Bananas (1 ½ cups): The star ingredient that brings natural sweetness and moisture, keeping the cake wonderfully tender.
- All-Purpose Flour (2 cups): Provides structure and the perfect crumb, ensuring the cake holds together without being dense.
- Baking Powder (1 ½ teaspoons) and Baking Soda (½ teaspoon): These leaveners make the cake rise beautifully, producing a light and fluffy texture.
- Salt (½ teaspoon) and Ground Cinnamon (½ teaspoon): Enhance the overall flavor, adding warmth and balancing sweetness.
- Unsalted Butter (½ cup for cake, ½ cup for frosting): Contributes richness and moistness, essential for that melt-in-your-mouth feel.
- Granulated Sugar (½ cup) and Brown Sugar (½ cup for cake, 1 cup for frosting): Brown sugar adds a deep, caramel-like flavor, while granulated sugar helps with tenderness and color.
- Eggs (2 large): Bind ingredients together and add richness.
- Vanilla Extract (1 teaspoon for cake, ½ teaspoon for frosting): Brings a lovely aromatic sweetness that ties everything together.
- Sour Cream (½ cup): Adds moisture and a slight tang, balancing the cake’s sweetness and creating a velvety texture.
- Whole Milk (¼ cup): Helps loosen the batter for a smooth pour and tender crumb.
- Heavy Cream (¼ cup for frosting): Gives the caramel frosting its silky richness and creamy texture.
- Powdered Sugar (2 cups): Sweetens and thickens the frosting for perfect spreadability.
- Sea Salt (½ teaspoon for frosting, plus extra to sprinkle): Adds that essential contrast to the caramel’s sweetness, making the frosting truly pop.
How to Make Banana Cake with Salted Caramel Frosting Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the moment your batter is mixed. Grease and flour a 9×13-inch baking pan thoroughly so the banana cake slides out easily once baked, avoiding any frustrating sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step ensures your leavening agents and spices are evenly distributed for consistent flavor and rise throughout the cake.
Step 3: Cream Butter and Sugars
In a large bowl, beat unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. This process traps air, which helps create a tender, airy cake crumb you’ll adore.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time to fully incorporate them and avoid curdling. Then add vanilla extract and mashed bananas, mixing gently but thoroughly so their natural sweetness permeates the batter.
Step 5: Incorporate Wet and Dry Ingredients
Stir in sour cream and whole milk next, which contribute to the batter’s moist but silky texture. Gradually add the dry ingredients, folding them in just until you no longer see flour to keep the cake soft and tender. Avoid over-mixing.
Step 6: Bake the Cake
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. This waits confirm that the cake is perfectly cooked through without drying out.
Step 7: Cool Completely
Allow the banana cake to cool entirely in the pan on a wire rack—a crucial step to prevent the salted caramel frosting from melting upon contact. Patience here pays off in frosting perfection.
Step 8: Make the Salted Caramel Frosting
In a saucepan over medium heat, melt butter. Stir in brown sugar and cook for 2 minutes to develop the caramel flavor. Add heavy cream and sea salt, bring the mixture to a gentle boil, then simmer for 1 minute. Remove from heat and let cool for 10 minutes to thicken slightly.
Step 9: Finish the Frosting and Apply
Whisk powdered sugar and vanilla extract into the cooled caramel mixture until smooth and fluffy. Spread this luscious frosting generously over the cooled cake. For an extra touch, sprinkle a pinch of sea salt on top to enhance that classic salted caramel contrast.
How to Serve Banana Cake with Salted Caramel Frosting Recipe
Garnishes
Fresh banana slices or chopped toasted pecans are fantastic garnishes for this cake, providing a fresh or crunchy texture to complement the soft, rich cake. A delicate dusting of cinnamon on top can also add warmth and color.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to elevate your experience even further. A cup of strong black coffee or herbal tea makes an excellent beverage side to balance the dessert’s sweetness.
Creative Ways to Present
Serve the cake in neat squares on a rustic wooden board or elegant dessert plates with drizzled caramel sauce around the edge for a restaurant-quality presentation. You can also stack smaller slices as mini banana cake towers, garnished with edible flowers or gold leaf for special occasions.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep leftover banana cake tightly covered at room temperature for up to two days to preserve its moistness. For longer freshness, refrigerate the cake wrapped well in plastic or an airtight container for up to a week.
Freezing
You can freeze unfrosted banana cake layers wrapped in plastic wrap and foil for up to three months. Thaw overnight in the fridge before frosting. The salted caramel frosting is best made fresh but can be frozen separately in an airtight container for a month.
Reheating
If refrigerated, bring slices to room temperature before serving—or warm gently in a microwave for 15-20 seconds to revive that soft, freshly baked feel without melting the frosting.
FAQs
Can I substitute the all-purpose flour with gluten-free flour?
Yes, you can use a gluten-free flour blend 1:1, but ensure it contains xanthan gum or another binder for best texture. The cake might be slightly denser but still delicious.
What’s the best way to ripen bananas quickly for this recipe?
To ripen bananas fast, place them in a brown paper bag with an apple or tomato at room temperature. The ethylene gas speeds up the ripening process, usually within two days.
Can I make the salted caramel frosting ahead of time?
Absolutely! Prepare the frosting up to a day in advance and store it covered in the fridge. Bring it to room temperature and beat it lightly before spreading on the cake for best results.
Is it necessary to use sour cream in the cake batter?
Sour cream adds a subtle tang and extensive moisture, making the cake tender. If unavailable, plain Greek yogurt is a good substitute, keeping the texture intact.
How do I prevent the caramel frosting from being too soft?
Cooling the caramel mixture correctly before adding powdered sugar is key. If the frosting feels too soft, chill it briefly in the fridge and then whisk again to firm it up for easier spreading.
Final Thoughts
This Banana Cake with Salted Caramel Frosting Recipe truly celebrates the harmony of flavors and textures that make desserts so unforgettable. It’s the kind of recipe you’ll want to share with friends and family over and over, spreading joy bite by bite. Trust me, once you try it, this banana and caramel love affair will be a staple in your baking repertoire forever.
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Banana Cake with Salted Caramel Frosting Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This moist and delicious Banana Cake with Salted Caramel Frosting features ripe bananas baked into a tender cake topped with a rich, buttery salted caramel frosting. Perfect for dessert or special occasions, this American classic combines warm cinnamon spices with a luscious caramel finish for a decadent treat.
Ingredients
For the Cake:
- 1 ½ cups mashed ripe bananas (about 3–4 bananas)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
For the Salted Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugars: In a large bowl, use a hand or stand mixer to cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Bananas: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and then fold in the mashed ripe bananas evenly.
- Mix in Sour Cream and Milk: Blend in the sour cream and whole milk to the wet mixture until smooth and well combined, ensuring a moist batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- Make Salted Caramel Frosting: In a saucepan over medium heat, melt the butter. Stir in the packed brown sugar and cook for 2 minutes, stirring constantly. Add the heavy cream and sea salt, bring mixture to a gentle boil, then simmer for 1 minute. Remove from heat and let cool for 10 minutes.
- Whisk in Powdered Sugar and Vanilla: After cooling, whisk in the powdered sugar and vanilla extract until the frosting is smooth and fluffy.
- Frost the Cake: Spread the salted caramel frosting evenly over the cooled cake. Optionally, sprinkle a pinch of sea salt on top for an extra salty-sweet finish.
Notes
- Ensure the cake is fully cooled before frosting to prevent the caramel frosting from melting.
- For an extra indulgent touch, drizzle warm caramel sauce over the frosted cake before serving.
- Store the cake covered at room temperature for up to 2 days or refrigerate to maintain freshness for longer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
