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
Scale
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
