Name: Banana Cake with Salted Caramel Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup granulated sugar; 1/4 cup water; 3/4 tsp Morton Fine Sea Salt; 1/4 cup unsalted butter (diced into 1 Tbsp pieces); 2/3 cup heavy cream; 2 pinches Morton Coarse Sea Salt (for topping); 3/4 cup unsalted butter (softened); 3 cups powdered sugar; 1 tsp vanilla extract; 1/2 cup caramel sauce (from above); 1/2 cup chopped pecans or walnuts (for garnish (optional)); 2 bananas diced (for topping (optional)); Semi-sweet chocolate shavings (for garnish (optional))

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Indulging in a slice of moist, fluffy banana cake topped with a luscious salted caramel frosting is not just a treat; it’s an experience that dances on your taste buds. This Banana Cake with Salted Caramel Frosting is the perfect dessert for any occasion, whether it’s a birthday celebration, a cozy family gathering, or a simple afternoon delight. The harmonious blend of sweet banana flavor paired with rich, buttery caramel creates a sensational dessert that will leave everyone asking for seconds. Let’s dive into the details of this delightful recipe!

Reasons to Love Banana Cake with Salted Caramel Frosting

There are countless reasons to fall head over heels for this cake. First and foremost, the flavor combination is divine. The natural sweetness of ripe bananas pairs beautifully with the decadent salted caramel, creating a balance that is both comforting and sophisticated.

Furthermore, the texture of the cake is incredibly moist, thanks to the bananas, while the frosting adds a creamy, velvety layer that elevates each bite. Not to mention, the cake is simple to make, requiring minimal ingredients and tools. It’s an excellent way to use up overripe bananas, turning what might be waste into a show-stopping dessert.

Ingredients at a Glance

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
2 pinches Morton Coarse Sea Salt, for topping
3/4 cup (170g) unsalted butter, softened
3 cups (390g) powdered sugar
1 tsp vanilla extract
1/2 cup caramel sauce (from above)
1/2 cup chopped pecans or walnuts, for garnish (optional)
2 bananas, diced, for topping (optional)
Semi-sweet chocolate shavings, for garnish (optional)

Essential Tools for Success

Mixing bowls: For combining your ingredients effortlessly.
Hand mixer or stand mixer: To achieve that light and fluffy cake texture.
9×13 inch baking pan: The perfect size for baking your banana cake.
Saucepan: For preparing the salted caramel sauce.
Spatula: To help spread your frosting evenly.
Cooling rack: Essential for cooling your cake before frosting.

Method: Banana Cake with Salted Caramel Frosting

Step 1: Prepare Your Baking Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray. This will ensure your cake slides out easily once baked.

Step 2: Make the Banana Cake Batter

In a large mixing bowl, cream together 3/4 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. This will take about 3-4 minutes with a hand mixer.

Next, add in 2 ripe bananas, mashing them with a fork before mixing until well combined. Add in 1 tsp of vanilla extract, mixing until incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tsp of baking soda, and 1/2 tsp of baking powder. Gradually add this mixture to the banana mixture, alternating with 1/2 cup of milk. Mix until just combined.

Step 4: Bake the Cake

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Step 5: Prepare the Salted Caramel Sauce

While the cake is baking, prepare the salted caramel sauce. In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let it simmer.

Keep an eye on it as it turns a deep amber color, about 8-10 minutes. Remove from heat and carefully add 1/4 cup of diced unsalted butter, whisking until melted. Slowly drizzle in 2/3 cup of heavy cream, whisking until smooth. Add in 3/4 tsp of Morton Fine Sea Salt and let it cool slightly.

Step 6: Make the Frosting

In a mixing bowl, beat together 3/4 cup of softened unsalted butter with 3 cups of powdered sugar until creamy. Gradually add in 1/2 cup of your prepared caramel sauce and 1 tsp of vanilla extract, mixing until fluffy and well combined.

Step 7: Frost the Cake

Once the cake has cooled completely, spread a generous layer of salted caramel frosting on top. Drizzle additional caramel sauce over the frosting, sprinkle with 2 pinches of Morton Coarse Sea Salt, and top with optional chopped pecans or walnuts and diced bananas for added texture and flavor.

Seasonal Adaptations

Fall: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, spiced flavor.
Spring: Incorporate fresh berries, such as strawberries or blueberries, into the batter for a fruity twist.
Summer: Serve with a scoop of vanilla ice cream on the side for a refreshing dessert.
Winter: Use chocolate ganache instead of frosting for a rich, indulgent treat.

Things That Go Wrong

Even the best bakers can encounter some hiccups. Here are a few common issues:

Dense cake: Ensure your baking powder is fresh and don’t overmix the batter.
Burnt caramel: Monitor the sugar closely while it cooks; it can go from perfect to burnt very quickly.
Frosting too runny: If your frosting is too thin, add more powdered sugar to thicken it up.
Cake sticking to the pan: Make sure to grease the pan well or line it with parchment paper.

Save for Later: Storage Tips

This Banana Cake with Salted Caramel Frosting can be stored in several ways:

At room temperature: Cover the cake with plastic wrap for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days. The frosting may firm up in the fridge, so let it sit at room temperature for a bit before serving.
Freezer: Wrap individual slices in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before enjoying.

Before You Go

This Banana Cake with Salted Caramel Frosting is not just a dessert; it’s a masterpiece that combines simplicity with elegance. The moist, flavorful cake paired with the rich, salted caramel frosting is sure to impress anyone lucky enough to have a slice. Perfect for any occasion or even as a special treat for yourself, this cake is a delightful way to celebrate the beloved banana. So, gather your ingredients, follow the steps, and enjoy every delicious bite of this heavenly creation!