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Salted Caramel Banana Cake Recipe
Ash Tyrrell

Salted Caramel Banana Cake Recipe

I recently made this salted caramel banana cake, and honestly, it turned out even better than I expected. The cake was incredibly moist, full of banana flavor, and topped with a rich salted caramel cream cheese frosting that made every bite amazing. I love how the sweetness of bananas blends perfectly with the slight saltiness of caramel
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Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 220 g mashed ripe bananas about 2 large bananas – Use very ripe bananas because they add natural sweetness and moisture.
  • 90 g brown butter – Brown butter adds a deeper nutty flavor that enhances the cake.
  • 125 g light brown sugar – Provides sweetness and keeps the cake soft and moist.
  • 1 egg room temperature – Helps bind the ingredients and adds structure.
  • 1 tsp vanilla extract – Enhances the overall dessert flavor.
  • 90 g sour cream – Makes the cake extra moist and soft. You can also use full-fat yogurt.
  • 150 g all-purpose flour – The base that provides structure to the cake.
  • 1½ tsp baking powder – Helps the cake rise and become light and fluffy.
  • ½ tsp salt – Balances sweetness and enhances flavors.
  • ¾ tsp ground cinnamon – Adds a subtle warm spice flavor optional but recommended.
  • 56 g chopped pecans – Gives the cake a light crunch and extra flavor.
  • 150 g cream cheese room temperature – Adds tanginess and creamy texture.
  • 65 g brown butter – Thickens the frosting and provides a rich flavor.
  • 150 g powdered sugar – Sweetens and stabilizes the frosting.
  • 45 g salted caramel sauce – The star ingredient that adds sweet and salty caramel flavor.

Method
 

  1. Start by placing the butter in a small saucepan over medium heat. Stir it occasionally as it melts and begins to turn a deep golden color with small brown specks. Once it reaches this stage, remove it from the heat and let it cool slightly.
  2. This step gives the cake a rich nutty flavor that regular melted butter cannot provide. After browning, place the butter in the freezer for about five minutes so it cools quickly before using it in the batter.
  3. Preheat your oven to 350°F (175°C) while preparing the batter. Grease a cake pan lightly with butter and coat it with a little sugar to prevent sticking.
  4. Preparing the pan properly helps the cake release easily after baking. It also gives the edges a light sweetness and slightly crisp texture.
  5. In a mixing bowl, mash the ripe bananas thoroughly until no large chunks remain. Smooth mashed bananas help distribute the flavor evenly throughout the cake.
  6. The riper the bananas are, the sweeter and softer the cake will be. Overripe bananas with brown spots are actually perfect for baking.
  7. Add the brown butter, brown sugar, egg, vanilla extract, and sour cream to the mashed bananas. Whisk everything together until the mixture becomes smooth and well combined.
  8. These ingredients create a rich and creamy batter base. The sour cream in particular helps keep the cake soft and moist even after baking.
  9. Now add flour, baking powder, salt, and cinnamon to the bowl. Gently mix everything together until just combined and only a few flour streaks remain.
  10. Avoid overmixing at this stage because it can make the cake dense. Finally, fold in the chopped pecans for extra flavor and texture.
  11. Pour the batter into the prepared cake pan and smooth the top. Place the pan in the oven and bake for about 35–40 minutes.
  12. Check the cake by inserting a toothpick in the center. If it comes out clean, the cake is ready. Let it cool completely before adding the frosting.
  13. In a mixing bowl, beat the cream cheese and brown butter until the mixture becomes light and fluffy. Gradually add powdered sugar and continue mixing until smooth.
  14. Finally, mix in the salted caramel sauce and beat for another minute. Once the cake has cooled, spread the frosting evenly on top and drizzle extra caramel for decoration.

Notes

  • I always use very ripe bananas because they make the cake naturally sweeter and softer.
  • I make sure all ingredients are room temperature so the batter mixes smoothly.
  • I mix the batter gently because overmixing can make the cake dense instead of fluffy.
  • I keep an eye on the cake during baking since cakes can quickly go from perfect to overbaked.
  • I like to drizzle extra salted caramel on top for a more indulgent finish.