Banana Cake with Salted Caramel

Banana Cake with Salted Caramel Frosting
Imagine a cake so indulgent, so rich, and so perfectly balanced that it becomes the talk of any gathering. That’s exactly what our Banana Cake with Salted Caramel Frosting is. This masterpiece starts with two layers of moist banana

For the Banana Cake:
Follow the link provided in the notes for the banana cake recipe.
For the Caramel Sauce:
1 cup (210g) granulated sugar
1/4 cup (60ml) 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
For the Frosting:
3/4 cup (170g) unsalted butter
3 cups (390g) powdered sugar
1 tsp vanilla extract
1/2 cup caramel sauce (prepared 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)

Prepare Banana Cake: Follow the instructions given in the banana cake recipe and let it cool completely.
Caramel Sauce: In a medium saucepan, combine sugar, water, and sea salt. Set over medium-high heat and whisk constantly until it boils, then let it boil until it turns a rich amber color. Carefully swirl the pan occasionally. Whisk in butter, then remove from heat and whisk in cream. Pour into a bowl or jar and chill until completely cooled.
Frosting: Whip butter until light and fluffy. Add powdered sugar, caramel sauce, sea salt, and vanilla extract. Mix until well combined and slightly fluffy. If needed, chill until it becomes a firmer consistency.
Assemble Cake: Spread half of the frosting over the first layer of cake, then drizzle some caramel sauce over it. Add the second layer of cake and the remaining frosting. Just before serving, top with diced bananas, nuts, more caramel sauce, chocolate shavings, and a sprinkle of coarse sea salt.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Total Time: 3 hours 10 minutes | Servings: 16

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