Banana Cake with Salted Caramel Frosting

Name: Banana Cake with Salted Caramel Frosting
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 16 serving
Ingredients: Banana Cake recipe; 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; 3/4 cup (170g) unsalted butter; 3 cups (390g) (360g) powdered sugar; 1 tsp vanilla extract; 1/2 cup Caramel sauce; 1/2 cup chopped pecans or walnuts; 2 bananas; Semi-sweet chocolate shavings

User Reviews

4.9

27 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Additional Time
2 hrs
Total Time
1 hr 10 mins
Servings
16
Course
Dessert
Cuisine
American

Banana Cake with Salted Caramel Frosting

Iris Warren

Report

Such and incredibly delicious banana cake that everyone will love! Two layers of moist banana cake are topped with a luscious caramel frosting, a sweet and salty caramel sauce, crunchy walnuts and sweet banana slices. The perfect cake for any occasion!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

Banana Cake recipe see notes

Caramel sauce

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

Frosting

3/4 cup (170g) unsalted butter
3 cups (390g) (360g) 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)

Add to Shopping List

Instructions

Prepare banana cake as directed and let cool completely. Meanwhile prepare the caramel sauce.
For the caramel sauce: have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt.
Set over medium-high heat and whisk constantly until it begins to boil, then allow mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally.
Immediately whisk in butter then remove from heat and whisk in cream (be careful, it will steam! A long handled whisk is recommend) and stir until smooth.
Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
For the frosting: whip butter until light and fluffy. Add powdered sugar, 1/2 cup of the cooled caramel sauce, sea salt and vanilla.
Mix until well combined and slightly fluffy. Chill until it becomes a more firm consistency if needed.
To assemble cake: spread about half of the frosting over first layer of cake then drizzle and spread a fair spoonful of the caramel sauce over the frosting.
Top with the second layer of cake then add remaining frosting. Just before serving top with the bananas* and nuts, then drizzle over remaining caramel sauce, sprinkle with shaved chocolate and coarse sea salt.

Notes

Follow link HERE for the recipe for the banana cake. Only make the cake portion.
*To slow browning of the bananas if needed, you can soak them in a lemon water solution for about 1 minute. Just add 1 Tbsp lemon juice to about 1 cup of water then dry slightly on paper towels.