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4.9 from 27 votes

Banana Cake with Salted Caramel Frosting

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!

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. Prepare banana cake as directed and let cool completely. Meanwhile prepare the caramel sauce.
  2. For the caramel sauce: have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt. 
  3. 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. 
  4. 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. 
  5. Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
  6. For the frosting: whip butter until light and fluffy. Add powdered sugar, 1/2 cup of the cooled caramel sauce, sea salt and vanilla.
  7. Mix until well combined and slightly fluffy. Chill until it becomes a more firm consistency if needed.
  8. 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. 
  9. 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.