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Salted Caramel Banana Cake
Ben Carraoli

Salted Caramel Banana Cake

I recently baked this salted caramel banana cake, and honestly, it turned out even better than I expected. The cake is incredibly soft, moist, and filled with rich banana flavor.
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Total Time 1 hour
Servings: 8
Calories: 562
Ingredients Method Notes

Ingredients
  

  • 220 g mashed ripe bananas about 2 large bananas
  • 90 g brown butter
  • 125 g light brown sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 90 g sour cream
  • 150 g all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¾ tsp ground cinnamon optional
  • 56 g chopped pecans optional
  • 150 g cream cheese room temperature
  • 65 g brown butter
  • 150 g powdered sugar
  • 45 g salted caramel sauce

Method
 

  1. Start by melting butter in a small saucepan over medium heat. Stir occasionally until the butter turns golden brown and develops small brown specks. This process gives the butter a nutty aroma and deeper flavor. Let the butter cool slightly before using it in the batter.
  2. Preheat your oven to 350°F (175°C) and grease a springform cake pan. Lightly coat the pan with sugar or flour to prevent sticking. Preparing the pan properly helps the cake release easily after baking.
  3. In a mixing bowl, mash ripe bananas until smooth with very few lumps. The smoother the bananas, the better they blend into the batter. This step also helps distribute the banana flavor evenly throughout the cake.
  4. Add the brown butter, brown sugar, egg, vanilla extract, and sour cream to the mashed bananas. Whisk the mixture until smooth and fully combined. These ingredients create a rich and moist cake base.
  5. In another bowl, mix flour, baking powder, salt, and cinnamon. Gradually fold the dry ingredients into the banana mixture. Stir gently until just combined to avoid over-mixing the batter.
  6. Fold chopped pecans into the batter if you like a bit of crunch. Nuts add both flavor and texture to the cake. Make sure they are evenly distributed throughout the mixture.
  7. Pour the batter into the prepared cake pan and spread it evenly. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding frosting.
  8. In a mixing bowl, beat cream cheese and brown butter until light and fluffy. Add powdered sugar and mix until smooth. Finally, blend in the salted caramel sauce for that signature sweet and salty flavor.
  9. Spread the frosting evenly over the cooled cake. Drizzle extra salted caramel sauce on top for decoration. Slice the cake and serve for a beautiful homemade dessert.

Notes

  • I always use very ripe bananas because they make the cake sweeter and softer.
  • I avoid overmixing the batter because it can make the cake dense instead of fluffy.
  • I let the cake cool completely before frosting so the frosting doesn’t melt.
  • I like adding a little extra caramel drizzle on top for a bakery-style finish.
  • I sometimes toast the pecans lightly to enhance their flavor.