Introduction

Discover the irresistible combination of rich salted caramel and sweet banana in this delightful Salted Caramel Banana Cake. Moist, flavorful, and topped with a luscious caramel layer, this cake is perfect for a cozy afternoon treat or special occasion.

Salted Caramel Banana Cake Bliss Recipe - Recipe Image

Ingredients

100 g unsalted butter (softened)
200 g muscovado sugar
3 large bananas (overripe)
1 pinch salt
250 g plain flour
2 tsp baking powder
1 tsp ground cinnamon (adjust to taste)
1 tsp ground ginger (adjust to taste)
150 g caster sugar
100 g unsalted very soft butter
3 large eggs
200 g sour cream (or Greek yogurt)
200 g granulated sugar (for caramel)
120 ml heavy cream
1 tsp sea salt

Instructions

Step 1: Place the unsalted butter and muscovado sugar in a small saucepan and cook over medium heat until melted and well combined.
Step 2: Add a pinch of salt to the caramel mixture.
Step 3: Pour the warm caramel into a pre-prepared 23 cm round cake tin, spreading it evenly to cover the bottom.
Step 4: Preheat your oven to 350°F (180°C) without a fan.
Step 5: Lightly grease and line a 9 inch (23 cm) cake tin with parchment paper.
Step 6: In a large bowl, combine plain flour, baking powder, ground cinnamon, ground ginger, caster sugar, the very soft butter, eggs, and sour cream (or Greek yogurt).
Step 7: Beat the mixture until fully combined and smooth.
Step 8: Slice the bananas and arrange them evenly over the caramel layer in the cake tin.
Step 9: Spoon the cake batter gently over the banana layer, spreading it evenly.
Step 10: Bake in the preheated oven for 55 minutes to 1 hour, or until a skewer inserted in the center comes out clean.
Step 11: Allow the cake to cool in the tin for about 10 minutes.
Step 12: If needed, slice off the dome to create a flat surface.
Step 13: Carefully flip the cake onto a serving plate.
Step 14: Serve immediately, optionally garnished with a sprinkle of sea salt for an extra burst of flavor.

Tips & Variations

Use very ripe bananas to enhance natural sweetness and moisture in the cake.
For a richer caramel, slowly heat the granulated sugar with the heavy cream and sea salt until smooth before pouring into the pan.
Swap sour cream for Greek yogurt for a slightly tangier taste and a softer texture.
Add chopped nuts like pecans or walnuts on top of the bananas for added crunch.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices gently in the microwave for about 15-20 seconds to enjoy warm. This cake also freezes well; wrap tightly and freeze for up to 2 months, thawing overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white sugar instead of muscovado sugar?

Yes, you can substitute muscovado sugar with brown sugar or a mix of white sugar and molasses to maintain the caramel flavor, although the taste may be slightly less rich.

Do I need to prepare the caramel separately before adding bananas?

It’s best to make the caramel first and pour it into the cake tin before layering bananas and batter. This ensures a smooth caramel base that sets beautifully under the cake as it bakes.

Salted Caramel Banana Cake Bliss Recipe

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★★★★★

4.7 from 142 reviews

Indulge in the rich and decadent Salted Caramel Banana Cake, a delightful blend of moist banana cake layered over buttery salted caramel. This cake combines the natural sweetness of overripe bananas with warm spices and a luscious homemade caramel sauce, baked to perfection for an irresistible dessert treat.

Author: Elias
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Caramel Sauce

200 g granulated sugar
120 ml heavy cream
1 tsp sea salt
100 g unsalted butter (softened)
200 g muscovado sugar
1 pinch salt

Cake Batter

3 large bananas (overripe)
250 g plain flour
2 tsp baking powder
1 tsp ground cinnamon (adjust to taste)
1 tsp ground ginger (adjust to taste)
150 g caster sugar
100 g unsalted very soft butter
3 large eggs
200 g sour cream (or Greek yogurt)

Instructions

Make Caramel Sauce: Place unsalted butter and muscovado sugar in a small saucepan. Cook over medium heat until melted and well combined, forming a smooth caramel.
Add Salt: Add a pinch of salt to the caramel mixture to create the salted caramel base.
Prepare Cake Tin Caramel Layer: Pour the warm caramel into a pre-prepared 23 cm (9 inch) round cake tin, spreading it evenly to cover the bottom.
Preheat Oven: Preheat your oven to 350°F (180°C) without fan (conventional oven setting).
Prepare Cake Tin: Lightly grease and line the same 23 cm (9 inch) cake tin with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine plain flour, baking powder, ground cinnamon, and ground ginger.
Combine Wet Ingredients: Add caster sugar, soft butter, eggs, and sour cream or Greek yogurt to the dry ingredients.
Beat the Batter: Beat all the ingredients thoroughly until smooth and fully combined, creating a consistent cake batter.
Arrange Bananas: Slice the overripe bananas and layer them carefully on top of the caramel in the cake tin.
Add Cake Batter: Spoon the prepared cake batter gently over the banana layer, spreading evenly.
Bake: Place the tin in the oven and bake for 55 minutes to 1 hour, or until a skewer inserted into the center comes out clean.
Cool Cake: Allow the cake to cool in the tin for about 10 minutes before removing.
Level Cake Surface: If necessary, slice off the dome of the cake to create a flat surface for serving.
Invert Cake: Flip the cake onto a serving plate so the caramel and bananas are on top.
Serve: Serve immediately, optionally garnishing with a sprinkle of sea salt for an extra savory touch.

Notes

Use fully ripe bananas for maximum sweetness and moisture.
You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
Ensure the caramel is warm but not too hot when pouring into the cake tin to avoid burns.
Line the cake tin with parchment paper for easy release and cleanup.
Adjust spices (cinnamon and ginger) according to your preference for warmth and flavor intensity.
This cake tastes even better the next day as the flavors meld together.

Keywords: Salted caramel banana cake, banana cake recipe, caramel cake, moist banana cake, spiced banana cake, homemade caramel sauce dessert