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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.

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

  1. 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.
  2. Add Salt: Add a pinch of salt to the caramel mixture to create the salted caramel base.
  3. 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.
  4. Preheat Oven: Preheat your oven to 350°F (180°C) without fan (conventional oven setting).
  5. Prepare Cake Tin: Lightly grease and line the same 23 cm (9 inch) cake tin with parchment paper to prevent sticking.
  6. Mix Dry Ingredients: In a large bowl, combine plain flour, baking powder, ground cinnamon, and ground ginger.
  7. Combine Wet Ingredients: Add caster sugar, soft butter, eggs, and sour cream or Greek yogurt to the dry ingredients.
  8. Beat the Batter: Beat all the ingredients thoroughly until smooth and fully combined, creating a consistent cake batter.
  9. Arrange Bananas: Slice the overripe bananas and layer them carefully on top of the caramel in the cake tin.
  10. Add Cake Batter: Spoon the prepared cake batter gently over the banana layer, spreading evenly.
  11. 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.
  12. Cool Cake: Allow the cake to cool in the tin for about 10 minutes before removing.
  13. Level Cake Surface: If necessary, slice off the dome of the cake to create a flat surface for serving.
  14. Invert Cake: Flip the cake onto a serving plate so the caramel and bananas are on top.
  15. 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

Find it online: https://tastygenius.com/salted-caramel-banana-cake-bliss-recipe/