Salted Caramel Banana Cake

light and moist banana-flavored layer cake richly complemented by homemade salted caramel and smooth vanilla buttercream, perfect for using overripe bananas and impressing guests at any celebration.

Why You’ll Love This Recipe

This cake strikes the ideal balance between sweet banana flavor and rich salted caramel, creating a dessert that is both comforting and indulgent.

• Moist banana layers made with ripe bananas and brown butter for a tender crumb

• Homemade salted caramel brightened with sea salt for depth and sophistication

• Versatile presentation suitable for birthdays, brunches, or elegant afternoon treats

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Banana Cake

• 2 cups cake flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup brown sugar

• ⅓ cup neutral oil (vegetable or canola)

• 2 large eggs

• 2 large ripe bananas, mashed

• ¼ cup Greek yogurt

• 1 cup warm milk

• 5 tablespoons browned butter

Salted Caramel

• ¾ cup granulated sugar

• ¼ cup water

• ½ cup unsalted butter

• ½ cup heavy cream

• 1 teaspoon vanilla bean paste

• Flaky sea salt, to taste

Vanilla Buttercream

• 3 cups unsalted butter, room temperature

• 3½ cups powdered sugar

• 2 teaspoons vanilla extract

• 2 tablespoons heavy cream

directions

1. Prepare the Cake Layers

   • Preheat the oven to 350 °F (175 °C). Grease and line three 8-inch round cake pans.

   • Brown the butter in a small saucepan over medium heat until amber, then let it cool slightly.

   • In a stand mixer bowl, combine eggs, oil, yogurt, brown sugar, vanilla extract, browned butter, and mashed bananas; mix on medium until smooth.

   • In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt; sift into the wet ingredients and mix on low until just combined.

   • Warm the milk and gently fold it into the batter. Divide evenly among the pans and bake 18–20 minutes, or until a toothpick inserted into the centre comes out clean. Cool layers completely.

2. Make the Salted Caramel

   • In a heavy saucepan, combine sugar and water over medium-high heat; cook undisturbed until the mixture turns amber.

   • Remove from heat and whisk in cream, butter, vanilla, and salt until smooth. Allow to cool before using.

3. Prepare the Buttercream

   • In a mixer, beat butter on medium speed until pale and creamy.

   • Gradually add powdered sugar, vanilla, and cream; beat on low until incorporated, then increase speed and beat until light and fluffy.

4. Assemble the Cake

   • Place one cake layer on a serving plate. Pipe a buttercream border around the edge and fill the well with salted caramel.

   • Repeat with the second layer, then place the final layer on top.

   • Apply a thin crumb coat of buttercream, chill for 20–30 minutes, then finish frosting the cake smoothly. Drizzle additional caramel over the top and sides.

Servings and timing

• Servings: 12 slices

• Prep Time: 45 minutes

• Cook Time: 20 minutes

• Chill Time: 1 hour

• Total Time: 2 hours 5 minutes

Variations

• Nutty Twist: Fold ½ cup chopped walnuts or pecans into the cake batter for added crunch.

• Chocolate Swirl: Stir ½ cup mini chocolate chips into the batter or swirl melted dark chocolate into the caramel layer.

• Tropical Flair: Substitute half the milk with coconut milk and garnish the finished cake with toasted coconut flakes.

storage/reheating

Store the assembled cake, covered, in the refrigerator for up to one week. For best flavour, bring to room temperature before serving. To reheat individual slices, warm in a 300 °F oven for 5–7 minutes or microwave on low power for 15–20 seconds.

FAQs

What can I use instead of cake flour?

You can substitute each cup of cake flour with one cup of all-purpose flour minus two tablespoons, plus two tablespoons of cornstarch; sift thoroughly before measuring.

Can I make this cake gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend in place of the cake flour and ensure your baking powder is certified gluten-free.

How do I know when my bananas are ripe enough?

Bananas should be yellow with significant brown speckles and feel very soft when gently squeezed.

Can I prepare parts of this cake in advance?

Bake the cake layers up to three days ahead, wrap them tightly in plastic wrap, and store at room temperature. You may also freeze them for longer storage.

Is it possible to freeze the finished cake?

Yes. Freeze the whole cake or individual slices, well wrapped, for up to three months. Thaw overnight in the refrigerator before serving.

How do I prevent caramel from crystallizing?

Avoid stirring the sugar and water mixture until it has fully dissolved and turned amber. Once cream is added, stir gently to combine.

Can I reduce the sugar in the recipe?

Reducing sugar may affect both texture and browning. If required, reduce brown sugar by no more than 10 % and adjust the caramel sweetness to taste.

What’s the best way to brown butter without burning it?

Use a light-coloured pan over medium heat, swirl the butter rather than stirring it, and remove from heat as soon as you detect a nutty aroma.

How do I achieve a smooth buttercream?

Ensure the butter is fully softened, sift the powdered sugar, and begin beating on low speed to incorporate before increasing to medium-high.

Can I make this dairy-free?

Substitute the butter and cream with plant-based alternatives and use a dairy-free yogurt. Note that texture and flavour may vary.

Conclusion

This Salted Caramel Banana Cake transforms overripe bananas into a show-stopping dessert, marrying moist banana layers with luscious salted caramel and velvety vanilla buttercream. Whether for special occasions or to elevate everyday fruit into something extraordinary, this recipe is destined to become a favourite. Enjoy every slice!