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Salted Caramel Banana Cake

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Moist banana cake layers filled and frosted with salted caramel and vanilla buttercream, finished with swirls of extra caramel and sea salt.

Ingredients

Scale
  • 2 cups Cake Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 cup Brown Sugar
  • ⅓ cup Oil (neutral)
  • 2 large Eggs
  • 2 large Ripe Bananas, mashed
  • ¼ cup Greek Yogurt (plain)
  • 1 cup Milk (warm)
  • 5 tablespoons Butter, browned
  • ¾ cup Sugar (for caramel)
  • ¼ cup Water (for caramel)
  • ½ cup Butter (for caramel)
  • ½ cup Heavy Cream (for caramel)
  • 1 teaspoon Vanilla Bean Paste
  • Flaky Sea Salt, to taste
  • 3 cups Unsalted Butter, room temperature (for buttercream)
  • 3½ cups Powdered Sugar
  • 2 teaspoons Vanilla Extract
  • 2 tablespoons Heavy Cream (for buttercream)

Instructions

  1. Preheat oven to 350 °F. Grease and line three 8-inch round cake pans.
  2. In a small saucepan over medium heat, melt butter until it turns light amber and browns; set aside to cool.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, oil, yogurt, brown sugar, vanilla extract, warm brown butter, and mashed bananas; mix on medium until smooth.
  4. In a separate bowl, whisk together cake flour, baking soda, baking powder, and salt; sift over wet ingredients and mix on low until just combined.
  5. Heat milk until warm and fold into batter until evenly incorporated.
  6. Divide batter among prepared pans and bake 18–20 minutes, until a toothpick comes out clean; cool in pans 10 minutes, then transfer to a wire rack to cool completely.
  7. To make salted caramel, combine sugar and water in a heavy saucepan over medium-high heat; cook until amber, then off heat whisk in heavy cream, butter, vanilla bean paste, and sea salt; cool and store.
  8. For buttercream, beat room-temperature butter on medium until pale and creamy, then gradually add powdered sugar; beat in vanilla and heavy cream on medium-high until light and fluffy.
  9. To assemble, place one cake layer on a serving plate, pipe a border of buttercream around the edge, fill with salted caramel, and top with the second layer; crumb-coat with buttercream and chill 20–30 minutes.
  10. Frost cake fully with remaining buttercream, drizzle with extra salted caramel, sprinkle with sea salt flakes, and serve.

Notes

  • Cake can be stored, covered, in the refrigerator for up to one week.
  • For thicker layers, bake batter in two 8-inch pans instead of three.

Nutrition

Keywords: banana, banana cake, caramel, salted caramel, salted caramel banana cake

Find it online: https://zesticook.com/salted-caramel-banana-cake/