Salted Caramel Banana Cake Irresistible Dessert Delicacy

April 30, 2025 by Julie

If you’re craving a dessert that marries the sweetness of bananas with the rich touch of salted caramel, you’re in for a treat! I’m here to guide you through making a Salted Caramel Banana Cake that will wow your friends and family. This cake is moist, full of flavor, and topped with a sprinkle of sea salt for that perfect balance. Let’s dive into this sweet adventure together!

Ingredients

To whip up a delightful salted caramel banana cake, you need simple ingredients. Here’s the list:

– 2 ripe bananas, mashed

– 1/2 cup unsalted butter, softened

– 1 cup brown sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup buttermilk

– 1/2 cup salted caramel sauce (store-bought or homemade)

– Sea salt flakes for topping

Each ingredient plays a key role. The ripe bananas add sweetness and moisture. Brown sugar brings a deep flavor. The buttermilk keeps the cake tender and fluffy. The salted caramel sauce gives that sweet and salty twist we all love.

If you want to make this cake even better, use fresh, quality ingredients. It makes a big difference. You can find the full recipe to guide you through each step.

Step-by-Step Instructions

Preheat the Oven

First, preheat your oven to 350°F (175°C). This step warms the oven, ensuring even baking. Next, grease and flour a 9-inch round cake pan. Lining the bottom with parchment paper helps the cake come out easily.

Prepare the Batter

Now it’s time to make the batter. In a large mixing bowl, beat together 1/2 cup of softened unsalted butter and 1 cup of brown sugar until the mixture is light and fluffy. This process adds air, making the cake soft.

Next, add 2 large eggs, one at a time. Mix well after each egg. Then, stir in 2 ripe bananas that you have mashed, along with 1 teaspoon of vanilla extract. Ensure everything is mixed well.

Combining Ingredients and Baking Instructions

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This mix adds structure and flavor to your cake.

Now, gradually add the dry ingredients to the wet mixture. Alternate this with 1/2 cup of buttermilk. Mix until just combined; avoid overmixing or the cake will be tough.

For a special touch, gently fold in 1/4 cup of the salted caramel sauce into the batter. This creates a lovely marbled effect.

Pour the batter into your prepared cake pan. Bake for 30-35 minutes. You can check doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready.

Once baked, let your cake cool in the pan for 10 minutes. After that, turn it out onto a wire rack to cool completely.

When the cake is cool, drizzle the remaining salted caramel sauce on top. Use a spatula to spread it a bit. Finally, sprinkle sea salt flakes over the caramel for a sweet and salty contrast. Enjoy your salted caramel banana cake!

For a detailed guide, check the full recipe.

Tips & Tricks

Perfecting Your Salted Caramel Banana Cake

To make your salted caramel banana cake extra special, follow a few simple tips. First, use very ripe bananas. They add more flavor and moisture to your cake. Next, make sure your butter is soft. This helps it mix well with the sugar. Creaming them together until fluffy is key to a light cake.

When mixing your dry ingredients, whisk them well. This ensures that the baking powder and soda are evenly distributed. It helps the cake rise perfectly. Also, avoid overmixing once you combine wet and dry ingredients. This keeps your cake tender.

Ingredient Substitutions

You can easily swap some ingredients if needed. For a dairy-free option, use almond or oat milk in place of buttermilk. You can also use coconut oil instead of butter for a dairy-free cake. If you’re out of brown sugar, white sugar works too, but it will change the flavor slightly.

If you want a lower sugar option, use a sugar substitute like stevia. Keep in mind that this can alter the texture. You might need to adjust the liquid in the recipe.

Common Mistakes to Avoid

One common mistake is not measuring ingredients correctly. Use a kitchen scale for precision, especially for flour. Too much flour can lead to a dense cake.

Another mistake is not letting the cake cool properly before frosting. If you frost while it’s warm, the icing will melt and run off. Lastly, don’t forget the sea salt flakes! They add the perfect touch of contrast to the sweet caramel.

For the full recipe, check out the link in the article. Enjoy your baking!

Variations

Alternative Toppings

You can switch up the toppings for your salted caramel banana cake. Try adding chopped nuts, like walnuts or pecans, for a crunchy texture. Crushed graham crackers also add a nice touch. You could even use chocolate chips for a sweet twist. Fresh fruits, like sliced strawberries or blueberries, can brighten the cake. Each topping gives a new taste and look.

Other Flavor Enhancements

Want to give your cake a flavor boost? Add spices like cinnamon or nutmeg for warmth. A splash of rum or bourbon can deepen the flavor profile. Mix in shredded coconut for a tropical twist. If you love chocolate, try adding cocoa powder to the batter. Each change makes the cake uniquely yours.

Gluten-Free or Dairy-Free Options

You can make this cake gluten-free with easy swaps. Use almond flour or a gluten-free blend instead of regular flour. For a dairy-free version, swap out the butter for coconut oil. Replace buttermilk with almond or oat milk mixed with a little vinegar. These changes keep the cake delicious while meeting dietary needs.

For the full recipe, check out the link provided. Enjoy your baking!

Storage Info

Proper Storage Techniques

To keep your salted caramel banana cake fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. If you don’t have a container, wrap the cake tightly in plastic wrap. Make sure to place it in a cool, dry area, away from direct sunlight. For longer storage, refrigeration can work, but it may change the texture slightly.

How Long It Lasts

When stored properly, your salted caramel banana cake will stay fresh for about three days at room temperature. If you refrigerate it, the cake can last up to a week. However, the best taste and texture occur within the first few days. After that, the cake may become drier.

Freezing Instructions

If you want to enjoy your cake later, freezing is a great option. First, let the cake cool completely. Then, slice it into pieces for easy serving. Wrap each piece in plastic wrap, and place them in a freezer-safe bag. Label the bag with the date. The cake can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight or let it sit at room temperature for a few hours.

For the full recipe, check out the link provided.

FAQs

What is the best way to ripen bananas for the cake?

The best way to ripen bananas is simple. Place them in a brown paper bag. This traps the ethylene gas they release. It speeds up ripening. You can also leave them out on the counter. This takes more time but works too. If you’re in a hurry, bake them at 300°F for 15-20 minutes. Just check them often. They should be soft and dark.

Can I use store-bought salted caramel sauce?

Yes, you can use store-bought salted caramel sauce. It saves time and works well. Look for a high-quality brand for the best taste. If you want, you can also make your own. Homemade sauce adds a personal touch. It’s fun, and you control the flavor. Whichever option you choose, the cake will still be delicious.

How do I know when the cake is done baking?

You can check if the cake is done by using a toothpick. Insert it in the center of the cake. If it comes out clean or with a few crumbs, it’s ready. If there’s wet batter, give it more time. Bake for an extra 5 minutes, then check again. The cake should also spring back when gently pressed.

Full Recipe for Salted Caramel Banana Cake

– [Link to detailed recipe](#)

Making your salted caramel banana cake is fun and easy. We started with simple ingredients like ripe bananas and brown sugar. Then, we walked through clear steps for mixing and baking. I shared tips to avoid common mistakes and ideas for tasty variations.

Remember, cake can last well when stored right. Enjoy your baking time, and don’t forget to explore those delicious toppings. This recipe is a great way to treat yourself and impress friends. Happy baking!

$To whip up a delightful salted caramel banana cake, you need simple ingredients. Here’s the list: - 2 ripe bananas, mashed - 1/2 cup unsalted butter, softened - 1 cup brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup buttermilk - 1/2 cup salted caramel sauce (store-bought or homemade) - Sea salt flakes for topping Each ingredient plays a key role. The ripe bananas add sweetness and moisture. Brown sugar brings a deep flavor. The buttermilk keeps the cake tender and fluffy. The salted caramel sauce gives that sweet and salty twist we all love. If you want to make this cake even better, use fresh, quality ingredients. It makes a big difference. You can find the full recipe to guide you through each step. First, preheat your oven to 350°F (175°C). This step warms the oven, ensuring even baking. Next, grease and flour a 9-inch round cake pan. Lining the bottom with parchment paper helps the cake come out easily. Now it’s time to make the batter. In a large mixing bowl, beat together 1/2 cup of softened unsalted butter and 1 cup of brown sugar until the mixture is light and fluffy. This process adds air, making the cake soft. Next, add 2 large eggs, one at a time. Mix well after each egg. Then, stir in 2 ripe bananas that you have mashed, along with 1 teaspoon of vanilla extract. Ensure everything is mixed well. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This mix adds structure and flavor to your cake. Now, gradually add the dry ingredients to the wet mixture. Alternate this with 1/2 cup of buttermilk. Mix until just combined; avoid overmixing or the cake will be tough. For a special touch, gently fold in 1/4 cup of the salted caramel sauce into the batter. This creates a lovely marbled effect. Pour the batter into your prepared cake pan. Bake for 30-35 minutes. You can check doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. Once baked, let your cake cool in the pan for 10 minutes. After that, turn it out onto a wire rack to cool completely. When the cake is cool, drizzle the remaining salted caramel sauce on top. Use a spatula to spread it a bit. Finally, sprinkle sea salt flakes over the caramel for a sweet and salty contrast. Enjoy your salted caramel banana cake! For a detailed guide, check the full recipe. To make your salted caramel banana cake extra special, follow a few simple tips. First, use very ripe bananas. They add more flavor and moisture to your cake. Next, make sure your butter is soft. This helps it mix well with the sugar. Creaming them together until fluffy is key to a light cake. When mixing your dry ingredients, whisk them well. This ensures that the baking powder and soda are evenly distributed. It helps the cake rise perfectly. Also, avoid overmixing once you combine wet and dry ingredients. This keeps your cake tender. You can easily swap some ingredients if needed. For a dairy-free option, use almond or oat milk in place of buttermilk. You can also use coconut oil instead of butter for a dairy-free cake. If you're out of brown sugar, white sugar works too, but it will change the flavor slightly. If you want a lower sugar option, use a sugar substitute like stevia. Keep in mind that this can alter the texture. You might need to adjust the liquid in the recipe. One common mistake is not measuring ingredients correctly. Use a kitchen scale for precision, especially for flour. Too much flour can lead to a dense cake. Another mistake is not letting the cake cool properly before frosting. If you frost while it's warm, the icing will melt and run off. Lastly, don't forget the sea salt flakes! They add the perfect touch of contrast to the sweet caramel. For the full recipe, check out the link in the article. Enjoy your baking! {{image_2}} You can switch up the toppings for your salted caramel banana cake. Try adding chopped nuts, like walnuts or pecans, for a crunchy texture. Crushed graham crackers also add a nice touch. You could even use chocolate chips for a sweet twist. Fresh fruits, like sliced strawberries or blueberries, can brighten the cake. Each topping gives a new taste and look. Want to give your cake a flavor boost? Add spices like cinnamon or nutmeg for warmth. A splash of rum or bourbon can deepen the flavor profile. Mix in shredded coconut for a tropical twist. If you love chocolate, try adding cocoa powder to the batter. Each change makes the cake uniquely yours. You can make this cake gluten-free with easy swaps. Use almond flour or a gluten-free blend instead of regular flour. For a dairy-free version, swap out the butter for coconut oil. Replace buttermilk with almond or oat milk mixed with a little vinegar. These changes keep the cake delicious while meeting dietary needs. For the full recipe, check out the link provided. Enjoy your baking! To keep your salted caramel banana cake fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. If you don't have a container, wrap the cake tightly in plastic wrap. Make sure to place it in a cool, dry area, away from direct sunlight. For longer storage, refrigeration can work, but it may change the texture slightly. When stored properly, your salted caramel banana cake will stay fresh for about three days at room temperature. If you refrigerate it, the cake can last up to a week. However, the best taste and texture occur within the first few days. After that, the cake may become drier. If you want to enjoy your cake later, freezing is a great option. First, let the cake cool completely. Then, slice it into pieces for easy serving. Wrap each piece in plastic wrap, and place them in a freezer-safe bag. Label the bag with the date. The cake can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight or let it sit at room temperature for a few hours. For the full recipe, check out the link provided. The best way to ripen bananas is simple. Place them in a brown paper bag. This traps the ethylene gas they release. It speeds up ripening. You can also leave them out on the counter. This takes more time but works too. If you're in a hurry, bake them at 300°F for 15-20 minutes. Just check them often. They should be soft and dark. Yes, you can use store-bought salted caramel sauce. It saves time and works well. Look for a high-quality brand for the best taste. If you want, you can also make your own. Homemade sauce adds a personal touch. It’s fun, and you control the flavor. Whichever option you choose, the cake will still be delicious. You can check if the cake is done by using a toothpick. Insert it in the center of the cake. If it comes out clean or with a few crumbs, it’s ready. If there’s wet batter, give it more time. Bake for an extra 5 minutes, then check again. The cake should also spring back when gently pressed. - [Link to detailed recipe](#) Making your salted caramel banana cake is fun and easy. We started with simple ingredients like ripe bananas and brown sugar. Then, we walked through clear steps for mixing and baking. I shared tips to avoid common mistakes and ideas for tasty variations. Remember, cake can last well when stored right. Enjoy your baking time, and don’t forget to explore those delicious toppings. This recipe is a great way to treat yourself and impress friends. Happy baking!$