Moist, buttery, and bursting with ripe banana flavor, this Salted Caramel Banana Cake is a decadent twist on a classic. The real star is the luscious salted caramel sauce that’s drizzled—or poured—over the top, seeping into every bite. Whether you’re baking for a celebration or just to use up overripe bananas, this recipe is the ultimate comfort dessert.
Ingredients
For the cake:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (360g) mashed ripe bananas (about 3 medium)
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (60ml) sour cream or Greek yogurt
For the salted caramel sauce:
- 1/2 cup (100g) granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/4 cup (60ml) heavy cream
- 1/2 teaspoon flaky sea salt or kosher salt (adjust to taste)
Instructions
Make the cake:
- Preheat oven:
Preheat to 350°F (175°C). Grease and flour an 8-inch round or square cake pan. - Cream butter and sugar:
Beat butter and brown sugar together until fluffy. Add eggs one at a time, then vanilla. - Add banana and sour cream:
Mix in mashed bananas and sour cream until smooth. - Add dry ingredients:
Whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture until just combined—don’t overmix. - Bake:
Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Make the salted caramel sauce:
- In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it bubble until it turns amber in color (about 5–7 minutes).
- Carefully whisk in the butter until melted. Remove from heat and slowly whisk in cream (it will bubble). Stir in salt.
- Let sauce cool slightly, then pour over cooled cake. Reserve extra for serving.
Tips
- Use overripe bananas with brown spots—they’re sweeter and more flavorful.
- Don’t stir the sugar syrup once it starts boiling—it can crystallize.
- Add caramel right before serving for a dramatic presentation and gooey texture.
- Want a layer cake? Double the recipe and bake in two pans.
Variations and Substitutions
- Add nuts: Fold in 1/2 cup chopped walnuts or pecans to the batter.
- Add chocolate chips: Banana + chocolate + caramel = heaven.
- Use store-bought caramel sauce if you’re short on time.
- Make it dairy-free: Use vegan butter, dairy-free yogurt, and coconut cream in the caramel.
- Spice it up: Add 1/2 tsp cinnamon or a pinch of nutmeg for a warm twist.
FAQs
Can I make the cake ahead of time?
Yes! Store the cake (without caramel) at room temperature for up to 2 days. Add caramel before serving.
Does this cake need to be refrigerated?
Once topped with caramel, store covered in the fridge. Bring to room temp before serving.
Can I freeze it?
Yes—freeze the cake (without caramel) for up to 2 months. Thaw and drizzle with fresh caramel.
Can I make cupcakes instead?
Absolutely! Bake in a muffin tin for 18–20 minutes. Drizzle each cupcake with caramel when cooled.
Serving Suggestions
- Serve warm or at room temperature with extra caramel sauce on the side.
- Add a scoop of vanilla or caramel swirl ice cream.
- Top with whipped cream or a sprinkle of flaky sea salt.
- Serve on a brunch table or as a special banana bread upgrade.
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