Have you ever wondered why banana bread consistently ranks among the most-searched home baking recipes, yet few people take the next step to transform those familiar flavors into something utterly captivating? The allure of salted caramel and banana in a cake form captures imaginations—and palates—in a way that feels both sophisticated and comfortingly nostalgic. Bringing together buttery salted caramel and the moist, tender crumb of classic banana cake, this salted caramel banana cake recipe has become a new favorite in kitchens everywhere. Whether you’re looking to impress at your next dinner party or just want a little decadence to brighten up the week, you’ll savor every bite.
Ingredients List
The ingredient list for salted caramel banana cake is a celebration of depth and texture. Each component joins forces to create layers of rich, nuanced flavor. Expect the scent of caramel mingling with ripe banana—a truly irresistible combination.
For the Banana Cake:
- 2 cups (250g) all-purpose flour (whole-wheat flour works as a hearty alternative)
- 1 teaspoon baking soda
- ÂĽ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (115g) unsalted butter, softened (coconut oil offers a dairy-free swap)
- â…“ cup (80ml) vegetable oil (olive oil adds a subtle savory note)
- 1 cup (200g) granulated sugar (try coconut sugar for a complex sweetness)
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- ½ cup (120g) full-fat Greek yogurt or sour cream (dairy-free yogurt works too)
- 1 ½ cups (360g) mashed overripe bananas (about 4 medium bananas)
- 2 teaspoons pure vanilla extract
For the Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- 6 tablespoons (90g) unsalted butter, cut into cubes
- ½ cup (120ml) heavy cream, room temperature
- 1 teaspoon sea salt
Optional Add-Ins and Toppings:
- Toasted pecans or walnuts for extra crunch
- A sprinkle of flaky sea salt on top
- Sliced bananas for garnish
Substitution Cheat Sheet
| Ingredient | Swap For | Reason/Flavor Impact |
|---|---|---|
| Unsalted Butter | Vegan butter/coconut oil | Dairy-free and subtle coconut hint |
| Greek yogurt | Sour cream/dairy-free yogurt | Adds moisture and tang |
| Granulated Sugar | Coconut sugar/maple sugar | Warmer, caramel-like sweetness |
| All-purpose Flour | Gluten-free flour blend | Celiac-friendly, no major loss in texture |
| Heavy Cream | Full-fat coconut cream | Dairy-free, slight tropical note |
Timing
Preparation and baking for this cake take less than you might expect, bringing a show-stopping dessert to your table in about 90 minutes—nearly 20% faster than most elaborate layer cakes.
- Prep Time: 25 minutes (includes making caramel)
- Bake Time: 50-55 minutes
- Cooling and Assembling: 20-30 minutes
- Total Time: ~95 minutes
Home-baked decadence doesn’t have to take all day. Making the caramel as the cake bakes is a game-changer for efficient multitaskers.
Step-by-Step Instructions
1. Prepare the Cake Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan, or two 8-inch pans for a layer cake look. Lining with parchment guarantees no sticky surprises.
TIP: Dusting the pan with a touch of flour layers added insurance for a flawless release.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together flour, baking soda, salt, and ground cinnamon. Set aside. This evenly distributes the leavening and prevents clumps that could mar your cake’s texture.
3. Cream Butter, Oil, and Sugars
With a stand mixer or a trusty hand mixer, cream together the softened butter, oil, granulated sugar, and brown sugar. Aim for a fluffy, pale mixture—this step lays the foundation for a light, airy crumb.
ACTIONABLE TIP: Scrape the bowl at least twice to make sure no sugar pockets lurk at the edges.
4. Add Eggs and Dairy
Beat in the eggs, one at a time, until fully integrated. Blend in Greek yogurt (or your favorite substitute) and vanilla extract, letting the mixture become silky and rich.
5. Introduce Bananas
Gently fold in the mashed bananas. Stir just enough until incorporated—overmixing here risks a dense cake.
PRO TIP: Use very ripe, heavily speckled bananas for intensified flavor and moisture.
6. Combine Wet and Dry Ingredients
Add dry ingredients to the banana mixture in two or three batches, mixing just until the last streaks of flour disappear.
TIP: Hand-mix with a spatula for ultimate control, preserving fluffiness.
7. Bake
Pour the luscious batter into your prepared pan(s), smoothing the tops with a spatula. Bake on the middle rack for 50-55 minutes. Test with a toothpick: It should come out mostly clean with a few moist crumbs.
Let cool in the pan on a wire rack for 15 minutes, then unmold and cool completely before topping with caramel.
8. Make the Salted Caramel Sauce
While the cake bakes, add granulated sugar to a heavy-bottomed saucepan over medium heat. Stir gently until the sugar starts to clump and then melts into a thick, amber syrup. Add butter and allow it to melt, then slowly whisk in the cream. Sprinkle with sea salt and whisk until fully combined. Let cool to room temperature—this thickens the sauce for gorgeously glossy drips.
SAFETY NOTE: Caramel is extremely hot! Take care to avoid splashes and steer clear of little hands in the kitchen.
9. Assemble
Pour the cooled salted caramel over the cake, letting it drip down the sides. For extra drama, garnish with toasted nuts, banana slices, or an extra pinch of flaky salt.
Nutritional Information
The flavor profile is indulgent but not overwhelming, crafted with balanced portions in mind.
| Nutrient | Per Serving (1/12 cake) |
|---|---|
| Calories | 385 |
| Total Fat | 16g |
| Saturated Fat | 8g |
| Carbohydrates | 56g |
| Sugars | 35g |
| Fiber | 2g |
| Protein | 5g |
| Sodium | 355mg |
- Includes ~2 tablespoons caramel per serving
- Swap for alternative ingredients as needed to adjust macros
Healthier Alternatives for the Recipe
Making this cake a bit friendlier to your dietary needs is simple with just a few thoughtful adjustments:
- Use whole-wheat flour or a gluten-free blend to up the fiber.
- Swap in plant-based yogurt or coconut cream to keep it dairy-free.
- Lower the sugar content by using ripe bananas and reducing added sugar by 20-30%; try using stevia or monk fruit blends for a lighter touch.
- Substitute half of the butter with unsweetened applesauce for reduced saturated fat.
- Allergic to nuts? Sunflower seeds offer a similar crunch and nutrition.
Adapting to vegan, gluten-free, or reduced sugar lifestyles is straightforward and doesn’t sacrifice flavor.
Serving Suggestions
Presentation matters—this cake shines on both rustic woodland boards and fine china alike.
Try these ideas to enhance your dessert’s appeal:
- For brunch, serve warm with Greek yogurt and a sprinkle of chopped walnuts.
- Dress up a dinner party plate with whipped cream and a delicate caramel swirl.
- Cut into tidy squares for convenient lunchbox treats.
- Stack as a layer cake filled with caramel and banana slices for a dramatic centerpiece.
Consider pairing with coffee or chai for a soothing, aromatic complement, or with a scoop of vanilla ice cream for pure indulgence.
Common Mistakes to Avoid
Baking success often hinges on details. Here are a few pitfalls that can trip up even the most enthusiastic bakers:
- Under-ripe bananas: The cake depends on ultra-ripe bananas for moisture and flavor.
- Overmixing: Stirring the batter too much after adding flour toughens the crumb.
- Rushing the caramel: Sugar can burn in seconds—watch closely and go slow.
- Skipping pan prep: Failure to grease and line your pan can leave precious cake stuck.
- Pouring hot caramel: Wait until caramel cools slightly before topping, or it may run off the cake entirely.
Mitigating these common errors can turn a good cake into a showstopper every time.
Storing Tips for the Recipe
Keep your salted caramel banana cake tasting bakery-fresh for days with these smart storing methods:
- Store tightly wrapped at room temperature for up to two days (best for peak moistness).
- Refrigerate for up to five days, separating slices with parchment to retain texture.
- Freeze tightly wrapped portions for up to three months—wrap individual slices for easy lunchbox treats.
- Store caramel sauce separately in a jar; reheat gently before serving.
Ensuring your cake is cool before wrapping up prevents sogginess and helps maintain its inviting crumb.
The cake brings together ripe bananas and decadent salted caramel for a moist, show-stopping bake that’s easier than it looks. With flexible ingredient swaps and clear instructions, anyone can recreate this delightful dessert. Give it a try, share your results below, and subscribe for more mouth-watering recipes and tips.
FAQs
Can I use store-bought caramel sauce? Absolutely. For the sake of convenience, a high-quality store-bought caramel works well, but the homemade version offers a richer, deeper flavor.
How do I ripen bananas quickly? Place bananas in a warm oven (300°F) for 10-15 minutes, skin on, until blackened and soft, or tuck them in a paper bag overnight on the counter.
Will this cake work as cupcakes? Yes! Distribute the batter evenly into lined muffin tins and bake at 350°F for 18-20 minutes, or until a toothpick comes out clean.
Can I make this recipe ahead of time? Definitely. Bake the cake and make the caramel up to two days ahead. Keep them separate and assemble just before serving.
What’s the best way to get the caramel to stick to the cake? Ensure your cake has fully cooled, and pour lukewarm (not hot) caramel for even, glossy coverage.
If you have questions or want to share your tips for making this cake, don’t hesitate to drop them in the comments!
