Description
This Salted Caramel Banana Cake is a decadent and budget-friendly boutique bakery-style dessert featuring ripe bananas, rich caramel, and a perfect balance of sweet and salty flavors. Moist and tender, it’s an excellent way to use overripe bananas while indulging in an elegant homemade treat.
Ingredients
Scale
Banana Cake
- 3 large very overripe bananas (the blacker, the better)
- ½ cup (1 stick) unsalted butter, melted
- 1 cup light brown sugar (packed)
- 1 large egg (room temperature)
- 1 tsp vanilla extract (optional)
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 1 ½ cups all-purpose flour
Salted Caramel Topping
- ½ cup granulated white sugar
- 3 tbsp unsalted butter (cubed)
- ¼ cup heavy cream (or whole milk for a thinner, budget version)
- ½ tsp flaky sea salt (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mash the Bananas: In a large mixing bowl, mash the overripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
- Mix Wet Ingredients: Add the melted unsalted butter, light brown sugar, and vanilla extract (if using) to the mashed bananas. Stir well to combine. Then, beat in the egg until the mixture is smooth and homogeneous.
- Add Dry Ingredients: Sprinkle the baking soda and fine sea salt over the banana mixture, then gently fold in the all-purpose flour until just combined. Avoid overmixing to keep the cake tender.
- Pour and Bake: Pour the batter evenly into the prepared loaf pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely before topping.
- Prepare the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the granulated white sugar without stirring until it becomes an amber-colored liquid, swirling the pan gently to help even melting. Once melted, carefully add the cubed butter and whisk until smooth.
- Add Cream and Salt: Slowly pour in the heavy cream (or whole milk for a lighter version), whisking constantly until the sauce is combined and smooth. Remove from heat and stir in the flaky sea salt to taste. Allow the caramel to cool slightly but remain pourable.
- Assemble and Serve: Once the banana cake has cooled, drizzle the salted caramel sauce generously over the top. Slice and serve as a decadent dessert or sweet snack.
Notes
- Use very ripe bananas with black skins for the best banana flavor and natural sweetness.
- You can substitute heavy cream with whole milk for a lighter, budget-friendly caramel sauce.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra treat, sprinkle chopped nuts on top of the salted caramel before it sets.
- Ensure the caramel sauce cools slightly before drizzling to avoid soaking into the cake too much.
