This banana caramel cake is a moist and tender banana layer cake made with fresh bananas, perfectly balanced by a luscious salted caramel buttercream frosting and a rich caramel ganache drip.
If you have bananas that are brown and past their prime, don't throw them away! Mash them up and make this cake instead! The banana cake layers are incredibly moist and tender thanks to the overripe bananas. Using butter and oil also keeps the cake light yet moist and soft.
Bananas and caramel complement each other perfectly, and I really wanted to showcase that in this recipe with salted caramel frosting, a gooey caramel drizzle between the cake layers, and caramel ganache drips on top.
If you have more brown bananas to use up, make banana cake with peanut butter frosting, honey banana bread, sour cream banana muffins, chocolate banana cupcakes, or Nutella swirl banana bread next.
How to Make It
Step 1: Mash the bananas with a fork or potato masher. Make sure they have brown skins or brown speckles for the sweetest flavor!
Step 2: Cream the butter and oil together. Make sure the butter is room temperature but not too soft or the cake might turn out greasy.
Step 3: Add the sugars. Beat until the mixture has a pearly sheen. This means enough air has been incorporated into the batter so the cake gets fluffy!
Step 4: Mix in the rest of the wet ingredients. Then add the mashed bananas.
Step 5: Add the dry ingredients. Be careful not to overmix or the cake will be tough and gummy!
Step 6: Bake! I use an ice cream scoop to scoop the batter into the cake pans so each layer bakes up evenly.
Step 7: Make the caramel ganache. Stir hot heavy cream and caramel into white chocolate to melt it. Then chill with plastic wrap covering the surface so it doesn't form a skin.
Step 8: Make the caramel frosting. Near the end, let your mixer run on low speed to pop air bubbles, making the buttercream super smooth and easy to spread.
Step 9: Spread the frosting and drizzle caramel sauce on top. I also recommend piping a ring of frosting around the caramel drizzle so it doesn't leak out.
Step 10: Place the second layer on top and repeat. Add the final cake layer and spread a thin layer of frosting, also called a "crumb coat" because it locks in use crumbs.
Use light pressure to spread the icing smoothly with an offset spatula and a bench scraper. It doesn't have to be perfect!
Step 11: Chill and add a final layer of frosting. Apply from top to bottom.
Step 12: Add the ganache drip. Spoon the ganache onto the edges of the top of the cake or use a piping bag for more control. I recommend testing a small drip on the back of the cake to check the consistency and drip length. For longer drips, use more ganache; for shorter drips, use less.
Substitutions and Variations
- Buttermilk substitute- The best substitute for buttermilk is plain kefir. You can also substitute sour cream or plain Greek yogurt.
- Add nuts- 1 cup of toasted and chopped walnuts or pecans is delicious swirled into the cake batter for crunch.
- Different frosting- Instead of caramel icing, frost the cake with brown butter cream cheese frosting or banana buttercream instead.
Frequently Asked Questions
Definitely! Bake the cake layers 1-2 days advance and allow them to cool completely. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature for up to 2 days. If you want to make them even further in advance, the layers can be frozen for up to 3 months, just be sure to thaw them in the fridge overnight before assembling. Make the ganache and frosting the day you serve the cake.
Preheat your oven to 300 degrees Fahrenheit and place unpeeled bananas on a baking sheet. Bake for about 15-20 minutes, or until the skins turn black. Let them cool before scooping out the flesh and using it in your cake.
A toothpick or cake tester inserted into the center should come out clean or with a few moist crumbs. The edges should also start to pull away from the sides of the pan.
More Cake Recipes to Try
๐ Recipe
Banana Caramel Cake with Salted Caramel Frosting
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 3 6-inch cake pans or 2 8-inch round cake pans
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Ingredients
Banana Cake
- 3 overripe bananas 1 ยฝ cup
- 114 grams unsalted butter room temperature
- 70 grams neutral oil canola or vegetable oil
- 250 grams granulated sugar
- 50 grams brown sugar light or dark
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 240 grams buttermilk room temperature
- 385 grams all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
Salted Caramel Ganache
- 100 grams heavy cream
- 100 grams salted caramel sauce homemade or store-bought
- 300 grams white chocolate chocolate chips or bars
Salted Caramel Buttercream
- 345 grams unsalted butter room temperature
- 400 grams powdered sugar
- 100 grams salted caramel sauce
Instructions
Banana Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line 3 6-inch round cake pans with parchment paper. Set aside.
- Mash 3 bananas in a medium bowl. Set aside.3 overripe bananas
- Add butter and oil the bowl of a hand mixer or stand mixer and beat for 3 minutes until creamy.114 grams unsalted butter, 70 grams neutral oil
- Slowly add the granulated sugar and brown sugar, beating on high until light, fluffy, and pearlescent, about 3 minutes.250 grams granulated sugar, 50 grams brown sugar
- Add the eggs one at a time on low. Then add vanilla and stream in buttermilk. Mix in the mashed bananas on low speed.2 large eggs, 2 teaspoons vanilla extract, 240 grams buttermilk
- Add the flour, baking powder, baking soda, and salt to the bowl. Mix on low until no dry streaks of flour remain.385 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ยฝ teaspoon salt
- Evenly distribute the cake batter between the prepared cake pans. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and let them cool in their pans for 5-10 minutes. Flip on to a wire cooling rack and cool completely.
Salted Caramel Ganache
- Microwave the heavy cream in a medium bowl until bubbling. Stir in the caramel.100 grams heavy cream, 100 grams salted caramel sauce
- Pour the warm caramel cream over white chocolate in a large bowl. Stir until smooth.300 grams white chocolate
- Place a piece of plastic wrap over the surface of the ganache. Cool to room temperature, then refrigerate until it reaches a pourable consistency.
Salted Caramel Buttercream
- Cream the softened unsalted butter on high speed until creamy and pale yellow for 2-3 minutes.345 grams unsalted butter
- Then gradually add the powdered sugar on low speed in 2 additions. Mix in the caramel on low speed until fully combined.400 grams powdered sugar, 100 grams salted caramel sauce
Assembly
- Spread ยฝ cup of frosting on a layer of cake. Drizzle extra caramel sauce on top and pipe a dam on buttercream around the edges of the cake. Place the second cake layer on top and repeat.
- Place the last layer upside-down on top. Add a thin coat of frosting (crumb coat) all over the cake and chill for 20 minutes.
- Apply a thick final coat of frosting, gently smoothing it out with an offset spatula and bench scraper.
- For the optional ganache drip, pour the ganache into a piping bag and snip off the tip. Pipe on top of the cold cake to create drips.
- Sprinkle flaky salt on top, slice, and enjoy!
Karsy
This is a fantastic cake, really indulgent and yummy but complicated for us Europeans to make. Mine came out great, itโs a shame I canโt post a photo.