Salted Caramel Banana Cake is the pinnacle of gourmet luxury. It is sheer poetry when it comes to baked extravagance. Cartloads of bananas pampered with crunchy almonds, this double layered masterpiece comes to life rinsed to the soul in dreamy salted caramel. Yes it is sinful. I personally am not very fond of bananas but salted caramel did the trick for me. It just bowled me over. This cake is perfect for any occasion or celebration! It’s moist and piquant. The salted caramel is the knockout punch that gives a royally pompous welcome to flavour leaving you asking for more.
Salted caramel and banana is a match made in heaven. You can never go wrong with it. I feel nostalgic every time I make this, for it reminds me of the soft serve sundae with the luscious taste of the caramel sauce from McDonald’s. It is one of the most cherished memory of my childhood. My journey with this celebrated and revered recipe is as tricky to perfect as divine it is to comprehend. So here are some common questions smitten souls brave when they make caramel for the first time or face again and again in the quest to achieve symphonic magic.
1. Why does my pot burn before the sugar melts?
You are using a thin pot. In order to get caramel right, you need a thick pot since thin pots heat unevenly.
2. Why did my caramel burn?
Your flame is too high. Caramel is synonymous to patience. Keep it on medium high heat or low heat and be alert. When you see the sugar turn into amber colour, it starts to foam up a bit. That’s when you know, it’s time to take it off the flame.
3. Can I fix my caramel sauce if it splits?
Yes! Just reheat the caramel and keep stirring until it gets back together. If that doesn’t work, you could add in some water.
Salted Caramel Banana Cake Recipe
- Preparation Time: 15 min
Cooking Time: 45 min
Total Time: 60 min
- 5 ripe mashed bananas
- 225g all-purpose flour
- 240g caster sugar
- 30g chopped almonds (optional)
- 250g butter
- 7.5g baking powder
- 1 teaspoon vanilla extract
- 5 large eggs
Salted Caramel Sauce
- 105g granulated sugar
- 1 teaspoon sea salt
- 25g unsalted butter
- 80ml cream
- 85g unsalted butter
- 180g powdered sugar
- 1 tsp vanilla extract
- Caramel sauce from above
- 30g chopped almonds for garnish
- 2 cut bananas for topping
- Dark chocolate shaving for garnish
- Preheat the oven to 180°C.
- Grease two circular cake tins each of seven inch. Grease two parchment papers and line the tins with the same.
- Sift the all-purpose flour and baking powder and mix them together in a bowl. Set aside.
- Whisk the eggs and vanilla essence together. Set aside.
- Beat the butter and caster sugar together until creamy. Add the beaten eggs and vanilla essence to it .
- Slowly add the dry ingredients to it and mix until well combined.
- Lastly, add the mashed bananas and almonds. Mix vigorously for a minute.
- Spread the cake batter evenly in the two tins and bake for 45-50 minutes at 180°C. The time taken depends on what oven you are using so make sure to keep checking the cakes in case they are ready before time. Insert a toothpick in the centre to check. If it comes out clean, your cake is ready.
- Allow the cake to cool for 3-4 hours on a cooling rack.
- Pro Tip- Get everything ready before hand.
- In a saucepan, melt the sugar over medium high heat. The sugar granules will be lumpy at first. Keep stirring with a wooden spoon or spatula until it becomes rich amber colour .
- As soon as it starts to boil, add butter and remove from heat. Be careful here since the addition of butter will end up bubbling the caramel sauce. If you are worried for a splatter, wear kitchen gloves for protection.
- Add cream in a stream slowly to avoid clumps and stir until smooth. Allow it to boil for a minute (you could warm your cream before to avoid splatter).
- Add sea salt to the caramel once done. Pour the sauce into the frosting (add only how much you need here. Everyone likes their frosting of a different consistency and flavour. If you have any caramel left, pour it on the cake while assembling for extra flavour).