Banana cake with salted caramel frosting is a delightful dessert that combines the natural sweetness of ripe bananas with the rich, buttery flavor of salted caramel. Perfect for celebrations or a comforting treat, this cake brings together warm, nostalgic flavors in a moist and tender crumb, topped with a creamy frosting that’s both sweet and salty. Its origins can be traced back to the tradition of utilizing overripe bananas in baking, a practice born out of resourcefulness and a desire to minimize waste. The addition of salted caramel frosting elevates this classic to a modern indulgence, creating a dessert that balances simplicity with sophistication.
The history of banana cake is rooted in the early 20th century when bananas became widely available in Western countries. Home bakers began incorporating bananas into recipes to create moist, flavorful cakes. During the Great Depression, the practice of minimizing food waste led to the creative use of overripe bananas, giving rise to banana bread and cakes. Over time, banana cake evolved from a simple, utilitarian recipe into a beloved dessert, often enhanced with spices, nuts, or frosting. Salted caramel, on the other hand, gained popularity in the late 20th century, credited to French pastry chef Pierre Hermé, who combined caramel with fleur de sel to create a flavor that revolutionized confections. The pairing of banana cake with salted caramel frosting is a relatively recent innovation, blending the comforting familiarity of banana cake with the luxurious decadence of salted caramel.
Ingredients Breakdown:
- Bananas: Use ripe or overripe bananas for maximum sweetness and a moist texture. The natural sugars in the bananas also contribute to the caramelized flavor of the cake.
- Flour: All-purpose flour is typically used, providing structure to the cake. For a lighter texture, you can substitute part of the flour with cake flour.
- Sugar: Granulated sugar sweetens the batter, while brown sugar adds a hint of molasses and depth of flavor.
- Butter: Unsalted butter provides richness and tenderness to the cake. For the frosting, it adds creaminess to the salted caramel.
- Eggs: Eggs act as a binder, holding the ingredients together and adding moisture.
- Baking powder and baking soda: These leavening agents help the cake rise, creating a light and airy texture.
- Milk or buttermilk: These liquids add moisture and a subtle tang, enhancing the cake’s flavor.
- Vanilla extract: A small amount of vanilla enhances the overall flavor of the cake and frosting.
- Salt: A pinch of salt in the batter balances the sweetness, while sea salt in the frosting creates the signature salted caramel flavor.
- Cream: Heavy cream is essential for making the caramel sauce, ensuring a smooth and luscious consistency.
- Powdered sugar: Used in the frosting to achieve a smooth and fluffy texture.
Step-by-Step Recipe:
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
- In a large mixing bowl, mash 3-4 ripe bananas until smooth. Set aside.
- Cream 1 cup of unsalted butter and 1 1/2 cups of granulated sugar together until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition, followed by 1 teaspoon of vanilla extract.
- In a separate bowl, sift together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the mashed bananas gently to avoid overmixing.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the salted caramel frosting, begin by heating 1 cup of granulated sugar in a saucepan over medium heat until it melts and turns amber in color.
- Carefully whisk in 1/2 cup of heavy cream, followed by 1/2 cup of unsalted butter. Remove from heat and stir in 1/2 teaspoon of sea salt. Let the caramel cool completely.
- Beat 2 cups of powdered sugar with the cooled caramel until the frosting is smooth and fluffy. Adjust the consistency with additional powdered sugar if needed.
- Assemble the cake by placing one layer on a serving plate, spreading a generous amount of frosting over the top, then placing the second layer on top. Frost the entire cake with the remaining frosting.
- Optionally, drizzle extra caramel sauce over the top and garnish with a sprinkle of sea salt.
Tips for the Perfect Cake:
- Ensure your bananas are fully ripe, as this impacts both the sweetness and texture of the cake.
- Do not overmix the batter; this can result in a dense cake.
- Allow the caramel to cool completely before adding it to the frosting to prevent it from melting the butter.
- Chill the cake for 30 minutes before serving to allow the flavors to meld and the frosting to set.
Variations and Customizations:
- Add chopped nuts such as walnuts or pecans to the batter for added crunch and flavor.
- Incorporate spices like cinnamon or nutmeg to enhance the warm flavors of the cake.
- Use a cream cheese frosting instead of salted caramel for a tangy twist.
- Transform the recipe into cupcakes for individual servings.
- Replace the all-purpose flour with a gluten-free blend to make the cake suitable for those with dietary restrictions.
Health Considerations and Nutritional Value: While banana cake with salted caramel frosting is undeniably indulgent, it does offer some nutritional benefits. Bananas are rich in potassium, vitamin C, and dietary fiber, making them a healthy addition to the cake. However, the recipe is high in sugar and fat, so moderation is key. For a lighter version, consider reducing the sugar in the batter or using a lower-fat frosting. You can also experiment with alternative sweeteners like honey or maple syrup for a more natural sweetness.
FAQ:
- Can I use frozen bananas? Yes, thawed frozen bananas work well for this recipe. Ensure they are fully defrosted and drained of excess liquid before using.
- How do I store the cake? Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Can I make this cake ahead of time? Yes, you can bake the cake layers in advance and freeze them for up to a month. Frost the cake after thawing the layers.
- What if my caramel hardens? Gently reheat the caramel in a saucepan over low heat, stirring constantly until it softens.
- Can I make this recipe vegan? Substitute the butter with vegan butter, use flax eggs, and replace the cream with coconut cream to make a vegan version
Banana Cake with Salted Caramel Frosting
Ingredients
Caramel Sauce
- 1 cup 210g granulated sugar
- 1/4 cup water
- 3/4 tsp Morton Fine Sea Salt
- 1/4 cup 56g unsalted butter, cut into 1-tablespoon pieces
- 2/3 cup 160ml heavy cream
- 2 pinches Morton Coarse Sea Salt for topping
Frosting
- 3/4 cup 170g unsalted butter
- 3 cups 390g powdered sugar (or 360g, if preferred)
- 1 tsp vanilla extract
- 1/2 cup caramel sauce prepared above
- 1/2 cup chopped pecans or walnuts for garnish (optional)
- 2 diced bananas for topping (optional)
- Semi-sweet chocolate shavings for garnish (optional)
Instructions
Prepare the Banana Cake
- Bake the banana cake as directed and allow it to cool completely. While it cools, prepare the caramel sauce.
Caramel Sauce Instructions
- Ensure all caramel ingredients are measured and ready to use. In a medium saucepan, combine sugar, water, and fine sea salt.
- Place the pan over medium-high heat and whisk continuously until the mixture begins to boil. Allow it to boil without whisking until it turns a deep amber color, swirling the pan occasionally for even caramelization.
- Carefully whisk in the butter until fully incorporated, then remove the pan from heat. Gradually whisk in the heavy cream (be cautious, as it will steam—use a long-handled whisk for safety). Stir until the mixture is smooth.
- Let the caramel cool for a few minutes, then transfer it to a glass bowl or jar and refrigerate until completely chilled.
Frosting Instructions
- Whip the butter in a mixing bowl until light and fluffy. Add the powdered sugar, 1/2 cup of the chilled caramel sauce, sea salt, and vanilla extract.
- Mix until the frosting is well combined and slightly fluffy. If needed, chill the frosting until it reaches a firmer consistency.
Cake Assembly
- Spread half of the frosting over the first layer of the cooled cake. Drizzle and spread a generous spoonful of caramel sauce over the frosting.
- Place the second layer of cake on top and spread the remaining frosting evenly over the surface.
- Before serving, top the cake with diced bananas* and chopped nuts, drizzle with the remaining caramel sauce, and finish with a sprinkle of shaved chocolate and coarse sea salt.