Salted Caramel Banana Cake Bliss Recipe
Introduction
This Salted Caramel Banana Cake is a luscious treat combining rich caramel flavors with moist banana cake. Perfect for any occasion, it offers a delightful balance of sweet and salty notes that will satisfy your dessert cravings.
Ingredients
- 100 g unsalted butter (softened)
- 200 g muscovado sugar
- 3 large bananas (overripe)
- 1 pinch salt
- 250 g plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon (adjust to taste)
- 1 tsp ground ginger (adjust to taste)
- 150 g caster sugar
- 100 g unsalted very soft butter
- 3 large eggs
- 200 g sour cream (or Greek yogurt)
- 200 g granulated sugar (for caramel)
- 120 ml heavy cream
- 1 tsp sea salt
Instructions
- Step 1: Place the unsalted butter and muscovado sugar together in a small saucepan. Cook over medium heat until melted and well combined, then add a pinch of salt to the mixture.
- Step 2: Pour the warm caramel into a 23 cm round cake tin, spreading it evenly to cover the bottom. Preheat your oven to 350°F (180°C) without a fan.
- Step 3: Lightly grease and line the 23 cm cake tin with parchment paper to prepare for baking.
- Step 4: In a large bowl, combine the plain flour, baking powder, ground cinnamon, ground ginger, caster sugar, soft butter, eggs, and sour cream. Beat the mixture until smooth and fully combined.
- Step 5: Slice the bananas and arrange them evenly over the caramel layer in the cake tin.
- Step 6: Gently spoon the cake batter over the bananas, spreading it to cover completely.
- Step 7: Bake the cake for 55 minutes to 1 hour, or until a skewer inserted into the center comes out clean.
- Step 8: Allow the cake to cool in the tin for about 10 minutes. If the top has domed, slice it off to create a flat surface.
- Step 9: Carefully flip the cake onto a serving plate so the caramel and banana layer is on top.
- Step 10: Serve the cake immediately, optionally garnishing with a sprinkle of sea salt for an extra touch of flavor.
Tips & Variations
- Use very ripe bananas for natural sweetness and better flavor.
- Substitute Greek yogurt for sour cream for a slightly tangier taste and lighter texture.
- Adjust the ground cinnamon and ginger to suit your personal spice preference.
- To enhance the caramel, you can toast the sugar carefully while making the caramel for a deeper flavor.
- Serve with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Storage
Store leftover cake covered in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual slices briefly in the microwave for about 15-20 seconds, or serve chilled if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular brown sugar instead of muscovado?
Yes, regular brown sugar can be used if muscovado is not available, but muscovado’s rich molasses flavor adds more depth to the caramel.
Is it necessary to flip the cake after baking?
Flipping the cake is recommended to showcase the caramel and banana layer on top, which also makes for a beautiful presentation and balances the flavors.
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Salted Caramel Banana Cake Bliss Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Description
Enjoy a decadent Salted Caramel Banana Cake that perfectly balances sweet, buttery caramel and ripe bananas with warm spices. This moist and tender cake features a luscious caramel base topped with bananas and a spiced, creamy cake batter baked to golden perfection. Ideal for dessert lovers craving a rich, comforting treat with a touch of sea salt sophistication.
Ingredients
Caramel Base
- 100 g unsalted butter (softened)
- 200 g muscovado sugar
- 1 pinch salt
- 200 g granulated sugar (for caramel)
- 120 ml heavy cream
- 1 tsp sea salt
Cake Batter
- 250 g plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon (adjust to taste)
- 1 tsp ground ginger (adjust to taste)
- 150 g caster sugar
- 100 g unsalted very soft butter
- 3 large eggs
- 200 g sour cream (or Greek yogurt)
- 3 large bananas (overripe)
Instructions
- Make Caramel Base: Place the unsalted butter and muscovado sugar in a small saucepan over medium heat. Cook, stirring frequently, until fully melted and combined into a smooth caramel. Add a pinch of salt and stir well to incorporate it evenly into the caramel mixture.
- Prepare Cake Tin: Pour the warm caramel into the base of a pre-prepared 23 cm (9 inch) round cake tin, spreading it evenly to cover the bottom. Lightly grease and line the tin with parchment paper to prevent sticking.
- Preheat Oven: Set your oven to 350°F (180°C) without using the fan, allowing it to reach temperature while you prepare the batter.
- Prepare Cake Batter: In a large mixing bowl, combine the plain flour, baking powder, ground cinnamon, ground ginger, caster sugar, and softened butter. Add the eggs and sour cream (or Greek yogurt) to the dry ingredients. Beat thoroughly until you get a smooth, uniform batter with no lumps.
- Assemble Cake: Slice the overripe bananas thinly and layer them neatly on top of the caramel in the cake tin. Then gently spoon the prepared cake batter over the banana layer, spreading it evenly without disturbing the bananas underneath.
- Bake the Cake: Place the cake tin in the preheated oven and bake for 55 minutes to 1 hour, or until a skewer inserted into the center comes out clean, indicating the cake is cooked through.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the tin for about 10 minutes. If a dome has formed on top, slice it off carefully to create a flat surface. Invert the cake onto a serving plate so the caramel and bananas are on top. Serve immediately, optionally garnishing with a sprinkle of sea salt for an enhanced flavor contrast.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- Ensure your butter is very soft to blend easily into the batter.
- Adjust the ground cinnamon and ginger amounts to suit your spice preference.
- Use a non-fan oven setting to avoid uneven baking or drying out the cake.
- Allow the cake to cool slightly before flipping to prevent breaking.
- Optionally sprinkle sea salt on top just before serving to balance sweetness with saltiness.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: Salted caramel banana cake, caramel banana dessert, spiced banana cake, indulgent banana cake, moist banana cake recipe
