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Banana Caramel Cake

Banana Caramel Cake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 3 large ripe bananas, mashed
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ¼ cup unsalted butter
  • ½ cup packed light brown sugar
  • 3 tablespoons heavy cream
  • ¼ teaspoon salt
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Mash bananas in a large bowl; stir in melted butter, both sugars, eggs, and vanilla. Sprinkle flour, baking soda, salt, and cinnamon over top; stir just until combined.
  2. Pour batter into a greased 9-inch round pan. Bake at 350°F for 35–40 minutes until a toothpick has moist crumbs. Cool completely on a rack.
  3. In a small saucepan over medium heat, melt butter with brown sugar and cream. Cook, stirring, 2–3 minutes until thick. Remove from heat, stir in salt, and cool 10 minutes.
  4. Beat cream cheese and softened butter until smooth. With mixer on low, add cooled caramel, then powdered sugar and vanilla. Beat on medium-high until fluffy.
  5. Spread frosting over cooled cake. Slice and serve.

Notes

Let the cake cool fully before frosting or the frosting will melt. The caramel sauce can be made a day ahead and stored in the fridge; bring to room temperature before using. For a two-layer cake, double the batter and bake in two 9-inch pans for 25–30 minutes.