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- 2 ripe bananas, mashed until smooth - 1/2 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup buttermilk, at room temperature - 1 cup granulated sugar - 6 tablespoons unsalted butter, cut into small cubes - 1/2 cup heavy cream, warmed - 1 teaspoon sea salt To make this cake, start with ripe bananas. They add natural sweetness and moisture. Next, use unsalted butter for creaminess. Brown sugar gives a rich flavor that pairs well with bananas. Don't forget the eggs; they help the cake rise and bind. Adding vanilla extract enhances the taste. Use all-purpose flour for the base. Baking powder and baking soda help the cake rise. Salt balances the sweetness. Buttermilk keeps the cake moist and adds flavor. For the salted caramel sauce, granulated sugar is key. You need unsalted butter to create a smooth texture. Heavy cream adds richness, and sea salt gives that perfect salty kick. You can find the full recipe [here](insert link). - Preheat the oven to 350°F (175°C). - Prepare a 9-inch round cake pan by greasing it with butter and dusting it with flour. You can also line the bottom with parchment paper. - In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 3 to 4 minutes. - Add the mashed bananas and mix well. Then, add the eggs one at a time. Make sure to mix thoroughly after each addition. Finally, stir in the vanilla extract. - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until even. - Gradually add this dry mixture to the banana batter, alternating with the buttermilk. Start and end with the dry mix. Gently mix until just combined. Be careful not to overmix the batter. - Pour the batter into the prepared cake pan. Smooth the top with a spatula. - Bake in the preheated oven for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. - Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. - In a medium saucepan over medium heat, add the granulated sugar. Stir it continuously as it melts. Watch it turn into a golden amber liquid—do not burn it! - Once melted, remove from heat. Quickly add in the diced butter and stir until melted. - Gradually pour in the warm heavy cream while stirring. The mixture will bubble. Mix in the sea salt until smooth. Let it cool slightly. - When the cake has cooled, drizzle half of the salted caramel sauce over the top. Let it sit for a few minutes so the sauce can soak into the cake. - Keep the remaining sauce for serving. - Slice the cake into generous wedges. Serve each slice with a drizzle of the reserved salted caramel sauce. - For a lovely presentation, place the cake on a rustic wooden serving board. Offer a small bowl of extra salted caramel sauce alongside. Add fresh banana slices and a dollop of whipped cream for garnish. For the complete steps, check out the Full Recipe. - Avoiding overmixing: When you mix the batter, do it gently. Overmixing makes the cake tough. Stop mixing as soon as you see no flour. This keeps the cake light and fluffy. - Ensuring cake moisture: To keep your cake moist, use ripe bananas. They add natural sweetness and moisture. Also, buttermilk helps create a tender crumb. Always check if your cake is done with a toothpick. It should come out clean, but a few crumbs are okay. - Preventing sugar burning: When melting sugar, keep the heat at medium. Stir slowly and watch it closely. If it starts to turn dark too fast, remove it from heat. This helps avoid a burnt taste. - Adjusting sauce consistency: If the sauce is too thick, add a bit more warm cream. If it’s too thin, let it cook a bit longer. Stir well until you get the right smoothness. The perfect consistency will drizzle nicely over your cake. - Garnishing with fresh fruit: Top your cake with fresh banana slices. They add color and a nice touch. You can also add berries for a pop of flavor and color. - Adding extra flavor: To enhance the taste, sprinkle some sea salt on the top. It highlights the salted caramel. You can also add a dollop of whipped cream for creaminess. This makes each bite even better. {{image_4}} You can add extra flavors to your cake. Try adding nuts like pecans or walnuts. They give a nice crunch. Chopped nuts also add a rich flavor. You can also mix in chocolate chips for a sweet twist. The chocolate pairs well with the bananas and caramel. If you want a gluten-free option, use gluten-free flour instead of regular flour. This keeps the cake soft and tasty. For a vegan cake, swap eggs for flaxseed meal mixed with water. Use plant-based butter and non-dairy milk for the sauce. These changes still keep the cake delicious! Serve your cake warm with a scoop of ice cream. Vanilla ice cream works great, but you can try others too. Adding flavored whipped cream is another fun option. It adds creaminess and flavor. You can use caramel or even banana-flavored whipped cream. For the full recipe, check here. To keep your salted caramel banana cake fresh, store it at room temperature. Use a cake dome or cover it with plastic wrap. This will keep the moisture in and the cake soft. If your kitchen is hot, consider refrigerating it. Just make sure to place it in an airtight container. This prevents the cake from drying out. For long-term storage, freezing is the best choice. Wrap individual slices in plastic wrap, then place them in a freezer bag. This helps keep the cake fresh for up to three months. When ready to enjoy, simply remove a slice from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. The salted caramel banana cake can last about three days at room temperature. If refrigerated, it can last up to a week. For the best taste, consume it within this time frame. The flavors are at their best when fresh. The salted caramel sauce can last about two weeks in the fridge. Just keep it in a sealed container. To make your cake moist, use ripe bananas. The riper the bananas, the better. You can also add a bit more buttermilk to the batter. Another tip is to avoid overmixing. Overmixing makes the cake dense. Instead, mix just until combined. This keeps it light and fluffy. Yes, you can use frozen bananas! Just thaw them first and drain any excess water. This helps keep the batter from getting too wet. Mashed frozen bananas work just as well as fresh ones. They still add great flavor and moisture to your cake. Salted caramel pairs well with many flavors. Chocolate is a classic choice. It adds richness that contrasts nicely with the sweetness. Nuts, like pecans or walnuts, add crunch and depth. You can also try adding a hint of espresso or coffee for a unique twist. You can store salted caramel sauce in the fridge for up to two weeks. Keep it in an airtight container. To reheat, just warm it gently on the stove or in the microwave. Give it a stir to bring it back to a smooth consistency. This recipe for banana cake with salted caramel sauce is a true delight. You learned about the key ingredients, preparation steps, and baking tips to make it succeed. Remember, using ripe bananas and fresh butter makes a difference. Don't forget to try variations, like adding nuts or chocolate, for extra flavor. Store it well to enjoy every last bite. This cake is perfect for any occasion, and I hope you find joy in each slice. Happy baking!

Salted Caramel Banana Cake

Indulge in the ultimate dessert experience with this Salted Caramel Banana Cake! Combining rich, ripe bananas and decadent salted caramel, this delightful and easy recipe ensures a show-stopping treat that will impress your family and friends. Follow our simple step-by-step guide to create a moist, flavorful cake topped with luscious caramel sauce. Click through to discover the full recipe and elevate your baking game today!
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Ingredients
  

2 ripe bananas, mashed until smooth

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk, at room temperature

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into small cubes

1/2 cup heavy cream, warmed

1 teaspoon sea salt

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter and dusting it with flour, or by lining the bottom with parchment paper.

    Prepare the Cake Batter: In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy, about 3-4 minutes. Add the mashed bananas and blend until well incorporated. Next, add the eggs, one at a time, mixing thoroughly after each addition, then incorporate the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Gradually add this dry mixture to the banana batter, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix the batter.

        Bake the Cake: Pour the prepared batter into the greased cake pan and evenly smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

          Make the Salted Caramel Sauce: In a medium saucepan over medium heat, add the granulated sugar. Stir it continuously as it melts, transforming into a golden amber liquid—be cautious to avoid burning it. Once melted, remove from heat and swiftly add the diced butter, stirring until melted and fully incorporated. Gradually pour in the warm heavy cream while stirring (the mixture will bubble). Finish by mixing in the sea salt until the sauce is smooth and blended. Let it cool slightly.

            Assemble the Cake: When the cake has cooled completely, drizzle half of the salted caramel sauce over the top. Let it sit for a few moments to allow the sauce to soak into the cake. Keep the remaining sauce for serving.

              Decorate and Serve: Slice the cake into generous wedges and serve each slice with a drizzle of the reserved salted caramel sauce.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

                  - Presentation Tips: Place the cake on a rustic wooden serving board, offering a small bowl of extra salted caramel sauce alongside. For an elegant touch, garnish each slice with fresh banana slices and a dollop of whipped cream topped with a sprinkle of sea salt.