Mimi's Organic Eats » Cake & Cupcake Recipes » Salted Caramel Banana Cake

Salted Caramel Banana Cake

This fluffy banana cake uses overly ripe bananas so you can cut down on food waste while making a sweet and salty cake at the same time! This simple cake is frosted in a rustic naked cake style for an incredibly easy cake that’s perfect for beginner bakers. 

If you’re looking for more ways to use up overly ripe bananas, try some of my other favorite recipes like Vegan Banana Chocolate Chip Cookies, Blueberry Banana Bread, or Mini Banana Muffins

salted caramel banana cake

This simple banana naked cake uses overly ripe bananas and is a simple naked cake that is perfect for beginners! I frost this using what I call the rustic naked cake style, meaning it's rustic and freeform. That makes this banana naked cake incredibly easy to put together!

This sweet and salty cake combines the sweetness of banana with salted caramel for a delightful cake that is reminiscent of bananas foster! The combination of banana and caramel is a classic flavor profile is sure to impress. If you have friends that are not chocolate fans (yes, those people exist), then this is a great recipe to please everyone!

salted caramel banana cake

Why You’ll Love This Recipe 

Uses Overly Ripe Bananas: This Salted Caramel Banana Cake uses overly ripe bananas! I love using overly ripe banana in baking because it turns what would have been food waste into a delicious dessert! 

Sweet & Salty: The combination of sweet and salty is always my favorite. And this sweet and salty cake hits all the notes. You get the sweetness from the banana cake along with the caramel. And that little kick of saltiness from the caramel at the same time.

Naked Cake: This easy sweet and salty cake is frosted in a rustic baked cake style, at least that’s what I call it. I have named this technique because it’s the easiest way to make a naked cake and it always just looks good! If you’re new to cake baking, this is a perfect place to start as you literally cannot mess it up. 

salted caramel banana cake

Ingredients for Salted Caramel Banana Cake

Organic Bananas (very ripe)

Spectrum Organic Vegetable Shortening

La Tourangelle Organic Canola Oil

Homemade Organic Light Brown Sugar

Organic Valley Sour Cream

Organic Valley Grassmilk

Frontier Co-Op Baking Powder

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Korintje Cinnamon

Wholesome Sweeteners Powdered Sugar

True Caramel Sauce

salted caramel banana cake

Tools Needed

Digital Food Scale

Stand Mixer

6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Piping Bags

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper. 

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening and light brown sugar. Mix on low until combined and there are no chunks of shortening. 

Add the banana, canola oil, sour cream, and milk and mix on low until combined. 

Next, add the flour, baking powder, sea salt, and cinnamon in that order. Mix on low until combined into a smooth batter. 

salted caramel banana cake
salted caramel banana cake
salted caramel banana cake
salted caramel banana cake
salted caramel banana cake
salted caramel banana cake

Step 3

Transfer the batter to the prepared pans evenly, about 226 grams each. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, and caramel sauce. Mix on low until combined, then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy. 

salted caramel banana cake
salted caramel banana cake
salted caramel banana cake

Step 5

Place the first cake layer on a cake stand or plate. Add one third of the frosting to the cake layer and spread evenly. 

Drizzle with caramel sauce and add a sprinkle of sea salt. Top with the second cake layer and repeat the process.

Top with the third cake layer and add the remaining frosting. Slice the second banana and add on top of the frosting. The drizzle caramel on top and sprinkle with sea salt. 

salted caramel banana cake

Bakers Tips 

  • Take the extra time to make my True Caramel Sauce. The caramel flavor makes up a huge part of this cake, so making your own is totally worth it! 
  • Make sure to use overly ripe bananas for the best flavor and texture. 
  • If you want to add nuts feel free to add peanuts, walnuts, or pecans on top of the caramel in the layers! 
  • Be sure to store this under a cake dome or in an airtight container so it stays fresh.

FAQ’s

Why do you use overly ripe bananas for baking?

When banana ripen, the starches turn to sugars. This makes ripe bananas sweet. So when they are overly ripe, they may be too mushy and sweet to eat, but that makes them perfect for baking. Not only are they sweet, they have more banana flavor, and they are easier to combine into baked goods.

Can I use store bought  caramel? 

Yes, if you don’t want to make caramel you can use store bought. But I highly recommend making your own as it’s so much better! My top picks for buying organic caramel sauce are King’s Cupboard and Get Your Hot Cakes. 

Can I make this ahead of time? 

Yes, but only if you store it in a cake dome. Because naked cakes have cake exposed on the sides, they will dry out if they are not covered completely. 

salted caramel banana cake

Craving More?

salted caramel banana cake

Salted Caramel Banana Cake

Mimi Council
This simple banana naked cake combines the sweetness of overly ripe bananas with rich and velvety caramel buttercream and a drizzle of salted caramel. This Salted Caramel Banana Cake will be your new favorite recipe for those blackened bananas!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 843 kcal

Ingredients
 
 

Batter

Frosting

Topping

Instructions
 

  • Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening and light brown sugar. Mix on low until combined and there are no chunks of shortening.
  • Add the banana, canola oil, sour cream, and milk and mix on low until combined.
  • Next, add the flour, baking powder, sea salt, and cinnamon in that order. Mix on low until combined into a smooth batter.
  • Transfer the batter to the prepared pans evenly, about 226 grams each. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, and caramel sauce. Mix on low until combined, then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
  • Place the first cake layer on a cake stand or plate. Add one third of the frosting to the cake layer and spread evenly.
  • Drizzle with caramel sauce and add a sprinkle of sea salt. Top with the second cake layer and repeat the process.
  • Top with the third cake layer and add the remaining frosting. Slice the second banana and add on top of the frosting. The drizzle caramel on top and sprinkle with sea salt.
  • Store under a cake dome for up to 3 days.

Video

Notes

High Altitude — Bake at 350°F for 22 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 843kcalCarbohydrates: 111gProtein: 4gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 19gTrans Fat: 5gCholesterol: 6mgSodium: 240mgPotassium: 202mgFiber: 2gSugar: 85gVitamin A: 95IUVitamin C: 3mgCalcium: 84mgIron: 2mg
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