Salted Caramel Banana Cake


Cakes & Cupcakes Eggless High Altitude | Published May 14, 2024 by Mimi Council

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This Salted Caramel Banana Cake is a moist and fluffy banana cake that uses overly ripe bananas so you can cut down on food waste while making a sweet and salty cake at the same time! This organic 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 Buttermilk 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 organic cake 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: I love a sweet and salty cake (shocker right?)! And this organic 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 organic 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. 

Organic Cake: I use organic ingredients in this banana naked cake. Indulge mindfully when you use this recipe!

salted caramel banana cake

Ingredients

  • Bananas: Make sure to use overly ripe bananas. When bananas ripen, their starches turn to sugars. This process also softens bananas. While these bananas can be too mushy or sweet to eat on their own, they are perfect for cakes because they mix into batter well and they provide a sweet banana flavor.
  • Shortening: I use organic vegetable shortening.
  • Canola Oil: I use organic canola oil because it's a neutral oil. You can use avocado oil or extra virgin olive oil if you want to avoid seed oils.
  • Light Brown Sugar: I use my homemade light brown sugar, store bought also works.
  • Sour Cream: I use sour cream, along with the bananas as an egg replacer in this organic cake.
  • Milk: Use whole milk.
  • All Purpose Flour: I use organic all purpose flour for extra structure in this organic cake. Whenever you add fruits or vegetables to cake, it makes the batter more moist. So, all purpose flour can help provide more structure than cake flour because of its higher protein content.
  • Baking Powder: I use baking powder, because this is a cake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
  • Salt: Use a fine sea salt.
  • Cinnamon: I use organic Korintje cinnamon.
  • Powdered Sugar: You'll need organic powdered sugar for the frosting.
  • Caramel Sauce: I use my True Caramel Sauce recipe here. You can use store bought caramel sauce, but it's really worth the extra effort to make it homemade!
salted caramel banana cake

Tools Needed

  • Scale: Always use a digital food scale for the best results.
  • Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
  • Cake Pans: You’ll three 6-inch cake pans for this organic cake.
  • Parchment Paper: I always use nontoxic parchment paper so the cakes come out of the pans easily.
  • Piping Bag: You’ll need a large piping bag to pipe the caramel sauce. But, if you don't have this, you can also just drizzle it with a spoon.

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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

Baker's 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.

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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