Go Back

Salted Caramel Banana Cake

Salted caramel banana cake with a two-layer, tender crumb and salted caramel cream cheese frosting between the layers. Finished with a dramatic caramel drizzle down the sides and flaky sea salt on top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 ripe bananas, mashed
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup butter, softened
  • 1.5 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
Salted Caramel Frosting
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 3 cup powdered sugar
  • 0.5 cup salted caramel sauce (store-bought or homemade)
  • 1 Flaky sea salt for topping

Equipment

  • 2 sheet pan

Method
 

Bake the banana cake layers
  1. Preheat the oven to 350°F and grease two 8-inch round pans.
  2. Beat the butter and sugar until fluffy.
  3. Add the eggs, vanilla, and mashed bananas, and beat until well combined.
  4. Whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Fold in the flour mixture with the sour cream in three additions, alternating between them.
  6. Divide the batter between the two pans.
  7. Bake at 350°F for 30–35 minutes, until a toothpick comes out clean.
  8. Cool the cakes completely before frosting.
Make salted caramel cream cheese frosting and assemble
  1. Beat the cream cheese and butter until smooth.
  2. Add the powdered sugar and beat until fully combined.
  3. Beat in the salted caramel sauce and continue until the frosting is fluffy.
  4. Layer and frost the cakes, spreading frosting between the layers and over the outside.
  5. Drizzle more salted caramel sauce over the top so it runs dramatically down the sides.
  6. Finish with flaky sea salt on top.

Notes

Pro tip: for the cleanest frosting layers, make sure the cakes are fully cooled before assembling. Store covered in the refrigerator up to 4 days; freeze unfrosted cake layers for up to 2 months (wrap well), thaw in the fridge overnight, and frost after thawing. For a dairy-free swap, use a dairy-free cream cheese and dairy-free butter, keeping the salted caramel sauce as your only non-dairy variable.