Salted Caramel Banana Cake
Salted Caramel Banana Cake- Moist Banana Cake layers with a salted caramel filling, frosted with vanilla buttercream and swirls of more salted caramel and salt.
Ingredients
Banana Cake
- 2 cups Cake Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Brown Sugar
- ⅓ cup Oil
- 2 large Eggs
- 2 large Bananas
- ¼ cup Greek Yogurt
- 1 cup Milk wam
- 5 tablespoon Butter browned
Salted Caramel
- ¾ cup Sugar
- ¼ cup water
- ½ cup Butter
- ½ cup Heavy Cream
- 1 teaspoon Vanilla Bean Paste
- Flaky Sea Salt to taste
Vanilla Buttercream
- 3 cups Butter room temp
- 3.5 cups Powdered Sugar
- 2 teaspoon Vanilla Extract
- 2 tablespoon Heavy Cream
Instructions
Banana Cake:
- Preheat oven to 350F. Grease three 8-inch round pans and set to the side.
- In a small saucepan on medium heat melt the butter and allow it to melt until it becomes a light amber color. Once the butter turns into an amber color then you should slowly start to see light brown spots. Allow the butter to sit a longer and then the butter specks should turn into a golden brown. Allow the butter is browned let is sit on the side to cool until just warm.
- In the bowl of a stand mixer with a paddle attachment add in the eggs, oil, yogurt, brown sugar, vanilla extract, warm brown butter, and ripe mashed bananas.
- Mix on medium speed until the wet ingredients come together. If the banana is still chunky break, it down more with a fork.
- In a separate bowl add in all the dry ingredients.
- Sift the dry ingredients over the wet ingredients and then on low speed mix the banana cake batter until it just barely comes together.
- Heat milk in a microwave cup for 30 to 40 seconds until just hot to the touch.
- Pour hot milk into the banana cake batter and then finish folding in the batter until it's all mixed in.
- Divide the cake batter into the prepared cakes pans and bake for 18 to 20 minutes in the preheated oven or once a toothpick is inserted in and comes out clean.
- Let the cake cool in cake tins for 10 minutes and then transfer them to a wire rack to allow them too fully cool.
Salted Caramel:
- In a heavy saucepan add in the sugar and water and place on medium to high heat.
- The sugar mixture will bubble and then will begin to caramelize.
- Once the color has reached an amber color take it off the stove add in the heavy cream and whisk carefully.
- Add in the butter, vanilla bean paste, and the sea salt flakes. Adjust the salt to your liking.
- Allow it to cool and pour into a jar when cooled and keep in the refrigerator for up to 2 weeks.
Vanilla Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter on medium speed until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract and heavy cream and mix on low and then increase to medium-high speed. Beat until the frosting is light and fluffy, about 4-5 minutes.
Decorate:
- On a serving plate place one cake in the middle. Pipe a border of vanilla buttercream on the outer edge of the cake and then fill it with the salted caramel. Place the second cake layer on top and repeat the steps.
- Crumbcoat the cake and then place in the fridge to allow it to chill and set for 20 to 30 minutes.
- Once the cake has set, take it out and cover the cake with the remaining frosting and decorate. Drizzle more salted caramel on top of the cake and if desired flaky sea salt on top of the caramel.
- Serve and enjoy!
Notes
Storage:
Cake can be stored in the refrigerator and stay moist for up to one week.
Cake batter can be baked into 2 - 8inch cake pans instead of 3 for thicker layers.
Nutrition
Calories: 993kcalCarbohydrates: 88gProtein: 6gFat: 71gSaturated Fat: 41gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 203mgSodium: 700mgPotassium: 205mgFiber: 1gSugar: 69gVitamin A: 2076IUVitamin C: 2mgCalcium: 90mgIron: 1mg
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