Salted Caramel Banana Cake

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by Heather Harris Brady

Sorry I missed my second post last week. Everyone was sick, even the dog.

If well-chilled this pretty cake slices neatly into three layers – a moist banana cake on the bottom with mini chips, a layer of salted caramel frosting and a thin layer of ganache on top to tie it all together. I like to bake it in a 13 x 9 pan but you could bake it in layers if you like, putting the caramel in the middle and the ganache on top instead.

Salted Caramel Banana Cake, Makes one 13″ x 9″ cake

For the cake:

  • 1 stick (1/2 c.) butter
  • 1 c. granulated sugar
  • 1/2 c. brown sugar, lightly packed
  • 2 eggs
  • 1 t. vanilla
  • 1 c. mashed banana
  • 1 6 oz. container of yogurt (plain or vanilla)
  • 2-1/4 c. flour
  • 1 t. baking soda
  • 1 t. salt
  • 1 c. semisweet mini-chips

For the caramel frosting:

  • 1 c. granulated sugar
  • 1/3 c. water
  • 1 t. vinegar
  • 1 t. coarse salt
  • 2/3 c. heavy cream
  • 4 T. soft butter
  • 2-1/2 c. powdered sugar
  • 1-2 T. heavy cream

For the ganache:

  • 1 c. dark or semisweet chips
  • 1/2 c. heavy cream
  • 1 T. butter
  • 1 t. vanilla

First, the cake:

Preheat the oven to 350. Cream the butter and the sugars.

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Add the eggs and vanilla. Beat until light.

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Mash the banana well with a fork.

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Add the banana and the dry ingredients. Beat well.

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Beat in the yogurt, then the chips.

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Spread the batter in a well-greased 13 x 9 pan.

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Bake for about 25-30 minutes, until the center is firm to the touch.

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While the cake is baking make the salted caramel:

Combine the sugar, water and vinegar in a saucepan. Bring to a quick boil.

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As the syrup starts to turn a golden brown remove it from the heat.

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Quickly whisk in the cream. It will bubble and look like this:

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Stir in the salt and set the caramel aside to cool.

Beat the butter and powdered sugar together in a mixing bowl. Add the heavy cream and beat to a thick frosting. Then beat in half of your cooled caramel. (Save the other half of the caramel for drizzling over the top or on the serving plates.)

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Set the frosting aside and start the ganache:

Combine the cream and the chips in a saucepan. Whisk over medium heat until smooth. Stir in the butter and vanilla. Set it aside to cool.

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If your cake layer is now cool to the touch spread the caramel frosting over the top.

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Put it in the refrigerator until the frosting is set. Then spread the ganache on top.

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Add a sprinkle of sea salt so it’s extra pretty.

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If you don’t mind soft frosting you can store the cake on the counter. But it will slice cleaner if you keep it in the fridge.

One year ago: Chocolate Mint Cookies


 

 

 

 

 

 

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