Salted Caramel Banana Cake


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.


Add the eggs and vanilla. Beat until light.


Mash the banana well with a fork.


Add the banana and the dry ingredients. Beat well.


Beat in the yogurt, then the chips.



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


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


While the cake is baking make the salted caramel:

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


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


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


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.)


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.


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


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


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


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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