Banana Cake
This soft, fluffy banana cake is topped with a rich, buttery, salted caramel cream cheese frosting. This cake features an incredibly moist, tender crumb. The natural sweetness in the bananas complements the addition of brown sugar in the cake. The salted caramel is made using brown sugar, which is much easier to make than traditional caramel, and requires no candy thermometer. The brown sugar in the caramel provides a richer, warmer flavor profile and is a delicious sweet addition to the tangy cream cheese frosting.
Here is what you will love about this cake
- Easy to make – this cake can be mixed in one bowl with no fancy equipment. All you need is a large bowl and a whisk!
- Customizable – you can top this cake with whatever frosting you prefer, although the salted caramel cream cheese frosting truly is divine!
- Breakfast or brunch treat – this banana cake has so much flavor on it’s own, that you could even serve it without frosting (if you prefer), and serve it as a breakfast or brunch treat. You could even sprinkle powdered sugar on top if you wanted a bit something extra on top.
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FAQ
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend.
Substitutions
If you only have Greek yogurt on hand, OR only have sour cream on hand, feel free to use all Greek yogurt or all sour cream rather than a mixture of both. So, you would need 1/2 cup of Greek yogurt or 1/2 cup of sour cream.
I personally like using the mixture of both, because they each yield different properties. While they both add moisture to the cake, the Greek yogurt helps to make the cake taller and fluffier, while the sour cream makes the crumb more tender and denser.
Storage
Store leftover cake, covered in an airtight container for up to 2 days at room temperature, or in the refrigerator for up to 5 days.
Let me know what you thought!
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Banana Cake
- Total Time: 1 hour
- Yield: 1 9×13 inch cake 1x
Description
This soft, fluffy banana cake is topped with a rich, buttery, salted caramel cream cheese frosting. This cake features an incredibly moist, tender crumb. The natural sweetness in the bananas complements the addition of brown sugar in the cake. The salted caramel is made using brown sugar, which is much easier to make than traditional caramel, and requires no candy thermometer. The brown sugar in the caramel provides a richer, warmer flavor profile and is a delicious sweet addition to the tangy cream cheese frosting.
Ingredients
Cake
- 3 medium sized bananas, mashed
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 1/4 cups whole milk
- 1/4 cup sour cream
- 1/4 cup Greek yogurt (or you can substitute for all Greek yogurt, or all sour cream)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Salted Caramel
- 1 cup brown sugar
- 2/3 cup heavy cream
- 8 tablespoons unsalted butter, cut into cubes
- 1/2 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup salted caramel
Instructions
1. Preheat oven to 350. Spray a 9×13 pan with nonstick cooking spray. Set aside.
2. Make the cake. In a large bowl, add bananas. Mash, using a fork. Add in the sugars, butter, milk, sour cream, Greek yogurt, eggs and vanilla extract. Whisk until combined. Add in the sifted flour, baking powder, baking soda and salt. Mix just until combined.
3. Bake the cake. Pour the batter into the prepared cake pan. Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the cake. Once the cake is done baking, set on a wire cooling rack and allow to cool to room temperature.
5. Make the salted caramel. In a medium sized skillet, add brown sugar, butter and heavy cream. Cook over medium heat, stirring constantly.
Bring the mixture to a boil and boil for 2 minutes.
Turn the heat off and remove from heat.
Sprinkle in ½ teaspoon salt and stir to combine.
Pour mixture into heat proof bowl and place in refrigerator to help the caramel cool faster. Allow to cool for 10-20 minutes. You still want the caramel to be pourable.
6. Make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy. Add in the powdered sugar and beat until combined. Add in the cooled salted caramel and beat until fluffy and combined.
7. Spread the salted caramel cream cheese frosting over the cake. Add more dollops of salted caramel over top of the icing, if desired.
8. Serve and enjoy!
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Oven
- Cuisine: American
