Salted Caramel Banana Cake

There are tons of banana dessert recipes that you can easily make at home. I already tried this easy no-bake banana upside down cake and easy banana pudding recipe, and they are absolutely delicious. Last weekend, I wanted to try something different. I have some ripe bananas at home, so I searched for banana cake recipes. I found this salted caramel banana cake by Darren McGrady and instantly knew that it was the right choice.

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And I was right – it did not disappoint! It tastes incredibly delicious, and the sponge cake is definitely moist. I have tried tons of banana cake, and I can say that this is one of the best banana cake recipes I’ve ever made. The combination of salted caramel, chocolate chips, and banana flavor is perfect. I highly recommend you try this dessert at home. It’s easy to make and will surely turn out amazing.

Easy Caramel Banana Cake Ingredients

For the cake:

• 3/4 cup of unsalted butter
• 3/4 cup of brown sugar
• 2 eggs
• 1 cup of mashed bananas (3 medium-sized ripe)
• 1 1/2 cups of self-rising flour
• 1 teaspoon of baking soda
• 3/4 cups of sour cream
• 1 tablespoon of milk
• 1 teaspoon of vanilla paste
• 1 cup of chocolate chips

For the frosting:

• 3/4 cup of salted butter
• 1 cup of light brown sugar
• 1/4 cup of sour cream
• 3 cups of powdered sugar
• 1 teaspoon of vanilla paste

Garnish:

• banana slices
• caramel sauce

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How to Make Caramel Banana Cake

Step 1:

Start by preheating your oven to 350F, then grease a sheet pan about 6 x9 x 1.

Step 2:

Make the sponge cake. Add the butter and sugar in a bowl and cream until light and fluffy using an electric mixer.

Step 3:

Add the eggs and bananas into the mixture and beat well.

Step 4:

Add the flour, baking soda, sour cream, milk, and vanilla paste. Stir until there are no lumps and the batter is smooth. Next, add the chocolate chips.

Step 5:

Transfer the mixture to the prepared tray, smoothen it out and place in the center of the oven. Bake for about 40 minutes or until it is golden brown and sponge springs back when pressed. Once done baking, let it cool completely before frosting.

Step 6:

Make the frosting. Melt the butter and sugar in a pan over heat. Stir without boiling for about 2 minutes. Mix in the sour cream and bring the mixture to a boil. Once boiling, remove from heat and add the powdered sugar and vanilla paste. Let it cool slightly until it thickens. Carefully frost the sponge. Cut the cake into fingers and garnish with banana slices and caramel sauce. Enjoy!

Salted Caramel Banana Cake