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Salted Caramel Banana Cake Decadent and Delightful

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To make this tasty cake, you need: - 2 ripe bananas, mashed - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup buttermilk For the salted caramel sauce, gather: - 1 cup granulated sugar - 6 tablespoons unsalted butter, diced - 1/2 cup heavy cream - 1 teaspoon sea salt Using ripe bananas is key. They bring natural sweetness and moisture. If you don’t have buttermilk, you can use regular milk with a splash of vinegar. This will mimic the tangy flavor. For the sugar, light brown sugar adds a lovely caramel note. You can swap it with granulated sugar, but the taste will change slightly. If you prefer a dairy-free version, use coconut oil instead of butter. An egg substitute, like flaxseed meal, can replace the eggs if needed. This way, anyone can enjoy this delightful cake. To make this cake, a few key tools are essential: - Mixing bowls: You will need at least two for wet and dry ingredients. - A whisk: This helps blend the dry ingredients smoothly. - A rubber spatula: Use this to fold your batter gently. - A 9-inch round cake pan: This is perfect for baking the cake. - A saucepan: You'll need it to make the salted caramel sauce. - A toothpick: Use this to check if your cake is done. These tools will make your baking process easier and more fun! For the complete process, check out the Full Recipe. First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, take a 9-inch round cake pan. Grease it with butter and dust it with flour. You can also line it with parchment paper for easy removal later. In a mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of packed brown sugar. Mix until it is light and fluffy. Now, add 2 ripe bananas that you have mashed. Stir well to combine. Next, beat in 2 large eggs, one at a time. Don’t forget to add 1 teaspoon of vanilla extract for flavor. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add these dry ingredients to the wet mixture. Alternate with 1/2 cup of buttermilk. Start and end with the flour mix. Be careful not to overmix; it should just come together. Pour your batter into the prepared cake pan. Smooth the top with a spatula. Bake in your preheated oven for 25-30 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it's ready. Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. While the cake cools, let's make the salted caramel sauce. In a medium saucepan over medium heat, add 1 cup of granulated sugar. Stir constantly until the sugar melts. Watch it carefully so it does not burn. Once it turns a golden amber color, remove it from the heat. Quickly add 6 tablespoons of diced unsalted butter and stir until it melts. Gradually pour in 1/2 cup of heavy cream while stirring. The mixture will bubble up, so be cautious. Finally, add 1 teaspoon of sea salt and mix until smooth. Let it cool slightly. Once your cake is cool, drizzle half of the salted caramel sauce over the top. Let it soak in for a few moments. Keep the rest of the sauce for serving later. Cut the cake into slices and serve each slice with a drizzle of the remaining salted caramel sauce. For a lovely touch, serve on a rustic wooden board. You can add fresh banana slices and whipped cream for extra flair. Enjoy this delightful dessert! For the full recipe, check out the details above. To get a perfect banana cake, use ripe bananas. They add natural sweetness and moisture. Mash them well for even distribution in the batter. Be sure to cream the butter and brown sugar until fluffy. This step adds air to the batter, making your cake light. Mix the dry and wet ingredients gently. Overmixing can make the cake dense. Bake until a toothpick comes out clean, checking around 25-30 minutes. Start with granulated sugar in a medium saucepan. Heat it on medium, stirring constantly. Watch closely as it melts into a golden color. Once it turns amber, quickly add your diced butter. Stir until melted and mixed well. Slowly pour in heavy cream while stirring, as it will bubble. Finally, stir in sea salt until smooth. Let it cool slightly before using. This sauce is key for that salty-sweet balance. Presentation matters! Serve slices on a rustic wooden board. Drizzle extra salted caramel sauce on each slice. Add a sprinkle of sea salt for flair. Fresh banana slices on top look nice and add flavor. A dollop of whipped cream makes it feel special. These touches make your cake not just tasty but beautiful. For the full recipe, check out the detailed steps above. {{image_2}} You can change the flavor of this cake easily. Try adding spices like cinnamon or nutmeg. These spices pair well with bananas. They add warmth and depth to your cake. You can also use different types of bananas, like plantains, for a unique twist. If you love chocolate, mix in some cocoa powder. This will create a rich chocolate-banana cake. Another fun idea is to add crushed nuts. Walnuts or pecans give a nice crunch. Toppings can make your cake even better. You can use fresh fruit like strawberries or blueberries. They add color and freshness to each slice. Want something extra? Try a scoop of vanilla ice cream on top. The cold ice cream pairs well with warm cake. You can also drizzle extra salted caramel sauce for a sweet touch. If you want a lighter option, serve it with whipped cream. This adds a fluffy texture that balances the cake's richness. Making this cake for special diets is simple. For a gluten-free version, swap all-purpose flour for a gluten-free blend. This keeps the texture light and fluffy. If you need a dairy-free cake, use coconut oil instead of butter. Replace buttermilk with almond milk or oat milk, mixed with a bit of vinegar. This helps mimic the tangy flavor. For a vegan option, use flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. These swaps allow everyone to enjoy this delicious dessert. You can find the full recipe to guide you through these adjustments. To keep your salted caramel banana cake fresh, wrap it tightly in plastic wrap. Place it in an airtight container. This method keeps moisture in and helps the cake last longer. You can also store it in a cake dome for easy access. If you have any leftover salted caramel sauce, store that in a separate jar in the fridge. You can freeze this cake for up to three months. First, let the cake cool completely. Cut it into slices for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. Make sure to label the bag with the date. For the salted caramel sauce, pour it into a freezer-safe container. Just thaw it in the fridge when you're ready to enjoy. When stored properly, the cake lasts about 3-4 days at room temperature. If you refrigerate it, you can extend its life to about a week. However, the cake tastes best within the first few days. Over time, the bananas may change texture, but the flavor remains wonderful. Follow the Full Recipe for the best results whenever you make this delicious cake. Use ripe bananas for this recipe. They should have brown spots. The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas are perfect for baking. They add natural sweetness and moisture. Yes, you can! If you don't have buttermilk, use milk with vinegar. Add one tablespoon of vinegar to a cup of milk. Let it sit for five minutes. This mix works well as a buttermilk substitute. A sunken cake often happens due to underbaking or too much moisture. To fix this, check your oven's temperature with an oven thermometer. If the cake is underbaked, bake it longer. If you used too many wet ingredients, reduce them next time. You can find Salted Caramel Banana Cake at local bakeries. Some grocery stores may also carry it. If you want to make it at home, check the Full Recipe above for easy steps! You learned how to make a delicious salted caramel banana cake. I shared key ingredients, tools, and tips to ensure your cake turns out perfect. You can adjust flavors and toppings to fit your taste. Store leftovers easily, and remember, this cake freezes well. With the right bananas and techniques, you can enjoy a moist, sweet treat. Baking is fun, and this cake is a crowd-pleaser. Dive into your baking adventure and impress everyone with your skills!
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If you crave a dessert that’s both rich and comforting, you’re in for a treat with this Salted Caramel Banana Cake. Imagine moist banana layers topped with luscious salted caramel. It’s a sweet mix of flavors that will wow your taste buds! I’ll guide you through every step, so you can bake this delightful cake at home. Get ready to impress your friends and family with this decadent dessert!

Ingredients

List of Ingredients for Salted Caramel Banana Cake

To make this tasty cake, you need:

– 2 ripe bananas, mashed

– 1/2 cup unsalted butter, softened

– 1 cup brown sugar, packed

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup buttermilk

For the salted caramel sauce, gather:

– 1 cup granulated sugar

– 6 tablespoons unsalted butter, diced

– 1/2 cup heavy cream

– 1 teaspoon sea salt

Ingredient Notes and Substitutions

Using ripe bananas is key. They bring natural sweetness and moisture. If you don’t have buttermilk, you can use regular milk with a splash of vinegar. This will mimic the tangy flavor. For the sugar, light brown sugar adds a lovely caramel note. You can swap it with granulated sugar, but the taste will change slightly.

If you prefer a dairy-free version, use coconut oil instead of butter. An egg substitute, like flaxseed meal, can replace the eggs if needed. This way, anyone can enjoy this delightful cake.

Must-Have Tools for Preparation

To make this cake, a few key tools are essential:

– Mixing bowls: You will need at least two for wet and dry ingredients.

– A whisk: This helps blend the dry ingredients smoothly.

– A rubber spatula: Use this to fold your batter gently.

– A 9-inch round cake pan: This is perfect for baking the cake.

– A saucepan: You’ll need it to make the salted caramel sauce.

– A toothpick: Use this to check if your cake is done.

These tools will make your baking process easier and more fun! For the complete process, check out the Full Recipe.

Step-by-Step Instructions

Prepping the Oven and Cake Pan

First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, take a 9-inch round cake pan. Grease it with butter and dust it with flour. You can also line it with parchment paper for easy removal later.

Creating the Cake Batter

In a mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of packed brown sugar. Mix until it is light and fluffy. Now, add 2 ripe bananas that you have mashed. Stir well to combine. Next, beat in 2 large eggs, one at a time. Don’t forget to add 1 teaspoon of vanilla extract for flavor.

In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add these dry ingredients to the wet mixture. Alternate with 1/2 cup of buttermilk. Start and end with the flour mix. Be careful not to overmix; it should just come together.

Baking and Cooling the Cake

Pour your batter into the prepared cake pan. Smooth the top with a spatula. Bake in your preheated oven for 25-30 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it’s ready. Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Making the Salted Caramel Sauce

While the cake cools, let’s make the salted caramel sauce. In a medium saucepan over medium heat, add 1 cup of granulated sugar. Stir constantly until the sugar melts. Watch it carefully so it does not burn. Once it turns a golden amber color, remove it from the heat. Quickly add 6 tablespoons of diced unsalted butter and stir until it melts. Gradually pour in 1/2 cup of heavy cream while stirring. The mixture will bubble up, so be cautious. Finally, add 1 teaspoon of sea salt and mix until smooth. Let it cool slightly.

Assembling and Serving the Cake

Once your cake is cool, drizzle half of the salted caramel sauce over the top. Let it soak in for a few moments. Keep the rest of the sauce for serving later. Cut the cake into slices and serve each slice with a drizzle of the remaining salted caramel sauce. For a lovely touch, serve on a rustic wooden board. You can add fresh banana slices and whipped cream for extra flair. Enjoy this delightful dessert!

For the full recipe, check out the details above.

Tips & Tricks

Baking Tips for Perfect Cake Texture

To get a perfect banana cake, use ripe bananas. They add natural sweetness and moisture. Mash them well for even distribution in the batter. Be sure to cream the butter and brown sugar until fluffy. This step adds air to the batter, making your cake light. Mix the dry and wet ingredients gently. Overmixing can make the cake dense. Bake until a toothpick comes out clean, checking around 25-30 minutes.

How to Make Your Salted Caramel Sauce Perfect

Start with granulated sugar in a medium saucepan. Heat it on medium, stirring constantly. Watch closely as it melts into a golden color. Once it turns amber, quickly add your diced butter. Stir until melted and mixed well. Slowly pour in heavy cream while stirring, as it will bubble. Finally, stir in sea salt until smooth. Let it cool slightly before using. This sauce is key for that salty-sweet balance.

Presentation Suggestions for Serving

Presentation matters! Serve slices on a rustic wooden board. Drizzle extra salted caramel sauce on each slice. Add a sprinkle of sea salt for flair. Fresh banana slices on top look nice and add flavor. A dollop of whipped cream makes it feel special. These touches make your cake not just tasty but beautiful. For the full recipe, check out the detailed steps above.

Variations

Flavor Variations for the Cake

You can change the flavor of this cake easily. Try adding spices like cinnamon or nutmeg. These spices pair well with bananas. They add warmth and depth to your cake. You can also use different types of bananas, like plantains, for a unique twist. If you love chocolate, mix in some cocoa powder. This will create a rich chocolate-banana cake. Another fun idea is to add crushed nuts. Walnuts or pecans give a nice crunch.

Alternative Toppings and Add-Ins

Toppings can make your cake even better. You can use fresh fruit like strawberries or blueberries. They add color and freshness to each slice. Want something extra? Try a scoop of vanilla ice cream on top. The cold ice cream pairs well with warm cake. You can also drizzle extra salted caramel sauce for a sweet touch. If you want a lighter option, serve it with whipped cream. This adds a fluffy texture that balances the cake’s richness.

Dietary Adjustments for Special Needs

Making this cake for special diets is simple. For a gluten-free version, swap all-purpose flour for a gluten-free blend. This keeps the texture light and fluffy. If you need a dairy-free cake, use coconut oil instead of butter. Replace buttermilk with almond milk or oat milk, mixed with a bit of vinegar. This helps mimic the tangy flavor. For a vegan option, use flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. These swaps allow everyone to enjoy this delicious dessert. You can find the full recipe to guide you through these adjustments.

Storage Info

How to Store Leftover Cake

To keep your salted caramel banana cake fresh, wrap it tightly in plastic wrap. Place it in an airtight container. This method keeps moisture in and helps the cake last longer. You can also store it in a cake dome for easy access. If you have any leftover salted caramel sauce, store that in a separate jar in the fridge.

Freezing Instructions and Tips

You can freeze this cake for up to three months. First, let the cake cool completely. Cut it into slices for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. Make sure to label the bag with the date. For the salted caramel sauce, pour it into a freezer-safe container. Just thaw it in the fridge when you’re ready to enjoy.

Shelf Life of Salted Caramel Banana Cake

When stored properly, the cake lasts about 3-4 days at room temperature. If you refrigerate it, you can extend its life to about a week. However, the cake tastes best within the first few days. Over time, the bananas may change texture, but the flavor remains wonderful. Follow the Full Recipe for the best results whenever you make this delicious cake.

FAQs

What type of bananas are best for this recipe?

Use ripe bananas for this recipe. They should have brown spots. The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas are perfect for baking. They add natural sweetness and moisture.

Can I make this cake without buttermilk?

Yes, you can! If you don’t have buttermilk, use milk with vinegar. Add one tablespoon of vinegar to a cup of milk. Let it sit for five minutes. This mix works well as a buttermilk substitute.

How do I fix a cake that has sunk in the middle?

A sunken cake often happens due to underbaking or too much moisture. To fix this, check your oven’s temperature with an oven thermometer. If the cake is underbaked, bake it longer. If you used too many wet ingredients, reduce them next time.

Where can I buy Salted Caramel Banana Cake?

You can find Salted Caramel Banana Cake at local bakeries. Some grocery stores may also carry it. If you want to make it at home, check the Full Recipe above for easy steps!

You learned how to make a delicious salted caramel banana cake. I shared key ingredients, tools, and tips to ensure your cake turns out perfect. You can adjust flavors and toppings to fit your taste. Store leftovers easily, and remember, this cake freezes well. With the right bananas and techniques, you can enjoy a moist, sweet treat. Baking is fun, and this cake is a crowd-pleaser. Dive into your baking adventure and impress everyone with your skills!

To make this tasty cake, you need: - 2 ripe bananas, mashed - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup buttermilk For the salted caramel sauce, gather: - 1 cup granulated sugar - 6 tablespoons unsalted butter, diced - 1/2 cup heavy cream - 1 teaspoon sea salt Using ripe bananas is key. They bring natural sweetness and moisture. If you don’t have buttermilk, you can use regular milk with a splash of vinegar. This will mimic the tangy flavor. For the sugar, light brown sugar adds a lovely caramel note. You can swap it with granulated sugar, but the taste will change slightly. If you prefer a dairy-free version, use coconut oil instead of butter. An egg substitute, like flaxseed meal, can replace the eggs if needed. This way, anyone can enjoy this delightful cake. To make this cake, a few key tools are essential: - Mixing bowls: You will need at least two for wet and dry ingredients. - A whisk: This helps blend the dry ingredients smoothly. - A rubber spatula: Use this to fold your batter gently. - A 9-inch round cake pan: This is perfect for baking the cake. - A saucepan: You'll need it to make the salted caramel sauce. - A toothpick: Use this to check if your cake is done. These tools will make your baking process easier and more fun! For the complete process, check out the Full Recipe. First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, take a 9-inch round cake pan. Grease it with butter and dust it with flour. You can also line it with parchment paper for easy removal later. In a mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of packed brown sugar. Mix until it is light and fluffy. Now, add 2 ripe bananas that you have mashed. Stir well to combine. Next, beat in 2 large eggs, one at a time. Don’t forget to add 1 teaspoon of vanilla extract for flavor. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add these dry ingredients to the wet mixture. Alternate with 1/2 cup of buttermilk. Start and end with the flour mix. Be careful not to overmix; it should just come together. Pour your batter into the prepared cake pan. Smooth the top with a spatula. Bake in your preheated oven for 25-30 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it's ready. Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. While the cake cools, let's make the salted caramel sauce. In a medium saucepan over medium heat, add 1 cup of granulated sugar. Stir constantly until the sugar melts. Watch it carefully so it does not burn. Once it turns a golden amber color, remove it from the heat. Quickly add 6 tablespoons of diced unsalted butter and stir until it melts. Gradually pour in 1/2 cup of heavy cream while stirring. The mixture will bubble up, so be cautious. Finally, add 1 teaspoon of sea salt and mix until smooth. Let it cool slightly. Once your cake is cool, drizzle half of the salted caramel sauce over the top. Let it soak in for a few moments. Keep the rest of the sauce for serving later. Cut the cake into slices and serve each slice with a drizzle of the remaining salted caramel sauce. For a lovely touch, serve on a rustic wooden board. You can add fresh banana slices and whipped cream for extra flair. Enjoy this delightful dessert! For the full recipe, check out the details above. To get a perfect banana cake, use ripe bananas. They add natural sweetness and moisture. Mash them well for even distribution in the batter. Be sure to cream the butter and brown sugar until fluffy. This step adds air to the batter, making your cake light. Mix the dry and wet ingredients gently. Overmixing can make the cake dense. Bake until a toothpick comes out clean, checking around 25-30 minutes. Start with granulated sugar in a medium saucepan. Heat it on medium, stirring constantly. Watch closely as it melts into a golden color. Once it turns amber, quickly add your diced butter. Stir until melted and mixed well. Slowly pour in heavy cream while stirring, as it will bubble. Finally, stir in sea salt until smooth. Let it cool slightly before using. This sauce is key for that salty-sweet balance. Presentation matters! Serve slices on a rustic wooden board. Drizzle extra salted caramel sauce on each slice. Add a sprinkle of sea salt for flair. Fresh banana slices on top look nice and add flavor. A dollop of whipped cream makes it feel special. These touches make your cake not just tasty but beautiful. For the full recipe, check out the detailed steps above. {{image_2}} You can change the flavor of this cake easily. Try adding spices like cinnamon or nutmeg. These spices pair well with bananas. They add warmth and depth to your cake. You can also use different types of bananas, like plantains, for a unique twist. If you love chocolate, mix in some cocoa powder. This will create a rich chocolate-banana cake. Another fun idea is to add crushed nuts. Walnuts or pecans give a nice crunch. Toppings can make your cake even better. You can use fresh fruit like strawberries or blueberries. They add color and freshness to each slice. Want something extra? Try a scoop of vanilla ice cream on top. The cold ice cream pairs well with warm cake. You can also drizzle extra salted caramel sauce for a sweet touch. If you want a lighter option, serve it with whipped cream. This adds a fluffy texture that balances the cake's richness. Making this cake for special diets is simple. For a gluten-free version, swap all-purpose flour for a gluten-free blend. This keeps the texture light and fluffy. If you need a dairy-free cake, use coconut oil instead of butter. Replace buttermilk with almond milk or oat milk, mixed with a bit of vinegar. This helps mimic the tangy flavor. For a vegan option, use flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. These swaps allow everyone to enjoy this delicious dessert. You can find the full recipe to guide you through these adjustments. To keep your salted caramel banana cake fresh, wrap it tightly in plastic wrap. Place it in an airtight container. This method keeps moisture in and helps the cake last longer. You can also store it in a cake dome for easy access. If you have any leftover salted caramel sauce, store that in a separate jar in the fridge. You can freeze this cake for up to three months. First, let the cake cool completely. Cut it into slices for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. Make sure to label the bag with the date. For the salted caramel sauce, pour it into a freezer-safe container. Just thaw it in the fridge when you're ready to enjoy. When stored properly, the cake lasts about 3-4 days at room temperature. If you refrigerate it, you can extend its life to about a week. However, the cake tastes best within the first few days. Over time, the bananas may change texture, but the flavor remains wonderful. Follow the Full Recipe for the best results whenever you make this delicious cake. Use ripe bananas for this recipe. They should have brown spots. The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas are perfect for baking. They add natural sweetness and moisture. Yes, you can! If you don't have buttermilk, use milk with vinegar. Add one tablespoon of vinegar to a cup of milk. Let it sit for five minutes. This mix works well as a buttermilk substitute. A sunken cake often happens due to underbaking or too much moisture. To fix this, check your oven's temperature with an oven thermometer. If the cake is underbaked, bake it longer. If you used too many wet ingredients, reduce them next time. You can find Salted Caramel Banana Cake at local bakeries. Some grocery stores may also carry it. If you want to make it at home, check the Full Recipe above for easy steps! You learned how to make a delicious salted caramel banana cake. I shared key ingredients, tools, and tips to ensure your cake turns out perfect. You can adjust flavors and toppings to fit your taste. Store leftovers easily, and remember, this cake freezes well. With the right bananas and techniques, you can enjoy a moist, sweet treat. Baking is fun, and this cake is a crowd-pleaser. Dive into your baking adventure and impress everyone with your skills!

Salted Caramel Banana Cake

Indulge in the ultimate dessert experience with this Salted Caramel Banana Cake! This decadent treat features moist banana layers and a rich salted caramel topping that will tantalize your taste buds. Perfect for impressing friends and family, this easy-to-follow recipe guides you through every step. Ready to bake something extraordinary? Click through to discover how to create this delightful dessert that everyone will love!
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Ingredients
  

2 ripe bananas, mashed

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, diced

1/2 cup heavy cream

1 teaspoon sea salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    Prepare the Cake Batter: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the mashed bananas and mix well. Beat in the eggs, one at a time, followed by the vanilla extract.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.

        Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

          Make the Salted Caramel Sauce: In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden amber color (be careful not to burn it). Remove from heat and quickly add the diced butter, stirring until melted and combined. Gradually pour in the heavy cream while stirring (the mixture will bubble up). Stir in the sea salt, mixing until smooth. Allow it to cool slightly.

            Assemble the Cake: Once the cake is completely cool, drizzle half of the salted caramel sauce over the top. Allow it to soak in for a few moments. Reserve the remaining sauce for serving.

              Decorate and Serve: Cut the cake into slices and serve with a drizzle of the remaining salted caramel sauce over each slice.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

                  - Presentation Tips: Serve on a rustic wooden board with a side of extra salted caramel sauce and a sprinkle of sea salt for added garnish. You can also top each piece with fresh banana slices and a dollop of whipped cream for an elegant touch.

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