Banana Cake with Salted Caramel Frosting

Banana Cake with Salted Caramel Frosting


Two layers of moist banana cake are topped with a luscious caramel frosting, a sweet and salty caramel sauce, crunchy walnuts and sweet banana slices.
  • Caramel sauce
  • 1 cup (210g) granulated sugar
  • ¼ cup water
  • ¾ tsp Morton Fine Sea Salt
  • ¼ cup (56g) unsalted butter, diced into 1 Tbsp pieces
  • ⅔ cup (160ml) heavy cream
  • 2 pinches Morton Coarse Sea Salt, for topping
  • Frosting
  • ¾ cup (170g) unsalted butter
  • 3 cups (390g) (360g) powdered sugar
  • 1 tsp vanilla extract
  • ½ cup caramel sauce (from above)
  • ½ cup chopped pecans or walnuts, for garnish (optional)
  • 2 bananas, diced, for topping (optional)
  • Semi-sweet chocolate shavings, for garnish (optional)
  1. Prepare banana cake as directed and let cool completely. Meanwhile prepare the caramel sauce.
  2. For the caramel sauce: have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt.
  3. Set over medium-high heat and whisk constantly until it begins to boil, then allow mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally.
  4. Immediately whisk in butter then remove from heat and whisk in cream (be careful, it will steam! A long handled whisk is recommend) and stir until smooth.
  5. Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
  6. For the frosting: whip butter until light and fluffy. Add powdered sugar, ½ cup of the cooled caramel sauce, sea salt and vanilla.
  7. Mix until well combined and slightly fluffy. Chill until it becomes a more firm consistency if needed.
  8. To assemble cake: spread about half of the frosting over first layer of cake then drizzle and spread a fair spoonful of the caramel sauce over the frosting.
  9. Top with the second layer of cake then add remaining frosting. Just before serving top with the bananas* and nuts, then drizzle over remaining caramel sauce, sprinkle with shaved chocolate and coarse sea salt.

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