Bananas and caramel are a match made in dessert heaven. This banana cake with salted caramel frosting is a treat that will have everyone asking for seconds. With its moist, tender crumb and the rich, buttery frosting, it’s perfect for any occasion.
Whether you’re a baking novice or a seasoned pro, this recipe is sure to become a family favorite. Get ready to indulge in a slice of pure bliss!
Steps
- Prepare the banana cake as instructed in your chosen recipe and allow it to cool completely.
- For the caramel sauce, gather all the necessary ingredients. In a medium saucepan, mix sugar, water, and fine sea salt, and place over medium-high heat, whisking constantly until boiling. Let the mixture boil until it turns amber, then whisk in butter, remove from heat, and carefully stir in cream until smooth. Allow it to cool before transferring to a jar to chill.
- To make the frosting, whip the butter until it is light and fluffy. Incorporate powdered sugar, 1/2 cup of the chilled caramel sauce, sea salt, and vanilla extract, mixing until well combined and slightly fluffy. Refrigerate the frosting if it needs to firm up.
- Assemble the cake by spreading half of the frosting over the first cake layer. Drizzle a spoonful of caramel sauce over the frosting before placing the second cake layer on top. Coat the top layer with the remaining frosting.
- Just before serving, garnish the cake with sliced bananas and nuts, drizzle the remaining caramel sauce, and sprinkle with chocolate shavings and coarse sea salt for added flavor and decoration.
Ingredients
- 1 cup (210g) granulated sugar
- 1/4 cup water
- 3/4 teaspoon fine sea salt
- 1/4 cup (56g) unsalted butter, diced into 1 tablespoon pieces
- 2/3 cup (160ml) heavy cream
- 2 pinches coarse sea salt, for topping
- 3/4 cup (170g) unsalted butter
- 3 cups (390g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup of the caramel sauce (as prepared above)
- 1/2 cup chopped pecans or walnuts, for garnish (optional)
- 2 bananas, diced, for topping (optional)
- Semi-sweet chocolate shavings, for garnish (optional)
FAQ
- What makes the banana cake with salted caramel frosting so special?
- The banana cake is a delightful blend of moist cake layers topped with a rich caramel frosting. This is enhanced by a sweet and salty caramel sauce, crunchy walnuts, and fresh banana slices, creating a perfect combination for any occasion.
- How important is the salted caramel sauce in this recipe?
- The salted caramel sauce is essential as it adds a gourmet touch and enhances the overall flavor profile of the cake. The salt in the caramel highlights the dessert’s sweetness and makes each bite irresistible.
- Can the recipes from the Morton Salt’s Next Door Chef event be tried at home?
- Yes, you can recreate the dishes from the event at home. The article provides a link to Morton to access the event’s recipes, allowing you to experience the delightful dishes yourself.
- What are some tips for preparing the caramel sauce and frosting?
- When making the caramel sauce, ensure to whisk constantly as it boils and be cautious of the steam when adding cream. For the frosting, whip the butter until light, then mix with powdered sugar, caramel sauce, sea salt, and vanilla until fluffy. If needed, chill the frosting to firm up its consistency.
- How can I prevent the bananas from browning when preparing the cake?
- To slow the browning of banana slices, soak them in a lemon water solution for about a minute. Mix 1 tablespoon of lemon juice with 1 cup of water, then dry the banana slices slightly on paper towels before using.
Tips
- Prepare Ingredients in Advance: Before starting the caramel sauce, have all your ingredients measured and ready. This ensures a smooth process, as caramel can quickly change color and consistency.
- Use a Long-Handled Whisk: When adding cream to the caramel, it will steam significantly. A long-handled whisk helps keep your hands safe from the steam.
- Prevent Banana Browning: To keep banana slices from browning, soak them in a lemon water solution (1 Tbsp lemon juice to 1 cup water) for about a minute, then dry them slightly with paper towels.
- Chill the Frosting: If the frosting is too soft, chill it until it reaches a firmer consistency. This makes it easier to spread, ensuring a beautiful finish on your cake.
Equipment
- Medium saucepan
- Long-handled whisk
- Glass bowl or jar (for chilling caramel)
- Cake stand or serving plate
