Banana Cake with Caramel frosting

5 from 8 votes

This fluffy and moist banana cake is topped with a soft and creamy caramel frosting, and salted caramel swirls.

It's super easy to make, and can even be prepared with frozen bananas and store bought caramel sauce!

Prep Time45

Cook Time35

Total Time1 20

Servings: 15 people

Author: Maria Corcuera

Line a 13x9 inch baking pan with parchment paper and pre-heat your oven to 350 Fahrenheit.
Over a large bowl, whisk oil, sugar and eggs. Add mashed bananas, buttermilk and vanilla extract and mix.
3/4 Cup (177.4 ml) canola oil, 1 1/2 Cup (300 g) granulated sugar, 3 Large eggs, 1 1/4 Cup (187.5 g) ripe bananas, 3/4 Cup (180 g) buttermilk, 2 teaspoons vanilla extract
In a separate bowl, mix flour, baking powder, baking soda and salt until well combined.
2 1/4 Cup (281.3 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon (0.5 teaspoon) baking soda, 1/2 teaspoon (0.5 teaspoon) salt
Using an electric mixer with the paddle attachment, add the dry ingredients (flour mixture) to the banana mixture. Mix on medium speed until all of the ingredients are well combined.
Pour batter in an even layer into the prepared pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
Let cake cool completely on a wire rack before topping with the salted caramel frosting.

Over a large bowl of an electric stand mixer or a hand mixer, cream butter, vanilla extract and salt for 1.5 minutes in medium-high speed, until butter looks light and fluffy.
1 Cup (227 g) unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon salt
Add cooled caramel sauce and sifted powdered sugar and mix in low until just combined. Turn speed to medium-high and mix for an additional minute, until frosting looks creamy and fluffy.
1/2 Cup (113 g) caramel sauce, 4 Cups (480 g) powdered sugar
Spread on top of the cake and swirl with remaining caramel sauce.

In a sauce pan, combine brown sugar, butter, corn syrup, heavy cream and salt. Cook on medium-low heat, stirring constantly with a wooden spoon, until sugar is dissolved.
1/2 Cup (110 g) brown sugar, 1/4 Cup (56.8 g) cold butter, 1 tablespoon light corn syrup, 3 tablespoons heavy cream, 1/4 teaspoon (0.3 teaspoon) salt
Increase to medium heat and cook for additional 2 minutes without stirring, until mixture turns golden brown and bubbles start to form in the center of the pan. Remove and
Test it by adding a drop of the caramel into a plate and freeze for 30 seconds; if sauce is still runny, cook for a bit longer. It should be oozy and pourable.
Transfer the caramel into a glass jar without scraping the sides of the pan, to avoid any crystals from getting into your sauce. Let come at room temperature before adding it to the buttercream.

I can't stress enough how important it is to measure ingredients correctly. For the flour and powdered sugar use the spoon method, without compacting them into your cup. For the liquid ingredients, place the cup on a flat surface to be able to read the measurements more accurately. Brown sugar is more moist than flour and powdered sugar, so it's ok to compact it, then level it with a knife
Use room temperature ingredients when called for. This will ensure they mix more evenly and give the desired results in terms of consistency and texture
Use super ripe bananas. Bananas with dark spots are the best for this recipe!