This Salted Caramel Banana Cake is easy to throw together and sinfully delicious. Sticky salted caramel atop a banana filled, light cake. Sliced into squares and served with coffee is the perfect way to enjoy it!
Hello guys! I hope you’re doing well. I’m sharing a sticky, sweet Salted Caramel Banana Cake today, but first I’ll explain why I’ve been MIA. We’ve had some new furry additions to our household! Two 10 week old ginger kittens called Eden and Ember. We’ve had them 10 days now and they’re settling well. However, we’re still trying to find a routine that works for us and I’m trying to figure out how to fit work around them. It seems to be working out that I get two blocks of about 2-3 hours. During that time I can do housework, laundry, cook dinner, do a bit of work. Some days they’ll wake up or won’t settle as they’re chasing each other and play fighting. One will start to settle, then the other comes over and the games start again!
Sometimes they can just play happily together, but other times they’re looking for mischief and I’m up every five minutes making sure they’re OK after hearing a bang. Mostly it’s a ball they love chasing hitting a wall or them jumping around. We’ve kitten proofed the house as much as possible, but the places they try and get!! They’re such fun and absolutely gorgeous though. Their personalities are really starting to come out and it’s lovely to see.
Eden is slightly quieter, but more confident in herself and around people. She still has her moments, but she can also be pretty chill. Ember is a livewire, whizzing about, launching herself at and off things. She will settle and then find her tail and start chasing it. She will always be the one to do something first and then Eden copies. Although Eden is more confident, she took a bit longer to come to us for strokes and to sit on our laps. Ember purrs as soon as you touch her head and is always walking on us, sleeping in our laps or trying to climb up to our faces.
It’s only been 10 days, but already I can’t imagine them not being here. I now can’t believe I was ever apprehensive about getting them.
My husband suggested it first and I wasn’t sure as I’m still traumatised after the “rescue” we dealt with last year. However, I slept on it and decided that we should just go for it. After the last six months, I certainly realised that tomorrow is not a guarantee. So the hunt for kittens started!
We got in contact with so many people about kittens, but they’d already be gone. We wanted two siblings, either two girls or boy/girl. There were lots of grey/brown tabbies, ginger boys. A few we got in contact about were grey tabbies with little white socks. So cute. However, the day we got them became a bit of a blur!
I was checking every few minutes for new kittens listed. Then two ginger girls popped up… Ginger girls are rare, so to have two in one litter is even rarer! We were the first to ring up about them and we left immediately to visit them as we knew there would be loads of interest. We got to the motorway and my husband’s car flashed up “lost tyre pressure”. – What a time!! So, I had to text the lady and tell her we’d be a bit late as we had to go back home and switch to my car. Anyway, we got there in the end, met them, met mum, met the family raising them. On our journey down, the lady had had 25 calls about them! They were lovely, the kittens were used to dogs, cats, children. We fell in love with them instantly and decided they were perfect for us.
I’m obsessed with them. I can’t stop watching them play and then if they’re asleep I’m watching videos of them playing. My husband and I adore them already. The house might be full of trip hazards, the sofa covered in throws to protect it, towels and bits of wood/cardboard blocking up places they can get stuck. They may wake us up by walking over us at 5:50am, but we wouldn’t have it any other way!
Ember on the left, Eden on the right:
Today I’m sharing this divine Salted Caramel Banana Cake…
Anyway, onto today’s recipe! Oh my goodness, so good it should be illegal. I again, found myself with overripe bananas, that were even too ripe for me to eat! I feel like bananas go not ripe, not ripe, not ripe, ripe, overripe. Now, I love a banana with some brown spots on. But when they’re more brown that yellow and almost black… it’s time to get baking with them!
I didn’t want to make banana bread as I feel like that’s what I always do. So, I decided to make a traybake type banana cake… and then slather it with warm, salted caramel sauce before topping each slice with fresh banana.
It’s all hand mixed, only requires a few ingredients which you probably already have. I used shop bought caramel and mixed it with salt and a little cream, so it was more sauce like and not thick and set.
I started this Salted Caramel Banana Cake by mashing some bananas and adding melted butter, light brown sugar, caster sugar, 1 egg and some vanilla to a large bowl. Then, I whisked it until everything was combined and smooth.
After that, it’s a case of adding a little cinnamon, salt, baking powder, bicarbonate of soda and plain flour. Mix everything together, so there are no lumps. Tip the batter into a lined 8×8 inch square pan and bake for 22-25 minutes. The cake will come out golden and risen.
While the cake is baking, I placed traditional, chewy caramel, 1tsp of sea salt and 2tbsp of oat single cream into a small saucepan. I very gently warmed the caramel, on the lowest temperature. Stir until the caramel has softened and combined with the cream/salt and there you have your salted caramel sauce!
As soon as the cake came out of the oven, I poured the caramel sauce on the top of the cake. As the cake cools, the caramel will set a little creating a sticky, salty, sweet topping. I sliced into 12 squares and placed a slice of fresh banana on top.
Even though the cake is light, the sauce is rich, so you don’t need huge slices of this cake. The combination of the banana cake and the salted caramel is out of this world good. Caramel and banana are already a great combo, add in salt and it really elevates it!
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Salted Caramel Banana Cake
- FOR THE BANANA CAKE:
- 1 cup (260g) overripe bananas, this was 2 large for me
- 1 stick (113g) melted butter, slightly cooled. I used vegan butter
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup (50g) light brown sugar
- 1/4 cup (50g) caster sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- 1/2 tsp ground cinnamon
- Pinch of salt
- 2 cups (280g) plain/all-purpose flour
- FOR THE SALTED CARAMEL SAUCE:
- 1/2 cup (130g) ready to use caramel, not carnation; see note.
- 1 tsp sea salt
- 2 tbsp single cream, dairy on non dairy; I used oat
- Preheat the oven to 180C/350F and line an 8×8 inch square baking dish. You can also spray with cooking spray and place a strip of grease proof paper across the pan. Make sure you have enough overhang, so you can lift the cake out later.
- Place you bananas into a large bowl and mash with a fork. Add in the slightly cooled melted butter, egg, vanilla, light brown sugar and caster sugar. Whisk until well combined and smooth.
- Next, add the baking powder, bicarbonate of soda, cinnamon, salt and flour. Mix until well combined and there are no lumps of flour.
- Tip the batter into your prepared pan and spread into an even layer. Place in the oven for 22-25 minutes.
- While the cake is baking, place the caramel, salt and 2tbsp of single cream into a small, deep saucepan on the lowest heat. Stir continually until the caramel has softened and the cream is combined. Don't bring it to a boil, just gently warm. This will take a good 10-12 minutes. Leave to one side while the cake finishes baking.
- Cake is ready when risen, golden and an inserted skewer in the centre comes out clean. Remove the cake from the oven and spoon the still warm caramel sauce onto the the cake Gently spread until the cake is covered.
- Leave to cool for at least 30 minutes. You can dig right in then, or wait a little longer for it to cool completely. I waited for 60 minutes before gently lifting the cake out and placing on a cutting board. It will still be slightly warm. Slice into 12 squares and place a fresh slice of banana in the centre of each cake slice. Serve with ice cream, if desired. You can serve this cake warm from the oven, at room temperature or reheated in the microwave.
- Salted Caramel Banana Cake will keep in an airtight container, in the fridge, for 4 days. Banana flavour will intensify after a couple of days. Bring to room temperature before serving.