Salted Caramel Banana Cake

30 mins Prep Time

8 mins Cook Time

Written By

Maddy Goldberg

Overshadowed by the classic peanut butter banana combination, salted caramel and banana is an entirely underrated flavour duo and this cake is here to convert you. The base of this recipe is the cake, which is fluffier and lighter than banana bread. It uses oil and wine as wet ingredients to make a flavour profile like an old school yellow birthday cake. Once cooled, smother the cake in salted caramel instead of frosting for a sticky, sweet and surprisingly salty finish. If you like sticky toffee pudding, try pouring the caramel over the cake while the caramel is hot and enjoy it after it soaks into the crumb. If you do not want to bake a cake, pour the batter into liners to make 12 cupcakes.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!

Ingredients

Banana Cake

1 cup brown sugar, packed
1/2 cup vegetable oil
1/2 cup white wine
2 eggs
1 teaspoon pure vanilla extract
2 very ripe bananas
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Salted Caramel

1 cup sugar
1/2 cup whipping cream
2 tablespoons butter
1/2 - 1 teaspoon sea salt

Directions

Banana Cake

5 Steps

Step 1

Preheat oven to 350°F.
Step 2

Line a 9 inch springform pan with parchment. For cupcakes: line a muffin pan with 12 liners.
Step 3

In a large bowl, mix sugar, vegetable oil and white wine until smooth. Add eggs and vanilla, mix until combined. Add ripe banana and mix. They should break up, but mixture should look lumpy now.
Step 4

In a separate bowl, mix flour, baking powder and salt. Add dry to wet ingredients and mix until combined. Pour batter into springform pan or cupcake liners.
Step 5

Bake for 30 minutes for cake or 20-35 for cupcakes. Insert toothpick in centre to check if it is finished. Cool completely before serving with salted caramel.

Salted Caramel

2 Steps

Step 1

While the cake bakes, pour sugar into a stainless-steel saucepan. Over medium heat, cook sugar and stir as it begins to melt. Cook until sugar is fully melted and has a deep amber colour. Remove from heat and add cream. Stir vigorously. Be careful it will bubble and is very hot!
Step 2

Add butter and stir. Finish with sea salt and set aside until cake is cooled. Drizzle salted caramel over individual slices of cake/cupcakes or over-top of the whole cake and then slice.