This delicious cake is perfect for snacking on during any time of the day. It’s fluffy, yet moist and the caramel swirl infuses into the cake creating a melt in the mouth experience. I brought one into work and it was demolished within 5 minutes. Everyone loves banana bread, but add caramel to it and it’s even better.
Salted Caramel Banana Cake
Serves about 12
Total Time: 1 hour
• 1¾ cups all-purpose flour, plus more for the pan
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¾ teaspoon kosher salt
• 3 medium brown bananas
• juice of 1/2 lemon (about 1 1/2 tablespoons)
• 3/4 cup Easy Salty Caramel Sauce
• 1 stick softened unsalted butter
• ½ cup plus 2 tablespoons packed light brown sugar
• ½ teaspoon pure vanilla extract
• 2 large eggs
• ¼ cup buttermilk
• Coarse grain sea salt and Turbinado sugar (or Sugar in the Raw), to garnish
Heat the oven to 350°F. Butter the bottom of your pan and dust with flour, shaking the excess out. Mix flour, baking soda, cinnamon and salt in a bowl. In another bowl mash bananas and lemon juice with a fork.
In a large bowl, using an electric mixer, cream the butter with the sugar and vanilla. Beat in eggs one at a time. Add 1/2 of the dry ingredients and mix. Add buttermilk. Add other half of the dry ingredients and mix until combined. Fold in mashed bananas.
Pour the mixture into the pan and drizzle all the caramel sauce over the top in long parallel streaks. Using a knife, drag it through the caramel in the opposite direction to swirl it through the batter. Sprinkle with coarse salt and sugar crystals. Bake for 30-35 minutes or until the top of the bread is golden brown and a tester inserted in the center comes out clean. Let the banana cake cool and then dig in! (If using a large loaf pan then the bread will probably take about 50-60 minutes to bake)