Description
This Salted Caramel Banana Snack Cake is a moist and flavorful treat combining the natural sweetness of ripe bananas with a rich, creamy salted caramel buttercream frosting. Perfect for sharing or enjoying as an indulgent snack, this cake features a tender crumb enhanced by warm spices and a luscious caramel swirl topping.
Ingredients
Cake
- 1/2 C (113 g) Salted Butter, at room temperature
- 3/4 C (165 g) Granulated Sugar
- 1 Large Egg, at room temperature
- 1 tsp Vanilla Extract
- 3 Large Bananas (390 g), mashed
- 1 3/4 C (225 g) All-Purpose Flour
- 3/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 C Buttermilk, at room temperature
Frosting
- 4 oz (half a block) Cream Cheese, at room temperature
- 3 TBSP Unsalted Butter, at room temperature
- 1 tsp Vanilla Extract
- 2 C Powdered Sugar
- 1/4 C Salted Caramel Sauce, plus more for swirling on top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper for easy cake removal.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer, cream together the room temperature salted butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the cake batter.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, which helps build the cake’s structure and flavor.
- Incorporate Bananas: Mix the mashed bananas into the wet ingredients, adding moisture and natural sweetness to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt, to evenly distribute the leavening agents and spices.
- Mix Half Dry Ingredients: Add half of the dry ingredient mixture to the wet mixture and stir until just combined to avoid overworking the batter.
- Add Buttermilk: Pour in the buttermilk and mix again until fully incorporated, which will keep the cake tender and moist.
- Add Remaining Dry Ingredients: Gently fold in the remaining dry ingredients until just combined, careful not to overmix to maintain a light texture.
- Transfer and Bake: Pour the batter into the prepared pan and smooth the top evenly with an offset spatula. Bake for 25 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
- Cool Cake: Let the cake cool in the pan for 10 minutes, then lift it out using the parchment paper and place it on a wire rack to cool completely.
- Prepare Caramel Sauce: If making your own caramel sauce, prepare it now so it has time to cool before being added to the frosting.
- Cream Butter and Cream Cheese: In a medium bowl, beat the unsalted butter and cream cheese together until smooth and creamy, making sure to scrape down the bowl to avoid lumps.
- Add Vanilla: Mix in the vanilla extract to the cream cheese mixture to enhance the flavor of the frosting.
- Add Powdered Sugar: Gradually add powdered sugar in two parts, mixing each for about 3 minutes until the frosting is smooth and fluffy.
- Mix in Salted Caramel Sauce: Incorporate 1/4 cup of salted caramel sauce into the frosting uniformly to achieve the signature salted caramel flavor.
- Frost the Cake: Spread the caramel buttercream evenly over the cooled banana cake using an offset spatula for a smooth finish.
- Swirl Extra Caramel: Dollop additional salted caramel sauce on top of the frosting and use a spoon to gently swirl it into the buttercream for a marbled effect.
- Optional Finishing Touch: Sprinkle a little flaky sea salt on top to intensify the salted caramel flavor and add texture.
- Slice and Serve: Cut the cake into 16 equal slices and serve, enjoying this moist and flavorful banana snack cake with luscious caramel frosting.
Notes
- Use very ripe bananas for the best natural sweetness and moisture in the cake.
- Room temperature ingredients (butter, egg, cream cheese, buttermilk) blend more smoothly and create a better texture.
- Do not overmix the batter once the dry ingredients are added to prevent a tough cake texture.
- Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- Making your own caramel sauce is optional but allows control over sweetness and saltiness.
- For a dairy-free version, substitute buttermilk and cream cheese with alternatives like oat milk with vinegar and vegan cream cheese.
