Is it almost your birthday? Or let’s go with half birthday or even quarterly birthday because you need to try this epically delicious Banana Cake with Salted Caramel Frosting and there’s no better excuse than for a birthday! This cake is to die for! So much delicious decadence in every bite. What really takes this cake to a new level is the homemade salted caramel sauce. It gives it that over-the-top gourmet touch that will leave everyone craving more. That salted caramel and banana combination were just meant to be. It creates sweet and rich dessert perfection.
Salted caramel has long been one of my favorite treat of mine and what makes it so special really is the salt.
Last December I had the opportunity to attend Morton Salt’s Next Door Chef event in New Orleans along with several other guests. It was such a fun dinner experience where they converted someones home into an actual pop-up restaurant for a day. Acclaimed chef Nina Compton coached a home cook and then this cook prepared an incredible meal for us in which different types of Morton salt were used. At the event we tried a number of inspiring dishes where we could taste how different types of salt transformed each dish, from appetizer and drinks, to side dish, to the main dish and then onto dessert.
Of course, my favorite part of the meal was the Coconut Caramel Budino with Grilled Mangos and Morton Kosher Salt which was served for dessert. I just love the way the salt really highlighted that dessert and it does just the same here!
That dinner was so inspiring. I couldn’t say a negative thing about anything I tried! And part of the main reason it was all so good was that it was properly seasoned with salt. Salt makes a world of difference in everything we cook and bake. It can drastically change the end result. You can try out each of the recipes from the event yourself! I’ve shared more pictures from the event of most of the dishes just below the recipe so be sure to scroll down and check them out. That steak though! Follow the link to Morton to learn more about the event and to check out each recipe.
Banana Cake with Salted Caramel Frosting
- Banana Cake recipe here (cake portion only)
- 1 cup (210g) granulated sugar
- 1/4 cup water
- 3/4 tsp Morton Fine Sea Salt
- 1/4 cup (2 oz) unsalted butter, diced into 1 Tbsp pieces
- 2/3 cup (160 ml) heavy cream
- 2 pinches Morton Coarse Sea Salt , for topping
- 3/4 cup (6 oz) unsalted butter
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup caramel sauce (from above)
- 1/2 cup chopped pecans or walnuts , for garnish (optional)
- 2 bananas , diced, for topping (optional)
- Semi-sweet chocolate shavings , for garnish (optional)
- Prepare banana cake as directed and let cool completely. Meanwhile prepare the caramel sauce.
- For the caramel sauce:
- Have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt. Set over medium-high heat and whisk constantly until it begins to boil, then allow mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally. Immediately whisk in butter then remove from heat and whisk in cream (be careful, it will steam! A long handled whisk is recommend) and stir until smooth. Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
- For the frosting:
- Whip butter until light and fluffy. Add powdered sugar, 1/2 cup of the cooled caramel sauce, sea salt and vanilla. Mix until well combined and slightly fluffy. Chill until it becomes a more firm consistency if needed.
- To assemble cake:
- Spread about half of the frosting over first layer of cake then drizzle and spread a fair spoonful of the caramel sauce over the frosting. Top with the second layer of cake then add remaining frosting. Just before serving top with the bananas and nuts if using*. Then drizzle over remaining caramel sauce, sprinkle with shaved chocolate and coarse sea salt.
- *To slow browning of the bananas if needed, you can soak them in a lemon water solution for about 1 minute. Just add 1 Tbsp lemon juice to about 1 cup of water then dry slightly on paper towels.
- Recipe source: Cooking Classy
Incredible chef Nina Compton and myself.
Our fabulous dinner menu.
Jerk Boiled Oysters. Delicious flavor btw, and I don’t even like oysters.
Blue Crab Little Gem Nicoise Salad. So, SO good!
Grilled Corn with Chili Butter and Lime Salt. That lime salt though!
Honey Soy Grilled Skirt Steak. Perfectly tender and full of flavor.
Ahh and the Coconut Caramel Budino. Totally smitten.