Banana Cake with Salted Caramel Cream Cheese Frosting
Equipment
Ingredients
Cake
ripe bananas (mashed)
3 piece
all-purpose flour
200 g
granulated sugar
150 g
unsalted butter (softened)
100 g
large eggs
2 piece
baking powder
10 g
baking soda
5 g
milk
120 ml
vanilla extract
5 ml
salt
2 g
Salted Caramel Cream Cheese Frosting
cream cheese (softened)
250 g
unsalted butter (softened)
100 g
powdered sugar
300 g
salted caramel sauce
100 g
heavy cream
50 ml
Instructions
Preheat oven and prepare pan
Preheat oven to 180°C. Grease and line an 20cm round cake pan with parchment paper.
Mash bananas
Peel and mash the ripe bananas until smooth.
Cream butter and sugar
In a large bowl, beat softened butter and sugar until light and fluffy.
Add eggs and vanilla
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Mix wet and dry ingredients
Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Fold in mashed bananas. Do not overmix.
Bake the cake
Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake
Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Make frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in salted caramel sauce and heavy cream until fluffy.
Frost the cake
Spread frosting generously over the completely cooled cake.
Original recipe
Storage
Store frosted cake in airtight container in refrigerator. Best eaten within 3 days.
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