Ingredients
3 large ripe bananas (1.5 cups mashed)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla essence (non-alcoholic)
1 cup buttermilk
1/2 cup unsalted butter (for caramel)
1 cup light brown sugar (packed)
1/4 cup heavy cream (cold)
1/2 teaspoon sea salt (for caramel)
Flaky sea salt (for garnish)
Instructions
Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch cake pan.
In a large bowl, mash bananas until smooth.
Add softened butter and granulated sugar; cream together until fluffy.
Beat in eggs one at a time, then stir in vanilla essence
Sift flour, baking soda, and 1/2 tsp salt together. Alternately add buttermilk and dry ingredients to wet mixture, starting/ending with dry ingredients.
Pour batter into prepared pan. Bake 30–35 minutes until golden and a toothpick comes out clean.
Meanwhile, caramelize 1/2 cup butter and 1 cup brown sugar over medium heat until golden.
Remove from heat; stir in 1/2 tsp sea salt, then cold cream. Avoid lumps.
Pour caramel over warm cake. Sprinkle with flaky sea salt. Cool completely before serving.
Notes
Use very ripe bananas for maximum sweetness
Sift flour for lighter texture
Buttermilk adds tanginess and tenderness
Caramel must brew constantly to avoid burning
Cool completely for clean slices
Substitute vanilla essence for non-alcoholic flavor
- Prep Time: 20
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 450
- Sugar: 35g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg