Banana Cream Cake with Salted Caramel

Banana layer cake with salted caramel – amazingly delicious! If you know how to bake banana bread, then the recipe for this banana cake will seem familiar to you. This is the banana bread, baked in shape, and cut into three cake layers. I used the simplest cream – whipping cream and cream cheese (like Philadelphia or Mascarpone). This cream is quite moist, so the cake does not need to be soaked additionally. Well, the highlight of this banana cake is, of course, salted caramel!


BANANA CREAM CAKE WITH SALTED CARAMEL

Ingredients

  • 3 Bananas +1 for decoration (~ 800 g)
  • 120 ml of Vegetable Oil
  • 2 Eggs
  • 1 bag of Baking Powder
  • 200 g of Flour
  • 150 g of Sugar
  • 3 g of Baking Soda (~ 1/2 tsp)
  • A pinch of Salt

CREAM

  • 250 g of Cream Cheese (like Philadelphia)
  • 250 ml of Whipping Cream
  • 150 g of Icing Sugar

SALTED CARAMEL

  • 100 g of Sugar
  • 150 ml of Whipping Cream
  • 45 g Butter
  • 1/2 tsp Fleur de Sel

INSTRUCTIONS

Banana cake

Sift the flour twice, add soda, a pinch of salt, and baking powder. Stir all dry ingredients.

Beat eggs with sugar for 5-7 minutes. Peel the bananas, cut into small slices and knead with a fork. Add mashed bananas to a bowl with beaten eggs. Beat well with a mixer. Add vegetable oil to the dough, stir.

If you have overripe soft bananas, you can knead them with a mixer. Dense, slightly unripe bananas can break the mixer blades.

Add the flour in three portions to the beaten eggs, stirring thoroughly with a spatula.

Line the bottom of a springform with a diameter of 18 cm with baking paper. Pour the dough into the form, flatten. Bake the cake at 160C for approximately 60-70 minutes. Check readiness with a dry stick.

Leave for 10 minutes in the oven with the door ajar. Remove the form, leave the cake to cool completely on the rack. Cut the cake into 3 cake levels with a pastry knife.

Cream

Beat the chilled whipping cream until stable peaks, gradually adding sugar. Beat the cream cheese until fluffy, add the whipped cream, mix gently.

 Assembling the Cake

Set aside 2-3 tablespoons of the cream.
Put the first cake layer on a serving plate in the assembling ring lined with acetate film. Put half the cream on the cake, smooth. Put the second cake layer on the cream, gently press. Put the second half of the cream, smooth. Cover with a third cake layer. Leave in the refrigerator for 2-4 hours.

Salted caramel

Pour sugar in a thin layer into a wide pan with a thick bottom, melt the sugar over low heat. Do not stir! Melt all the sugar, adding a little sugar to the place where it melted.
Watch the color of the caramel, it should remain a beautiful golden color.

Cut the butter into slices. Add the butter to the caramel, stir gently. Cook over low heat for 2-3 minutes until thickened. Preheat the whipping cream without boiling. Add the whipping cream to caramel, cook for 3-4 minutes until the caramel turns homogeneous. Remove the caramel from heat, add fleur de sel, stir. Leave the caramel to cool, but not too much, otherwise, it will be difficult to pour it. If the caramel is too dense, you can heat it over low heat.

Remove the cake from the refrigerator, remove the form and the acetate film, treat the side with the remaining cream. Gently pour the caramel onto the top of the cake, starting from the center, drop the caramel drops on the side of the cake. Refrigerate the cream cake for at least 20 minutes.

banana layer cake with caramel
    Banana layer cake with salted caramel

    Banana Cream Cake with Salted Caramel

    Servings: 8

Ingredients

  • 3 bananas +1 for decoration (~ 800 g)
  • 120 ml of vegetable oil
  • 2 eggs
  • 1 pack of baking powder
  • 200 g of flour
  • 150 g of Sugar
  • 3 g of baking soda (~ 1/2 tsp)
  • A pinch of salt
  • CREAM
  • 250 g of Cream Cheese (like Philadelphia)
  • 250 ml of Whipping Cream
  • 150 g of icing sugar
  • SALTED CARAMEL
  • 100 g of Sugar
  • 150 ml of Whipping Cream
  • 45 g Butter
  • 1/2 tsp Fleur de sel

Instructions

  1. Sift the flour, add soda, a pinch of salt, and baking powder, stir. Beat the eggs with sugar for 5-7 minutes. Peel the bananas, and knead with a fork. Add mashed bananas to a bowl with eggs. Beat with a mixer. Add vegetable oil to the dough, stir. Add the flour, stirring thoroughly with a spatula. Line the bottom of a springform with a diameter of 18 cm with baking paper. Pour the dough into the form, flatten. Bake the cake at 160C for approximately 60-70 minutes. Check readiness with a dry stick. Leave to cool completely. Cut the cake into 3 levels.
  2. Beat the chilled whipping cream until stable peaks, gradually adding sugar. Beat the cream cheese until fluffy, add the whipped cream, mix gently.
  3. Put the first cake layer on a serving plate. Put half the cream on the cake, smooth. Put the second cake layer on the cream, gently press. Put the second half of the cream, smooth. Cover with a third cake layer. Leave in the refrigerator for 2-4 hours.
  4. Pour sugar in a thin layer into a pan, melt the sugar over low heat. Do not stir! Add the butter to the caramel, stir gently. Cook over low heat for 2-3 minutes until thickened. Preheat the whipping cream without boiling. Add the whipping cream to caramel, cook for 3-4 minutes until the caramel turns homogeneous. Remove the caramel from heat, add fleur de sel, stir.
  5. Remove the cake from the refrigerator, remove the form and the acetate film. Gently pour the caramel onto the top of the cake, starting from the center. Refrigerate the cream cake for at least 20 minutes.
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