Ingredients
Banana Cake
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cooking spray
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2 ½ cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon table salt
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2 cups granulated sugar
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2 cups mashed banana (from 5 (6 oz.) bananas)
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1 cup canola oil
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¾ cup plain whole Greek yogurt
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¼ cup whole buttermilk
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2 teaspoons vanilla extract
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2 large eggs
Salted Banana Caramel Sauce
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1 cup dark brown sugar
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½ cup heavy cream
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⅓ cup unsalted butter
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¾ teaspoon ground cinnamon
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¼ teaspoon sea salt
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1 ½ very ripe bananas, mashed
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¾ teaspoon vanilla bean paste or 1 1/2 vanilla beans
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4 tablespoons dark rum (such as Meyer’s dark rum), divided
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3 ripe bananas, sliced
Caramel Frosting
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2 cups unsalted butter, softened
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4 cups powdered sugar
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1 cup salted banana caramel sauce
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray 3 (8-inch) round cake pans with cooking spray, and line bottoms with parchment.
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Whisk together flour, baking soda, and salt in a large bowl. Whisk together sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs in a second bowl until well blended; add to flour mixture and stir just until combined. Divide batter evenly between prepared pans.
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Bake in the preheated oven until a toothpick is inserted and comes out clean, 25 to 30 minutes. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans to a wire rack cool completely, about 1 to1 1/2 hours.
![Overhead of a baked cake batter in a cake pan with a toothpick resting on the rim.]()
Dotdash Meredith Food Studios
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Meanwhile for the caramel sauce, combine sugar, cream, butter, cinnamon and salt in a small saucepan. Cook over medium heat, whisking constantly, until butter is melted and sugar is dissolved, about 2 minutes. Whisk in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons of the rum and remove from heat.
![Overhead of a caramel sauce being whisked together in a sauce pan.]()
Dotdash Meredith Food Studios
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Place sliced bananas in a small bowl and drizzle with 4 tablespoons of the caramel sauce and remaining 1 tablespoon rum; toss gently to coat. Cool remaining caramel sauce to room temperature, about 20 minutes.
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For the caramel frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light in color, about 3 minutes. Gradually add powdered sugar, and beat on medium speed for about 3 minutes until light and fluffy. Add 1 cup of the salted banana caramel sauce, and beat on low speed until combined, about 1 minute. Transfer 1 cup frosting to a piping bag fitted with a #12 tip.
![Overhead of a caramel frosting mixture being mixed in a bowl.]()
Dotdash Meredith Food Studios
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To assemble the cake, place 1 cake layer on a serving plate; spread with 2/3 cup Caramel Frosting. Using the piping bag to pipe a ring of Caramel Frosting around outer edge of cake layer on top of frosting.
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Spoon half of sliced banana mixture inside frosting ring and spread evenly. Top with second cake layer.
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Spread another 2/3 cup caramel frosting over second layer. Repeat with piping bag to pipe a ring of caramel frosting around outer edge of cake layer on top of frosting.
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Spoon remaining sliced banana mixture inside frosting ring and spread evenly. Top with remaining cake layer.
![Unfinished banana cake resting on a serving platter with a bowl of sliced bananas and a pipping bag off to the side.]()
Dotdash Meredith Food Studios
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Spread remaining frosting on top and sides of cake and smooth.
![Bana cake resting on a serving platter having frosting applied to it with a bowl of frosting off to the side.]()
Dotdash Meredith Food Studios
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Use piping bag to decorate as desired.
![Banana cake resting on a serving platter being decorated with extra pipping and sliced bananas.]()
Dotdash Meredith Food Studios
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Slice and serve with remaining 3/4 cup caramel sauce.
![Finished banana cake being drizzled with caramel sauce with a bowl of caramel sauce off to the side.]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 1160 | Calories |
| 61g | Fat |
| 151g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 1160 | |
| % Daily Value * | |
| Total Fat 61g | 78% |
| Saturated Fat 27g | 137% |
| Cholesterol 143mg | 48% |
| Sodium 544mg | 24% |
| Total Carbohydrate 151g | 55% |
| Dietary Fiber 3g | 11% |
| Protein 7g | 13% |
| Potassium 401mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
