Far Too A-Peeling (Banana Banoffee Cake with Caramel Sauce and Salted Caramel Cream Cheese Frosting)
Not sure about you, but one of my go to's when I go grocery shopping is the banana. I dream of eating them with peanut butter, putting them in smoothies, making them into nice cream, and then waiting for them to turn brown to use them in banana bread! I have made SO much banana bread over the last year that I wanted to change things up a bit. I thought why not make a cake version of a Banoffee Pie? I mean what could be bad about that really? Banana cake, caramel, and cream cheese frosting is enough to make anyone swoon!
Banana Banoffee Cake with Caramel Sauce and Caramel Cream Cheese Frosting
Active Prep Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Servings: 15 - 20 slices
Ingredients
Cake
2 1/4 Cups AP Flour
4 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
4 Eggs
1/2 Cup Granulated Sugar
1 Tbsp Molasses
1 Cup Oil (Grapeseed, Vegetable, or Canola)
1 tsp Vanilla
4 - 5 Super Ripe Bananas - mashed (or my preferred frozen bananas thawed - be sure to use the juice!)
Caramel Sauce
1/2 Cup Heavy Cream
1/2 Cup Unsalted Butter
1 Cup Brown Sugar
1 tsp Kosher Salt
Caramel Cream Cheese Frosting
8 oz of Cream Cheese - room temp (1 cup)
1/3 Cup Unsalted Butter - room temp
1/2 Cup Caramel Sauce - cooled
2 Cups Confectioners Sugar - sifted
1 tsp of Salt - of more to taste
3 Tbsp Heavy Cream
Directions
1. Preheat the oven to 350, and grease and flour a 9x13 cake pan.
2. Pour the sugar and molasses into the bowl of a mixer and mix on medium low until well combined.
3. Add the oil and mix until the mixture becomes light and fluffy, about 3-5 minutes.
4. Incorporate each egg one at a time until fully combined, then pour in the vanilla.
5. Add the flour, baking powder, salt and mix on medium low until the mixture comes together.
6. Fold in the mashed bananas and pour the cake batter into the prepared cake pan and bake 40-50 minutes, or until a toothpick comes out of the center of the cake cleanly.
7. Let the cake cool completely.
8. Meanwhile make the caramel sauce by putting the butter, heavy cream, brown sugar, and salt into a small saucepan and heat on medium low heat, stirring constantly with a whisk until it reaches a simmer.
9. Keep stirring the caramel sauce until it begins to thicken and fully coats to back of a spoon.
10. Take the sauce off the heat and let it cool completely before using - it is like hot molten lava.
11. While you are waiting for the caramel and cake to cool, start your frosting by combining the cream cheese, butter, sugar, salt, and heavy cream in a bowl of a mixer. I like to use the paddle attachment.
12. Whip the frosting for at least 3 -5 minutes to get a light, fluffy, and airy texture.
13. When the caramel is completely cooled, add 1/2 cup of the sauce into the frosting and mix until fully combined.
14. Now we decorate!
15. Take your cake out of the cake pan and place on a large cake board, cutting board, or anything you have really.
16. Frost the cake with the caramel cream cheese frosting, top with sliced bananas and drizzle caramel sauce on top.
17. Reserve some of the sauce to put on the side in case someone loves a saucy cake.
18. Serve and Enjoy!
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