🍌 Banana Cake with Cream Cheese Frosting & Salted Caramel
(Moist. Tangy. Sweet. A total mess in the best way.)
This cake doesn’t try to be perfect — and that’s why it wins. Overripe bananas give it deep flavor and a soft, almost pudding-like crumb. The thick layer of cream cheese frosting is swiped on casually, and the caramel? It just goes wherever it wants. A bite tastes like memory.
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📝 Ingredients (for 1 layer cake or 9x13 sheet):
For the banana cake: • 3 overripe bananas (mashed) • ½ cup unsalted butter (softened) • ¾ cup brown sugar • 2 large eggs • 1 tsp vanilla extract • 1½ cups all-purpose flour • 1 tsp baking soda • ½ tsp salt • ½ cup sour cream or plain yogurt
For the cream cheese frosting: • 200g cream cheese (softened) • ¼ cup unsalted butter (softened) • 1½ cups powdered sugar • 1 tsp vanilla extract • Pinch of salt
For the caramel drizzle (cheat version): • ½ cup brown sugar • 2 tbsp butter • 2 tbsp cream or milk • Pinch of flaky sea salt
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🔥 Instructions: 1. Make the cake: Preheat oven to 350°F (175°C). Cream butter and sugar. Add eggs and vanilla. Stir in mashed bananas and sour cream. Mix dry ingredients separately, then combine. Bake in greased pan for 30–35 min. Cool completely. 2. Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy. 3. Make caramel: In a small saucepan, melt sugar and butter. Stir in cream, boil 2–3 min until slightly thickened. Sprinkle salt to finish. Cool slightly before using. 4. Assemble: Frost cooled cake generously and let the caramel drip over it naturally. Don’t clean the plate. Let it be messy and delicious.
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