Ingredients:

  • 3 large ripe bananas, mashed (about 1 ½ cups or 360g)
  • 1/2 cup (120ml) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) buttermilk
  • 1 cup (200g) granulated sugar for caramel frosting
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60g) unsalted butter, cut into pieces for caramel frosting
  • 1 teaspoon sea salt for caramel frosting
  • 1 teaspoon pure vanilla extract for caramel frosting

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and line the bottom of two 9-inch round cake pans with parchment paper.
  3. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs, vanilla, and mashed bananas; mix until well combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients into the banana mixture, alternating with the buttermilk. Mix until just combined.
  7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
  8. In a saucepan, combine 1 cup of sugar and water; cook over medium heat until sugar dissolves and turns golden brown.
  9. Remove from heat and stir in heavy cream and butter. Add sea salt and vanilla; whisk until smooth.
  10. Allow the caramel to cool slightly until thickened.
  11. Once the cakes are completely cooled, turn one layer onto a serving plate. Spread a layer of caramel frosting on top, then place the second layer on top. Frost the top and sides with remaining caramel frosting.
  12. Slice and enjoy!