This Salted Caramel Banana Toffee Cake is a decadent dessert that combines the rich, sweet flavors of ripe bananas with the indulgent taste of toffee and salted caramel. The moist banana cake layers are paired with a creamy toffee filling and topped with a luscious salted caramel sauce that balances the sweetness with a touch of savory goodness. It’s the perfect treat for any occasion, whether you’re celebrating a special event or simply indulging in a homemade dessert. The combination of banana, toffee, and salted caramel creates a satisfying sweetness that is complemented by the slightly salty finish, making each bite unforgettable.
The History of Salted Caramel Banana Toffee Cake
The roots of salted caramel can be traced back to France, where it was first introduced as a dessert component in the 1980s. The combination of caramel with sea salt was revolutionary, offering a savory contrast to the sweet, buttery flavors of the caramel. Bananas, on the other hand, have been a staple in desserts across cultures for centuries, known for their sweetness and soft texture. The pairing of bananas with toffee is common in various English and American desserts, where toffee’s rich, buttery flavor complements the soft, sweet fruit. Salted caramel banana toffee cake is a modern twist on these classic flavors, combining the best of both worlds.
Ingredients Breakdown
For the cake, you’ll need basic ingredients like all-purpose flour, sugar, eggs, and butter. The bananas provide natural sweetness and moisture, while the buttermilk adds a rich tanginess to balance the sweetness. The toffee filling typically includes brown sugar, butter, and heavy cream, with a pinch of salt to enhance the flavors. The salted caramel sauce is made from butter, sugar, cream, and salt, creating the perfect balance of sweet and savory. These simple, accessible ingredients come together to form a cake that is as flavorful as it is moist.
Step-by-Step Recipe
To start, preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them and lining the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt, setting this dry mixture aside. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, adding mashed ripe bananas, vanilla extract, and buttermilk, and mix until well incorporated. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Divide the batter evenly between two cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once the cakes are done, remove them from the oven and let them cool completely.
While the cakes are cooling, make the toffee filling. In a saucepan, combine brown sugar, butter, and heavy cream, stirring over medium heat until the sugar is dissolved and the mixture thickens slightly. Remove from heat and stir in a pinch of salt, then set aside to cool.
Next, prepare the salted caramel sauce by melting sugar in a saucepan over medium heat. Once the sugar is melted and golden, add the butter and stir until smooth. Slowly pour in the heavy cream and continue to stir until the sauce thickens. Add a pinch of salt to taste, then remove from heat.
To assemble the cake, place one layer of cake on a serving plate, spread a generous amount of toffee filling on top, and place the second cake layer on top. Drizzle the salted caramel sauce over the top of the cake, allowing it to drip down the sides. Finish by garnishing with additional caramel and toffee bits, if desired.
Tips for the Perfect Salted Caramel Banana Toffee Cake
For the perfect cake, make sure your bananas are ripe enough to provide maximum sweetness and moisture. If you want a stronger toffee flavor, you can make extra toffee filling and use it as a topping or as a filling between the layers. The salted caramel sauce can be made ahead of time and stored in the refrigerator; just reheat before using. If you prefer a fluffier texture, you can sift the dry ingredients before adding them to the batter. Lastly, allowing the cake to cool completely before frosting or drizzling with the salted caramel will ensure that it sets properly.
Variations and Customizations
While this cake is delicious on its own, you can customize it to suit your preferences. Add a layer of chopped nuts, like pecans or walnuts, for added texture and flavor. You could also substitute the bananas with another fruit, such as apples or pears, for a different twist. For a richer taste, consider adding a layer of chocolate ganache or swapping the salted caramel sauce for a rich chocolate sauce. If you’re looking for a more decadent dessert, serve the cake with a scoop of vanilla ice cream or whipped cream on top.
Health Considerations and Nutritional Value
While this Salted Caramel Banana Toffee Cake is a delightful indulgence, it’s important to consider the nutritional impact of consuming rich desserts like this. With its combination of butter, sugar, and cream, this cake is high in calories, fats, and sugars. To make it a little healthier, you could experiment with reducing the amount of sugar in the batter and frosting or use a lighter version of cream in the toffee and caramel sauces. Additionally, using whole wheat flour instead of all-purpose flour could add some fiber to the cake. However, as with most treats, this cake is best enjoyed in moderation.
FAQ
- Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in an airtight container for up to three days. The toffee filling and salted caramel sauce can also be made ahead of time and stored in the fridge. - Can I use a different type of flour?
While all-purpose flour is recommended for this recipe, you could try substituting with a gluten-free flour blend if needed. The texture may vary, so adjustments to the recipe might be necessary. - How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If you need to keep it for longer, it can be frozen for up to 2 months.
Salted Caramel Banana Toffee Cake
Ingredients
Banana Cake
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 eggs room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 cup buttermilk room temperature
- 2 cups mashed bananas
- 1 tablespoon vanilla extract
- 1 cup toffee bits
Salted Caramel Buttercream
- 1 1/2 cups unsalted butter chilled
- 3/4 cup salted caramel baking chips
- 3 tablespoons heavy cream
- 6 cups powdered sugar
Salted Caramel Ganache
- 3/4 cup salted caramel baking chips
- 3 tablespoons heavy cream
Instructions
Banana Cake
- Preheat the oven to 350°F. Grease, flour, and line the bottom of four 6-inch cake pans with parchment paper.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy.
- Next, add the eggs and vanilla, and mix until fully combined. Scrape down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, alternating with the buttermilk.
- Lastly, mix in the mashed bananas until everything is well combined.
- Divide the batter evenly among the prepared cake pans. Bake for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out with just a few crumbs.
- Allow the cakes to cool in the pans on a wire rack for 10 minutes. Afterward, flip the pans over and let them cool completely upside down.
Salted Caramel Buttercream
- In a microwave-safe dish or measuring cup, melt the salted caramel chips and heavy cream. Microwave in 15-second increments, stirring in between to prevent the mixture from seizing. Once smooth with no clumps, set aside to cool slightly.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until fluffy. Add the slightly cooled ganache to the butter and beat until smooth.
- With the mixer on low, gradually add the powdered sugar one cup at a time. Once all the powdered sugar is incorporated, increase the speed to high and whip for 3-5 minutes until the mixture is light and fluffy.
Salted Caramel Ganache
- In a microwave-safe dish or measuring cup, melt the salted caramel chips and heavy cream. Microwave in 15-second increments, stirring in between to prevent the mixture from seizing. Once smooth with no clumps, set aside.
Assembly
- Level off the tops of the cake layers, if necessary, using a serrated knife or cake leveller.
- Spread a small amount of buttercream on the base of your cake plate or board to help hold the cake in place. Place the first cake layer down. Spread about 1/2 cup of buttercream over the first layer and top with about 1/4 cup of toffee bits.
- Place the second cake layer on top and repeat the process with buttercream and toffee bits. Do the same for the third layer.
- Place the fourth cake layer on top, with the top side facing down.
- Cover the entire cake with buttercream, smoothing the sides as necessary.
- Once the cake is evenly covered, chill it for 10 minutes in the freezer or 20 minutes in the fridge.
- If the ganache has cooled, gently warm it in the microwave in 10-second increments to prevent seizing.
- You can either use a squeeze bottle or spoon the ganache onto the cake. Apply a bit at the edge of the cake to let it drip down, repeating this all around the cake. Pour the remaining ganache onto the center of the top of the cake and spread evenly.
- Decorate the cake with the remaining buttercream and toffee bits as desired!