Spiced Banana Cake

This spiced banana cake is the best way to use overripe bananas! Full of banana flavor, a hint of spice that complements the banana perfectly. Topped with super tangy cream cheese frosting and deep salty caramel. The perfect flavor combo if you ask me! This recipe can also be made into a sheet cake.

Spiced banana cake is such an amazing twist on a class banana cake recipe, the spices take the banana flavor to the next level. This recipe is super cozy with the salted caramel for that finishing salty touch.

If you love salted caramel and cake, check out my caramel mousse cake recipe!

Why you'll love this recipe

• The combo of flavors! Spices, banana, tangy cream cheese frosting, and deep caramel with a hint of salt. A match made in flavor heaven.
• Fluffy but dense texture at the same time because of the banana and oil.
• This easy moist banana spice cake recipe can be made in one bowl, no fancy equipment needed!

Equipment

Cupcake Pan

Heavy bottom saucepan

Rubber spatula

Baking scoop

Ingredients

• Over ripe bananas- the bananas must be very spotty and almost black, that yields the most banana flavor, just make sure they are not rotten.
• Butter- fat is needed in the salted caramel and spiced banana cake, this cannot be replaced with anything else.
• Brown sugar- I like dark brown sugar, it has more flavor and adds more moisture because of the extra molasses.
• All spice- I love using all spice because it adds dimension and depth! A little goes along way.
• Eggs- a must for flavor, structure, and texture.

See recipe card for quantities.

Substitutions

• If you don't like salted caramel, dulce de leche would also be amazing
• Chocolate frosting instead of cream cheese for a chocolate kick works too!
• Topping the cream cheese frosting with chopped pecans or walnuts. Banana nut is an awesome combination.

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Make the salted caramel first, see pro tips below before making it.
Preheat the oven to 350F, line 2 cupcake pans with 18 - 21 liners.

Step 1: Mash the bananas until almost smooth.

Step 2: Add the sugars, eggs, vanilla, and melted butter. Beat until smooth and homogeneous.

Step 3: Whisk together the dry ingredients and spices, add to the banana mixture alternating with the milk in 3 batches.

Step 4: Distribute the banana spice cake batter evenly over liners, filling them ¾ full, the cupcakes don't have a huge rise.

Hint: If making salted caramel, make the salted caramel before baking the cupcakes and place in the refrigerator to get cold.

Pro tips for making salted caramel

• There’s two different caramel sauce methods, dry and wet. Wet is when you add a little water when melting the sugar. I don’t like adding water, I prefer the dry method, it doesn’t crystallize as easily and I’ve had much better consistent results with dry. When you make caramel sauce you do not need a candy thermometer, you're using your eyes and nose to determine when it's ready. The key to melting the sugar is stirring occasionally with a wooden spoon or heatproof rubber spatula, and keeping an eye on it at all times.
• You're looking for a deep amber color, that will result in the the deepest caramelized flavor. Do not go too dark or else it will taste burnt and bitter.
• Make sure the butter and heavy cream are at room temp, this will ensure it will evenly mix into the hot sugar and won't seize up. When you add the butter and cream it will steam and boil, you can wear an oven mitt to protect your hand. Add the cream and butter SLOWLY, this is the key to making sure the sugar doesn’t seize up. Stir vigorously after adding the cream and butter, it should be smooth. You might need to put it back on the heat to melt some sugar back down, you can also strain it through a sieve into a jar. Add the sea salt and vanilla extract last, if you add the extract first, it will burn off over the heat.

FAQ

Storage

Refrigerator Instructions

I don't recommend storing this moist banana spice cake in the refrigerator, the refrigerator dries cake out. Store up to one day in an airtight container and out on the counter covered for one day.

Freezer Instructions

Wrap well with plastic wrap and place in an airtight container for up to 2 months.

Related

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📖 Recipe

Spiced Banana Cake

Amanda Valsamis

This spiced banana cake is the best way to use overripe bananas! Full of banana flavor, a hint of spice that complements the banana perfectly. Topped with super tangy cream cheese frosting and deep salty caramel.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 20 minutes mins

Cooling and frosting the cupcakes 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Dessert, Snack

Servings 18 Cupcakes

Equipment

• Muffin pan
• Mixing bowls
• Rubber Spatula
• Medium Saucepan
• Measuring cups and spoons
• Handheld or stand mixer

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• ½ teaspoon salt
• 3 bananas mashed, overripe, almost black
• 8 tablespoons unsalted butter melted
• 2 eggs
• 1 teaspoon vanilla Extract
• ½ cup dark brown sugar
• ¾ cup granulated sugar
• 1 cup buttermilk

Cream Cheese Frosting

• 8 oz cream cheese room temperature
• 8 tablespoons salted butter room temperature
• 2 teaspoon vanilla extract
• 2 tablespoon sour cream
• 3 ¼ cup powdered sugar

Salted Caramel

• 1 cup granulated sugar
• 5 tablespoon butter room temp
• ½ cup heavy cream warm
• 1 tsp sea salt
• 1 tsp vanilla Extract

Instructions

 

• If you want to make this recipe into a sheet cake see the FAQ section.

  Preheat the oven to 350°F, line 2 cupcake pans with 18 - 21 liners
• In a medium bowl whisk together the flour, baking soda, salt, allspice, and cinnamon until combined
• Using a whisk or mixer with beaters, beat the mashed bananas, eggs, vanilla extract, melted butter and sugars until completely combined and smooth.
• Turn the mixer on low and add ⅓rd of the flour mixture, alternating with ⅓rd the buttermilk, repeat this process. Do not over mix (This is crucial, do not add all of the flour at once)
• Fill the cupcake liners ¾ full, they don’t have a huge rise, don’t be afraid to fill that much. Bake for 17-20 minutes, or until a toothpick inserted comes out clean. Let cool before frosting

Cream Cheese Frosting

• Using beaters or the whisk attachment beat the cream cheese, softened butter, and vanilla until smooth. Slowly add the powdered sugar and sour cream. Beat on high until creamy, fluffy, and smooth

Salted Caramel

• In a heavy bottom saucepan, heat the sugar on medium low heat. Do not stir too often, let the sugar melt slowly, stirring occasionally. You’re looking for a deep caramel color, it will turn quick, do not go too far or else it will taste bitter
• Take the melted caramelized sugar off the heat, slowly add the butter and heavy cream. It will start to bubble and steam
• Stir until fully combined, if it seizes up put it back on the heat to melt back down. Add the sea salt and vanilla extract off the heat
• After it’s cooled down, store in the refrigerator to thicken up

Assembling the cupcakes

• Distribute the cream cheese frosting evenly over all of the cupcakes. Top the cream cheese frosting with a heaping teaspoon of caramel. Using the back of a spoon swirl the caramel into the frosting. Finish with flaky sea salt. Enjoy!

Notes

Storage

Refrigerator Instructions

I don't recommend storing this moist banana spice cake in the refrigerator, the refrigerator dries cake out. Store up to one day in an airtight container and out on the counter covered for one day.

Freezer Instructions

Wrap well with plastic wrap and place in an airtight container for up to 2 months

How do I measure flour properly?

Use Dry Measuring Cups: When measuring dry ingredients like flour, always use dry measuring cups. These cups typically come in standard sizes (1 cup, ½ cup, ⅓ cup, ¼ cup) and have straight edges for easy leveling.

Avoid Scooping Directly from the Container: Resist the temptation to scoop flour directly from the container using the measuring cup. This method often results in densely packed flour, leading to inaccurate measurements.

Spoon the Flour into the Cup: Using a spoon, carefully scoop the aerated flour into the measuring cup. Be cautious not to shake or tap the cup during this process, as it can lead to compacting the flour.