This spiced banana cake is the best way to use overripe bananas! Full of banana flavor, 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!
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 banana bread with streusel topping, cardamom banana bread, and caramel mousse cake recipe!
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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 and super moist texture because of the banana and buttermilk.
- This easy moist banana spice cake recipe can be made in one bowl, no fancy equipment needed! It is one layer making it super easy to make for a party!
Equipment
Using a kitchen scale is a total game-changer for making this spiced banana cake. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
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. Check out my banana chocolate chunk muffins too!
- Butter: fat is needed in the salted caramel and spiced banana cake, I have not tested this recipe with oil.
- Brown sugar: I like dark brown sugar, it has more flavor and adds more moisture because of the extra molasses.
- Spices: I love a lot of spice! If you do not like some of the spices used, feel free to add your favorite spices in this cake banana cake!
- Eggs- large eggs are best and a must for flavor, structure, and texture.
- Buttermilk: If you cannot find buttermilk, place one tablespoon of white vinegar or lemon juice in a measuring cup, fill the rest of the cup with whole milk to the 1 cup line, stir and let sit for a few minutes until it curdles.
See recipe card below for quantities.
Substitutions
- If you don't like salted caramel, dulce de leche would also be amazing. Check out my banoffee tarts!
- Chocolate frosting instead of cream cheese for a chocolate kick works too! Spiced banana cake with chocolate sounds so dreamy!
- Topping the cream cheese frosting with chopped pecans or walnuts. Banana nut is an awesome combination. I have a banana pecan bread recipe too!
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
If making homemade caramel, I suggest making it first. Check out this recipe for tips and photos!
Step 1. Using a stand mixer or handheld mixer, beat the butter and sugars on high speed until light and fluffy, about 2-3 minutes.
Step 2. Scrape down the bowl, add the eggs one at a time, beating after each until combined. add the vanilla, mix well.
Step 3. Scrape down the bowl, add the mashed banana, mix until combined.
Step 4. With the mixer on low, add the dry ingredients in 3 separate batches, alternating with the buttermilk. Mix until just incorporated, do not over mix.
The batter may look lumpy, that is normal. Pour into the pan, spreading it out evenly. Bake for 45-40 minutes or until a toothpick comes out clean.
Step 5. Using beaters or the whisk attachment beat the cream cheese, softened butter, and vanilla until smooth. Slowly add the powdered sugar. Beat on high until creamy, fluffy, and smooth
Step 6: Swirl the salted caramel into the cream cheese frosting and stop with flaky sea salt if desired!
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
- 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
How to ripen bananas fast?
You can roast them! Place on a lined baking sheet, roast in a 350°F oven until the peels are black.
How do you make buttermilk?
Place one tablespoon of white vinegar or lemon juice in a measuring cup, fill the rest of the cup with whole milk to the 1 cup line, stir and let sit for a few minutes until it curdles.
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
Equipment
- Mixing bowls
- Rubber Spatula
- Medium Saucepan
- Measuring Spoons
- Measuring cups or kitchen scale
- Handheld or stand mixer
- 9X13 metal baking pan
Ingredients
Cake
- 1 ½ cups (345 grams) mashed bananas overripe, almost black
- 3 cups (375 grams) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoonn ground ginger
- ¼ teaspoon cloves
- 12 tablespoons (170 grams) unsalted butter room temperature
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) packed dark brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 1 ½ cups (360 ml) buttermilk room temperature
Cream Cheese Frosting
- 8 oz (226 grams) cream cheese brick style, full fat, room temperature
- 8 tablespoons (113 grams) salted butter room temperature, add ¼ teaspoon of salt if you do not have salted butter
- 2 teaspoons vanilla extract
- 3 cups (360 grams) powdered sugar
Salted Caramel for drizzling on top (can also use store bought)
- 1 cup (217 grams) granulated sugar
- ¼ cup (59 grams) water
- ¼ teaspoon lemon juice
- 5 tablespoons (75 grams) unsalted butter room temperature
- ½ cup (112 grams) heavy cream warm
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
Banana Cake
- If you want to make homemade caramel for the top of the cake, I suggest making it first and placing it in the refrigerator to thicken a bit before using.
- Preheat the oven to 350°F. Line a 9X13 metal baking pan with parchment paper.
- Mash the bananas with the mixer on low, set aside.
- Whisk together the flour, salt, baking soda, baking powder, and spices, set aside.
- Using a stand mixer or handheld mixer, beat the butter and sugars on high speed until light and fluffy, about 2-3 minutes.
- Scrape down the bowl, add the eggs one at a time, beating after each until combined. add the vanilla, mix well. Scrape down the bowl, add the mashed banana, mix until combined.
- With the mixer on low, add the dry ingredients in 3 seperate batches, alternating with the buttermilk. Mix until just incorporated, do not over mix.
- The batter may look lumpy, that is normal. Pour into the pan, spreading it out evenly. Bake for 45-40 minutes or until a toothpick comes out clean. Check around 40 minutes if your oven runs hot!
- Let the cake 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. Beat on high until creamy, fluffy, and smooth
Salted Caramel
- Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ¼ cup water, and ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
- Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks.
- Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring. This process should take around 8-10 minutes. Do not let it darken too much, as it can taste burnt.
- Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
- Carefully add 5 tablespoons of room-temperature unsalted butter to the caramel. Stir gently until fully incorporated. Then, slowly pour in ½ cup of room-temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
- Stir in 1 teaspoon of vanilla extract, 1 teaspoon of sea salt, mix well.
- Allow the caramel sauce to cool to room temperature before transferring it to clean, airtight jars. Store in the refrigerator for up to 2 weeks.
Frosting the cake
- Distribute the cream cheese frosting evenly over all of the cake. Top the cream cheese frosting with dollops of caramel. I used about ¼ cup of caramel. Using the back of a spoon swirl the caramel into the frosting. Finish with flaky sea salt. Enjoy!
Kelly says
Wow these were insanely amazing!!
Pat says
The cake had wonderful spice flavor amazing texture! I made your caramel recipe and used it on ice cream too 🙂
Amanda Valsamis says
Amazing idea!! Thank you for leaving a review!