Spiced Banana Cake

I tested this spiced banana cake recipe to make sure the cake stays soft, moist, and full of real banana flavor, while the warm spices add depth without overpowering it. The tangy cream cheese frosting balances the sweetness beautifully, and the salted caramel adds that rich, buttery finish that makes every bite feel bakery worthy!!

Prep Time 30

Cook Time 45

Total Time 1 15

Equipment

Ingredients

Cream Cheese Frosting

▢ 4 oz (110 grams) cream cheese brick style, full fat, room temperature
▢ 4 tablespoons (56 grams) salted butter room temperature, add ¼ teaspoon of salt if you do not have salted butter
▢ 1 teaspoon vanilla extract
▢ 1 and ⅓ cups (170 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

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 8X8 metal baking pan with parchment paper.
Whisk together the flour, salt, baking soda, and spices, set aside.
Mash the bananas with the mixer on low until completely smooth, set aside.
Add the vegetable oil, vanilla extract, granulated sugar, brown sugar, sour cream, and eggs to the mashed bananas. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix.
Pour the batter into the prepared metal baking pan, smoothing the top with a spatula.
Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before frosting. I like to trim the domed top of the cake to make it level, and bonus, the scraps are a little treat for you!

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 (optional)

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!

Notes

To ripen bananas faster, place them in a brown paper bag and loosely fold it closed. Add an apple or ripe banana to speed it up even more. Check after 12 to 24 hours.

In a pinch, bake unpeeled bananas at 300°F for 15 to 20 minutes until the peels turn black, then cool, peel, and mash.

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 to measure flour properly:

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 fluffed up 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.

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