Salted Caramel Chocolate Banana Cake

Salted caramel chocolate banana cake with a moist crumb, smooth frosting, and rich caramel drizzle. A simple homemade dessert for any occasion.

I baked this cake on a quiet afternoon when a few ripe bananas were sitting on the counter. I wanted a dessert that felt comforting and a little special without turning the kitchen upside down. The chocolate batter came together in one bowl, and the smell while it baked filled the whole house. By the time it cooled, everyone was already asking when we could cut into it.

What makes this cake stand out is the balance of flavors. The bananas keep the crumb soft and moist, while the chocolate gives it depth. Then comes the salted caramel, which melts into the layers and adds just enough sweetness. The frosting brings everything together with a smooth finish that feels like a bakery treat.

When I served the first slice, the caramel slowly ran down the sides, and the texture was just right. The cake held its shape but stayed soft with every bite. It is the kind of dessert that works for birthdays, Sunday dinners, or just a simple evening treat. Once you make it, you will find yourself coming back to it again and again.

Questions you may have about this recipe

Can I use frozen bananas
Yes. Thaw them first and drain off any extra liquid.

Do I have to use salted caramel
You can use regular caramel and add a small pinch of salt.

Can I make this cake ahead of time
Yes. Bake the cake a day ahead and frost it before serving.

What size pan should I use
A 9 inch round cake pan works well.

Can I turn this into cupcakes
Yes. Divide the batter into a lined muffin tin and bake until set.

What you need to make Salted Caramel Chocolate Banana Cake

For the cake
1 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, melted

3/4 cup brown sugar

2 eggs

1 cup mashed ripe bananas

1/2 cup milk

1 tsp vanilla extract

For the frosting
1/2 cup butter, softened

2 cups powdered sugar

1/4 cup heavy cream

1 tsp vanilla extract

For the caramel
1 cup soft caramel candies

1/4 cup heavy cream

1/2 tsp sea salt

How to make Salted Caramel Chocolate Banana Cake

Preheat the oven to 350 F. Grease a 9 inch round cake pan.

In a bowl, whisk the flour, cocoa powder, baking soda, and salt.

In another bowl, mix the melted butter and brown sugar.

Add the eggs, mashed bananas, milk, and vanilla. Stir until smooth.

Add the dry ingredients to the wet mixture and stir until combined.

Pour the batter into the prepared pan.

Bake for 30 to 35 minutes until a toothpick comes out clean.

Let the cake cool completely.

To make the caramel, heat the candies and cream in a small saucepan over low heat. Stir until smooth. Add the sea salt and set aside to cool slightly.

To make the frosting, beat the butter until smooth. Add the powdered sugar, cream, and vanilla. Beat until light and fluffy.

Spread the frosting over the cooled cake. Drizzle the salted caramel over the top before serving.

Tips

Use very ripe bananas for the best flavor and moisture.

Do not overmix the batter once the flour is added.

Let the cake cool fully before frosting.

Warm the caramel slightly if it becomes too thick.

Reader reviews

⭐⭐⭐⭐⭐ “Moist, rich, and the caramel was perfect with the chocolate.” Denise L

⭐⭐⭐⭐ “Nice texture and easy to follow recipe.” Carol B

⭐⭐⭐⭐⭐ “My family finished this in one evening.” Robert T

⭐⭐⭐⭐⭐ “The banana keeps the cake soft and flavorful.” Elaine M

⭐⭐⭐⭐ “Great balance of chocolate and caramel.” Susan H

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