Salted Caramel Banana Cake

• Ripe bananas2 medium (about ¾ cup mashed / 180 g)
• Brown sugar1 cup (200 g)
• Butter, melted¾ cup (170 g)
• Eggs3 (150 g)
• Vanilla extract2 teaspoons (8 g)
• Milk¾ cup (180 g)
• Flour2 ¼ cups (280 g)
• Baking powder2 teaspoons (8 g)
• Baking soda½ teaspoon (3 g)
• Salt½ teaspoon (3 g)

• Heavy whipping cream1 cup (240 g)
• Powdered sugar¾ cup (90 g)
• Caramel sauce½ cup (120 g)
• Salt1 teaspoon (5 g)

Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper.

Mash bananas in a large bowl until smooth. Add brown sugar, melted butter, eggs, vanilla, and milk. Whisk for 2–3 minutes until fluffy and well combined.

Add in flour, baking powder, baking soda, and salt. Mix gently until just combined, don’t overmix.

Pour batter into the baking pan and smooth the top.

Bake for 45–50 minutes, or until golden and a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes, then transfer to a rack to cool completely.

For the frosting: whip cream and powdered sugar to soft peaks. Add caramel sauce and salt, then whip to medium peaks. Spread over the cooled cake. Optionally drizzle extra caramel on top.