Salted Caramel Banana Cake with Maple Whipped Cream Frosting

After so many of requests from you, I’m happy to give you a delicious pumpkin-free version of my popular pumpkin banana version!

A soft, fluffy banana cake topped with maple whipped cream frosting and drizzled with homemade salted caramel sauce. Made with extra ripe bananas, it has that naturally sweet, ultra-moist texture. The batter combines rich butter for flavour and a touch of oil for that soft, melt-in-your-mouth crumb, creating the perfect balance of lightness and indulgence.

The maple whipped cream brings a subtle sweetness and a hint of warmth that pairs beautifully with the banana, while the salted caramel adds just the right amount of depth and contrast. It’s comforting, cozy, and elegant all at once. Like your favourite banana cake, but so much more better.

It’s surprisingly easy to make as a single-layer cake, yet feels special enough for any occasion. Every forkful is fluffy, fragrant, and perfectly sweet!!

I recommend reading the full recipe first and starting with the salted caramel sauce, not the cake. The caramel needs time to cool down before it is used, so this ensures there is ample time to cool, and you can immediately decorate and serve the cake once baked and cooled!

Ensure the eggs, greek yoghurt and butter are room temperature as this helps emulsify the batter and enursures a maximum fluffy crumb.

Secret little life hack for you if you don’t have ripe bananas on hand: Put un-ripe bananas in the oven and watch them transform!

Simply put 3 large bananas on the bottom shelf of your oven at 180°C, and after about 10-15 minutes, they will look black, and be ripe, soft, and squishy on the inside. Let them cool for 20 mins before using them in the cake! It’s the perfect trick and works like a charm every time. You’re welcome :)

Let’s begin...