Description
Indulge in a moist banana cake swirled with luscious salted caramel peanut butter sauce and finished with a rich dark chocolate glaze. This cake is perfect for celebrations or a cozy treat, balancing sweetness with a hint of salt.
Ingredients
Scale
- 250g (2 cups) All-Purpose Flour: Provides structure and a tender crumb.
- 200g (1 cup) Granulated Sugar: Adds sweetness and airy texture.
- 100g (½ cup) Packed Brown Sugar: Contributes molasses flavor and moisture.
- 1 tsp (5g) Baking Powder: Leavening agent for a fluffy texture.
- ½ tsp (2.5g) Baking Soda: Works with baking powder for lift.
- ½ tsp (2.5g) Salt: Enhances flavors and balances sweetness.
- 240ml (1 cup) Whole Milk: Adds moisture and richness.
- 120ml (½ cup) Vegetable Oil: Keeps the cake moist and tender.
- 2 Large Eggs: Binds ingredients and provides structure.
- 1 tsp Alcohol-Free Vanilla Extract: Enhances the flavor profile.
- 2 Ripe Bananas, Mashed (≈200g): Adds flavor and moisture.
- 120g (½ cup) Creamy Peanut Butter: Provides a rich, nutty flavor.
- 100g (½ cup) Unsalted Butter: Used in the caramel sauce for richness.
- 100g (½ cup) Packed Brown Sugar (for caramel): Creates deep caramel flavor.
- 60ml (¼ cup) Heavy Cream: Adds richness to the caramel.
- ½ tsp Flaky Sea Salt (for salted caramel): Balances caramel sweetness.
- 150g (5.3 oz) Dark Chocolate: Creates a decadent glaze.
- 30ml (2 tbsp) Coconut Oil: Adds shine to the glaze.
- 30g (¼ cup) Toasted Chopped Peanuts: Provides a crunchy texture.
- Pinch of Flaky Sea Salt: Enhances flavors as garnish.
Instructions
- Preheat & Prep: Preheat oven to 175°C (350°F) and grease a 23cm (9-inch) cake pan.
- Combine Dry: Whisk flour, baking powder, baking soda, and salt.
- Combine Wet: Beat sugars, oil, milk, eggs, and vanilla.
- Add Bananas: Fold mashed bananas into wet ingredients.
- Make Caramel: Melt butter, dissolve brown sugar, add cream and salt.
- Add Peanut Butter: Whisk peanut butter into caramel.
- Layer & Swirl: Pour half batter, drizzle caramel, swirl.
- Repeat Layer: Add remaining batter, drizzle caramel, swirl again.
- Bake: Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool: Let cool in pan for 10 minutes, then on a wire rack.
- Make Glaze: Melt chocolate and coconut oil.
- Glaze & Garnish: Pour glaze over cake, sprinkle with peanuts and salt.
- Set & Serve: Allow glaze to set before slicing.
Notes
For best results, use very ripe bananas. Don’t overmix the batter to avoid a tough cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: banana cake,peanut butter,caramel,chocolate,dessert,baking,cake,ribbon cake