My Salted Caramel Banana Cake makes the perfect simple and delicious treat for any day of the week…oh my goodness the salted caramel sauce! Just you wait and see.
Warm buttery cake with the wonderful flavors of banana, chocolate and salted caramel perfectly balanced! Sound good?
This cake is perfect for when you want to impress but you don’t want to be fussing over dessert. There are only so many hours in the day! Right? 🙂
If you have bananas around the house that have browned, this is the cake to make. Enjoy my friends!
The chocolate morsels may look a bit larger than usual because they are. They’re chocolate caramel Delightfulls. In case you haven’t used them yet they are a slightly larger morsel, because they have a filled center. So they pretty much have to be a little bigger. For this cake I used chocolate-caramel morsels.
They’re kind of fun to work with because it’s an easy way to get two flavors a the same time.
Is it a dump cake? Some would say yes, some would say no. I’m not an authority on dump cakes…so I say if you want to call it a dump cake, go ahead. If you don’t want to call it a dump cake, that’s fine too.
Call it whatever makes you happy! 🙂
The salted caramel topping is SO good! It really does have just the right amount of sea salt. I like to warm up the topping, cut and plate the cake, then drizzle each piece with the desired amount of caramel topping.
You might want to add a scoop of vanilla ice cream too and let it just kind of melt over the warm cake and caramel topping. Yummy!
Salted Caramel Banana Cake
3 bananas, mashed (about 1 1/2 cups)
1 yellow cake mix (about 15 ounces)
1/2 cup (1 stick) butter, melted
1 package (9 ounces) Delightfiulls (Milk Chocolate Morsels with Caramel Filling)
1/4 cup salted caramel topping, warmed for drizzling (I used Smucker’s)
1. Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking pan with cooking spray.
2. Spread mashed bananas in bottom of prepared pan. Top bananas with 1/2 the chocolate-caramel morsels. Top with cake mix, spreading evenly. Top with melted butter covering as much of the cake mix as possible. Sprinkle with remaining morsels.
3. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool at least 20 minutes before serving. Heat salted caramel topping to desired temperature, drizzle over individual pieces. Serve and enjoy!
Makes 12-16 servings.