When it comes to indulgent desserts that hit all the sweet spots, this Salted Caramel Banana Toffee Cake takes the crown. It’s soft, moist, and packed with real banana flavor, layered with rich brown butter undertones and swirled with velvety salted caramel cream cheese frosting. Each bite is the perfect combination of sweet and salty, tender and crunchy—thanks to a touch of cinnamon and a handful of toasted walnuts. Whether you’re making it for a celebration, brunch, or just because (my favorite reason), this cake is guaranteed to be the star of the table.
And the best part? It’s made in one pan! No fussy layers, no complicated techniques—just pure banana-toffee magic with a swirl of caramel love on top.
About The Recipe
This Salted Caramel Banana Toffee Cake was born out of my love for banana bread… and my obsession with anything drizzled in caramel. I was craving something a little more luxurious than your average banana cake, but still easy enough to whip up without needing to fuss over layers and fillings.
So I pulled out my ripest bananas, browned some butter (because browned butter makes everything better), and whipped up a quick batter with cinnamon and chopped walnuts. What came out of the oven was already amazing—but then I slathered it with a luscious salted caramel cream cheese frosting. And just like that, it went from a good cake to a next-level dessert.
Every bite is soft, sweet, slightly nutty, and just the right amount of rich. It’s like banana bread’s fancier, frosting-covered cousin.
Whether you serve it at a holiday dinner or enjoy it straight from the fridge with a fork in hand, this cake is dangerously good.
Reasons You Will Love This Banana Toffee Cake
- Ultra-moist texture from ripe bananas and sour cream.
- Deep, nutty flavor thanks to browned butter.
- Luscious salted caramel cream cheese frosting.
- One-pan recipe—no layering or stacking needed!
- Perfect balance of sweet, salty, and tangy.
- Great for entertaining or casual snacking.
- Easy to make but tastes like a bakery-worthy treat.
Equipment Needed
- 8-inch square cake pan
- Parchment paper
- Medium saucepan (for browning butter)
- Mixing bowls (2–3)
- Whisk or electric hand mixer
- Rubber spatula
- Cooling rack
Ingredients
For The Brown Butter:
- 170g unsalted butter (¾ cup)
This will be browned, then divided between the cake and frosting.
For The Banana Cake:
- 113g browned butter (½ cup)
- 250g ripe bananas, mashed (about 3 medium bananas)
- 155g light brown sugar (¾ cup)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 60g sour cream (¼ cup), room temperature
- 190g all-purpose flour (1½ cups + 1 tbsp)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 85g chopped walnuts (¾ cup, optional)
Ingredient Highlights:
- Ripe Bananas – The spottier, the better. These add moisture and natural sweetness.
- Browned Butter – Adds depth and a nutty aroma that elevates the cake beyond a standard banana loaf.
- Sour Cream – Enhances the texture and keeps the crumb tender.
- Cinnamon – Adds warm, cozy spice to complement the bananas and toffee flavors.
- Walnuts – Optional, but they add crunch and contrast beautifully with the soft crumb.
For The Salted Caramel Cream Cheese Frosting:
- 226g cream cheese (1 cup), room temperature
- 22g browned butter (1½ tablespoons)
- 120g powdered sugar (1 cup)
- 60g salted caramel sauce (¼ cup)
Ingredient Highlights:
- Cream Cheese – For tangy richness that balances the sweetness.
- Salted Caramel – Brings a gooey, sweet-salty finish to every bite.
- Browned Butter – Carries that warm, nutty flavor into the frosting too.
How To Make The Perfect Banana Toffee Cake
This cake is all about layers of flavor, and it starts with browned butter. Here’s exactly how I make it:
Step 1: Brown the Butter
Start by browning 170g (¾ cup) of unsalted butter in a medium saucepan over medium heat. Stir occasionally until the butter turns a deep amber color and brown specks form on the bottom. It’ll smell nutty and delicious. As soon as it’s golden and fragrant, pour the butter into a heat-safe bowl. Let it chill in the freezer for about 5 minutes, just until it’s cool and slightly thickened. You’ll use most of this for the cake and save a bit for the frosting.
Step 2: Make the Banana Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
- In a medium bowl, mash the bananas until smooth (or leave a few chunks if you like it rustic).
- Whisk in 155g brown sugar and 113g (½ cup) of the browned butter.
- Add 2 large eggs, 1 tsp vanilla, and 60g sour cream. Whisk vigorously until smooth.
- In a separate bowl, combine 190g flour, 2 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon.
- Add the dry ingredients to the wet mixture and whisk until just a few streaks of flour remain.
- Stir in 85g chopped walnuts, if using, just until everything is incorporated. Don’t overmix!
Step 3: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The top will be golden brown, and your kitchen will smell like heaven.
Let the cake cool completely in the pan on a wire rack before frosting.
Step 4: Make the Salted Caramel Cream Cheese Frosting
- In a medium bowl, beat 226g cream cheese and the remaining 22g browned butter with a hand mixer (or stand mixer) until light and fluffy—about 1–2 minutes.
- Add 120g powdered sugar and beat until smooth.
- Pour in 60g salted caramel sauce and beat again until thick, creamy, and luscious.
Assemble, Decorate, and Store
This is the part where it all comes together—rich banana cake, silky cream cheese frosting, and a generous swirl of caramel. Here’s how I finish it off:
Frost the Cake
Once your cake has completely cooled (trust me, don’t rush this step!), spoon the salted caramel cream cheese frosting over the top. Use an offset spatula to spread it evenly, right up to the edges. The frosting should be thick, creamy, and full of that buttery caramel flavor.
If you’re feeling fancy, go ahead and add a few swoops and swirls with your spatula. It gives the top that rustic, bakery-style charm.
Add That Salted Caramel Drizzle
Now for the best part—the drizzle.
Warm up a little extra salted caramel sauce until it’s pourable (but not hot), then swirl it across the top of the cake. I like to spoon it over gently, letting it naturally settle into the frosting. A few intentional drips down the side of each slice? Even better.
Sprinkle some extra chopped walnuts or toffee bits on top if you want a little texture and crunch—it’s totally optional but highly encouraged.
How to Store
If you’ve got leftovers (though let’s be real… not likely!), here’s how to keep everything fresh:
- Refrigerator: Store the frosted cake in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for 15–20 minutes before serving.
- Freezer: Want to freeze it? You can! Freeze individual slices wrapped in plastic wrap, then place them in a zip-top bag. They’ll keep for 2–3 months. Just thaw in the fridge overnight.
And that’s it—your Salted Caramel Banana Toffee Cake is ready to wow! It’s cozy, comforting, a little indulgent, and completely unforgettable. Whether you’re baking for a holiday, special celebration, or just because bananas were getting a little too ripe on the counter (we’ve all been there!), this cake delivers big-time flavor every single time.
