Banana Caramel Cake

Ingredients

All-purpose flour

2 cups

Baking powder

1 teaspoon

Baking soda

1/2 teaspoon

Salt

1/4 teaspoon

Unsalted butter

1/2 cup, softened

Granulated sugar

1 cup

Ripe bananas

3 medium, mashed

Eggs

2 large

Vanilla extract

1 teaspoon

Buttermilk

1/2 cup

Caramel sauce

1 cup, store-bought or homemade

Whipped cream

1 cup, for frosting

Banana slices

for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
4. Add the mashed ripe bananas, eggs, and vanilla extract to the butter mixture. Mix until fully incorporated and smooth.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Pour half of the batter into the prepared cake pan and drizzle half of the caramel sauce over the batter. Gently swirl with a knife for a marbled effect.
7. Carefully add the remaining batter on top, smoothing it out, and drizzle the remaining caramel sauce over it. Again, swirl gently if desired.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, frost the cake with whipped cream and garnish with banana slices and an extra drizzle of caramel sauce. Serve immediately.