Ingredients
banana cake recipe,See notes below for recipe
1cupgranulated sugar
¼cupwater
¾tspMorton Fine Sea Salt
¼cupunsalted butter,diced into 1 tbsp pieces
⅔cupheavy cream
2pinchesMorton Coarse Sea Salt,for topping
¾cupunsalted butter
3cupspowdered sugar
1tspvanilla extract
½cuppecans,or walnuts, chopped, optional, for garnish
2bananas,diced, for topping, optional
semi-sweet chocolate shavings,optional, for garnish
Preparation
Prepare banana cake as directed and let cool completely. Meanwhile prepare the caramel sauce.
Have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt.
Set over medium-high heat and whisk constantly until it begins to boil, then allow mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally.
Immediately whisk in butter then remove from heat and whisk in cream and stir until smooth.
Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
Whip butter until light and fluffy. Add powdered sugar, ½ cup of the cooled caramel sauce, sea salt and vanilla.
Mix until well combined and slightly fluffy. Chill until it becomes a firmer consistency if needed.
Spread about half of the frosting over the first layer of cake then drizzle and spread a fair spoonful of the caramel sauce over the frosting.
Top with the second layer of cake then add remaining frosting.
Just before serving top with the bananas and nuts, then drizzle over remaining caramel sauce, sprinkle with shaved chocolate and coarse sea salt.
