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Salted Caramel Banana Snack Cake

  • Author: Elizabeth Buuck
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 1 Snack Cake 1x


Soft, light, and moist banana cake topped with slightly salty and tangy caramel cream cheese buttercream.



For the Banana Cake

  • 1/2 C (113 g) Salted Butter, at room temperature
  • 3/4 C (165 g) Granulated Sugar
  • 1 Lg Egg, at room temperature
  • 1 tsp Vanilla
  • 3 Lg Bananas (390 g) mashed
  • 1 3/4 C (225 g) All Purpose Flour
  • 3/4 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/2 C Buttermilk, at room temperature

For the Salted Caramel Cream Cheese Buttercream

  • 4 oz (half a block) Cream Cheese, at room temperature
  • 3 TBSP Unsalted Butter, at room temperature
  • 1 tsp Vanilla Extract
  • 2 C Powdered Sugar
  • 1/4 C Salted Caramel Sauce, + more for swirling on top


For the Banana Cake

  • Preheat the oven to 350 and line a 9 inch square baking pan with parchment paper.
  • In a large mixing bowl (or a stand mixer) cream the butter and sugar until well combined.
  • Add the egg and vanilla and mix until the egg is fully incorporated.
  • Mix in the mashed bananas.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • Add 1/2 of the dry ingredients to the mixing bowl and mix until just combined.
  • Add the buttermilk and mix to combine.
  • Finally, add the remaining 1/2 of dry ingredients and mix until just combined, being careful not to over mix.
  • Pour the batter into the prepared pan and smooth into an even layer with an offset spatula. Bake at 350 for 25 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
  • Let cake cool in the pan for 10 minutes, then lift it out onto a cooling rack to cool completely before frosting.

For the Salted Caramel Cream Cheese Buttercream

  • If you are making your own caramel sauce, make that first so that it has time to cool down before you add it to the frosting.
  • In a medium mixing bowl, cream the butter and cream cheese until they are well combined and smooth. Make sure to scrape down the bottom and sides of the bowl to make sure there’s no clumps of cream cheese.
  • Add the vanilla and mix to combine. 
  • Add the powdered sugar 1/2 at a time and mix for 3 minutes after each addition until the frosting is smooth. 
  • Add in the salted caramel sauce and mix to combine.
  • Spread the frosting onto the cooled banana cake in an even layer.
  • Dollop extra salted caramel all over the top and use a spoon to swirl it into the buttercream.
  • Top with a little bit of flaky salt (optional) and slice into 16 slices.


*Cake will keep in an airtight container in the fridge for up to a week.

Keywords: banana cake, banana snack cake, salted caramel cream cheese frosting, caramel banana cake