Description
This Banana Caramel Nut Cheesecake combines the moist, fruity flavors of banana cake with rich homemade caramel sauce and creamy caramel-infused frosting, topped with crunchy nuts, fresh bananas, and chocolate shavings for a decadent dessert experience.
Ingredients
Scale
Banana Cake
- Your favorite banana cake recipe (enough for two layers)
Caramel Sauce
- 1 cup (210g) granulated sugar
- 1/4 cup water
- 3/4 tsp Morton Fine Sea Salt
- 1/4 cup (56g) unsalted butter, diced into 1-tablespoon pieces
- 2/3 cup (160ml) heavy cream
- 2 pinches Morton Coarse Sea Salt (for topping)
Frosting
- 3/4 cup (170g) unsalted butter, softened
- 3 cups (390g) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup caramel sauce (from recipe above)
- 1/2 cup chopped pecans or walnuts (for garnish, optional)
- 2 bananas, diced (for topping, optional)
- Semi-sweet chocolate shavings (for garnish, optional)
Instructions
- Prepare the Banana Cake: Follow your preferred banana cake recipe to bake two layers. Once baked, allow the cake layers to cool completely before proceeding with assembly.
- Make the Caramel Sauce: Gather all caramel ingredients. In a medium saucepan, combine the granulated sugar, water, and fine sea salt. Heat over medium-high heat, whisking constantly until the mixture comes to a boil.
- Color the Caramel: Stop whisking once boiling, and allow the mixture to boil undisturbed, swirling the pan occasionally, until it develops a rich amber color, signaling it has caramelized properly.
- Incorporate Butter and Cream: Carefully whisk in the diced butter until melted and combined. Remove pan from heat and slowly whisk in the heavy cream (the mixture will steam—use caution). Stir until smooth and fully combined.
- Cool and Chill Caramel Sauce: Let the caramel sauce cool for a few minutes at room temperature, then transfer it to a glass bowl or jar and chill until fully set and thickened.
- Prepare the Frosting: In a mixing bowl, whip the softened butter until light and fluffy. Gradually add the powdered sugar, 1/2 cup of the cooled caramel sauce, fine sea salt, and vanilla extract. Beat the mixture until smooth and slightly fluffy. If the frosting is too soft, chill briefly to firm up.
- Assemble the Cake: Place one banana cake layer on a serving plate. Spread half of the caramel frosting evenly over this layer, then drizzle a generous spoonful of caramel sauce on top and spread it out evenly.
- Top and Frost: Carefully place the second cake layer on top of the frosted first layer. Spread the remaining frosting over the top and sides of the cake to cover it completely.
- Garnish and Serve: Just before serving, garnish the top with diced bananas, chopped nuts, and semi-sweet chocolate shavings if desired. Drizzle the remaining caramel sauce over the top and sprinkle with coarse sea salt for an elegant finishing touch.
Notes
- You can use your favorite banana cake recipe or a boxed mix for convenience.
- Be cautious when making caramel as the sugar mixture is very hot and can burn easily.
- For a firmer frosting consistency, chill the frosting briefly before assembling the cake.
- Optional garnishes such as nuts, bananas, and chocolate shavings add texture and flavor contrast.
- Store leftover cake refrigerated covered tightly, and bring to room temperature before serving for best texture.
