Banana Peanut Butter Caramel Cake – Tender banana cake layers with banana cream cheese frosting, whipped peanut butter frosting and salted caramel.

Inspiration
A banana-based cake has been on my list for a while now, but I couldn’t decide what I wanted to pair it with. There are just too many options: chocolate, peanut butter, coffee, cream cheese… the list goes on and on.
While it sat on my list of cakes to make, my friend told me about a milkshake she had at the Shake Shack. The shake was made up of custard ice cream, bananas, caramel and peanut butter. After I lifted my jaw off the ground, I wrote it down and decided right then that it would be the inspiration for this cake.

Banana Peanut Butter Caramel Cake
My banana cake recipe is based off a recipe from Sweetapolita (cake goddess). The recipe, unfortunately, doesn’t work great in high altitude, so I made a few adjustments. The first change I made was to add more flour and reduce some of the sugar. Sugar always seems to be the culprit of sinking cakes, especially in high altitude. I also added a bit more buttermilk to ensure a super moist cake. The last thing I wanted was for this cake to be too dry and crumbly in texture and taste like a muffin!
I’m pleased to say, this cake is no banana muffin. It’s definitely banana CAKE. Flavorful. Moist. Delicious.

Banana Frosting
To add a little more banana flavor throughout the cake, I used Banana Emulsion in the frosting. Not too much, though. Just enough to amp up the flavor.

Peanut Butter Frosting
And what pairs better with banana than peanut butter?! Nothing! (Certainly not in my opinion.) This light peanut butter frosting is the perfect addition to this cake.

To top it all off, I added some salted caramel between each cake layer and on top of the cake. I also sprinkled the cake with THESE salted caramel crisps from Orson Gygi. I think you’ll love how you get a hint of salt with each bite of the sweet banana cake and peanut butter frosting.
And here’s a quick video to show you how to assemble and decorate this cake.
Enjoy!

I adore all your recipes, this one is no different! The link isn’t working on the banana emulsion you recommended and I was wondering what you prefer using? If you don’t mind me asking anyway, I haven’t been able to find one I enjoy…
Same goes for Almond Extracts now that I’m bugging you 😉 Do you have a favorite? I am all about natural flavors and I know you feel the same! Thanks again for everything you share; your mad skills and recipe development, it’s truly inspiring!
Does this link work? https://www.walmart.com/ip/Banana-Emulsion-LorAnn-Flavoring-4-oz/319142872?wmlspartner=wlpa&selectedSellerId=7267&adid=22222222227083423991&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=196485979904&wl4=aud-310687322322:pla-313715477987&wl5=9029671&wl6=&wl7=&wl8=&wl9=pla&wl10=115057146&wl11=online&wl12=319142872&wl13=&veh=sem
As for other brands of extracts, I like all the Lorann products, as well as Nielsen-Massey
I made this cake for my moms birthday! We haven’t eaten or decorated yet. My cake rose in the oven but then was flat and dense. I realized I forgot the brown sugar. Is this going to ruin the flavor of this cake?
Oh no! Yeah, it’s definitely going to have a different flavor than it’s supposed to. Probably also a reason it fell. Also, old baking powder and over mixing the batter causes it to do that too.
Wow!!! I had some leftover bananas and was looking for something new besides the same old banana bread. So glad I found this!!! I even left out the banana frosting and salted caramel (just used peanut butter frosting). Amazing. Will definitely be making this again!
Omg this looks delicious! I do have one quick question, are the high altitude changes still in the recipe? (I live at 5300ft)
I think you’ll be good to go since I make this cake in high altitude as well, but if you want to be extra safe, take out three tablespoons of sugar. Sugar tends to weigh cakes down in high altitude.
Are there any adjustments for making his in 8 in pans? And just an FYI- the assembly instructions don’t clarify difference between the banana frosting and the peanut butter frosting.
You’d want to add an extra 1/3 of the recipe for the 8″ pans. I’m actually planning on remaking this one to clean it up and make those revisions. Thank you!
Is it correct that this recipe is for 3 6-inch cake pans? Normally your recipes are for 3 8-inch pans, your pictures show 4 layers, and the ingredient amounts are similar to your other 3 8-inch pan recipes. Just want to be sure I am prepped for the pan sizes and quantities. 😁
Is this recipe for 3 6-inch cake pans? Just want to double check since your recipes normally make 3 8-inch cakes, your picture shows a four layer cake, and the ingredient amounts seem close to your typical 3 8-inch recipes. Thanks!
This is for four 6-inch or three 8-inch. It bakes up really nicely.
Hiii Courtney!! I want to try out this Banana cake and i was wondering if, is it possible to make cupcakes with this batters instead??
Would love to know! Thank you!!
Love you and your cakes!!💕
Yes it should work.
Where did you find the little crunchy balls on top??
They’re from Orson Gygi.
Can this be made in 9” ?
Yes, you’ll only do two layers though.
Hi Courtney! I don’t live in high altitude and I was wondering if there were any adjustments I should make or do you think the cake will turn out okay? Thanks!
It will turn out totally fine!
Hi Courtney,
I have a question about the amount of cream cheese frosting and peanut butter frosting. In the recipe it says “This is enough to fill and cover your cake”. So does that mean both portions of the frosting is enough to fill and cover my cake? I would like to fill my cake with the cream cheese frosting and cover my cake with peanut butter frosting (as shown in the picture). So I am curious what will be the correct mesurements. Also, does this recipe have to be done with fresh yellowish bananas or can it be done with very ripe bananas? Sorry for the long comment amazing recipe!
Both portions are enough to fill and frost your cake. If you wanted to do any piping on top like buttercream swirls, you would need to make more. I would want the bananas more on the ripe side so they are easier to smash.
So if I would want to fill my cake with cream cheese frosting and the outside be peanut butter frosting I should half the recipe of the cream cheese frosting and the PB frosting? Also if my bananas are basically brown will that be okay for the recipe or will that affect the texture and flavor of the cake? Sorry for the questions I just don’t want to make a surplus or mess up the recipe.
If I make the caramel in advance, how should I store it? Is it ok at room temp? I am sure that if I refrigerate it, it will solidify.
It’s ok at room temp.