A rich, thick Bananas Foster Cake with traditional caramel and rum Bananas Foster flavors topped with a decadent Salted Caramel Frosting.
I’m a big advocate for cooking food at home and making meals from scratch, but once in a while there’s a product on the shelf that catches my attention, meets my ingredient standards and actually tastes good. This time around, it was Dollop Gourmet’s Sea Salted Caramel Frosting and it inspired my Salted Caramel Bananas Foster Cake. It’s a cake that whips together quickly, bakes up in a single large cake pan, so there’s plenty to share with minimal mess, and it’s made even simpler with Dollop’s Salted Caramel Frosting!
In order to achieve the caramelly, brûléed flavor that’s rich throughout Bananas Foster, I used brown sugar in the cake in place of traditional granulated sugar. The molasses in the sugar gives the cake a golden brown hue when baked, that basically screams caramel deliciousness and hits all the brûléed notes of the pan seared bananas in traditional Bananas Foster!
This caramel flavor is matched with an equally heavy dose of sweet bananas. When you choose the bananas for this recipe, I recommend choosing large, fat bananas that have been browning for a day or two. The riper and sweeter they are at the time you make this cake, the more decadent, moist and sweet this cake will be. My favorite part about the cake itself is how thick it is! I mean, look at that slice, it’s a cake lover’s dream!
The star ingredient of the traditional Bananas Foster dessert is the splash of rum that’s used to flambe the bananas right before serving. Since I’m not a big proponent of baking with alcohol, as it sometimes plays tricks with the cake when baking, I added a splash of rum extract to the batter. This splash gives just a subtle hint of rum to the cake that tips it towards the edge of Bananas Foster perfection!
The cherry on top of my Salted Caramel Bananas Foster Cake is Dollop Gourmet’s Sea Salted Caramel Frosting. Its caramelly sweetness is a delightful match to the brown sugar and bananas in the cake while Dollop’s hint of sea salt in the frosting brings the final flavor component to my Bananas Foster cake. I love the added touch of sea salt, as it brings a modern twist to the traditional Bananas Foster dessert, making it sweet, decadent and oh so, craveable!
It’s rare for me to promote packaged food, as I’m a huge proponent for cooking and baking from scratch but my views were swayed when it came to Dollop Gourmet Frosting. Often times, packaged food is chalked full of unnecessary ingredients and generally, it’s not great for your health — but this is NOT the case with Dollop.
Dollop Gourmet’s frosting can definitely hold its own against a homemade frosting. While I haven’t done any official experiments, I’d bet my Kitchen Aid mixer that you can’t tell the difference between a homemade frosting and Dollop’s when paired side by side.
I also love that Dollop’s frosting doesn’t contain any wacky ingredients. It’s pretty much the same ingredients I’d use if I were making my own frosting from scratch (with no mess!). I trust this frosting and that’s saying something, as I’m typically one to quickly turn up my nose at the fake, oily frostings regularly found on a grocery store shelf. Seriously, look at these frosting stats!
Do you know any frosting that can pull of these types of stats and still taste good? Seriously impressive.
Now, if these drool-worthy Salted Caramel Bananas Foster Cake photos haven’t convinced you yet, here’s my advice — get yourself some bananas so they start to ripen, hop on over to your Amazon Prime account, order yourself a jar or 2 of Dollop’s frosting and prepare to slather this cake with Dollop frosting to dig into later this week! You won’t regret it and you’ll be back to thank me for the most decadant banana cake you’ve ever tasted.
- 3 large ripe bananas, mashed
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup + 2 tablespoons unsalted butter, softened
- 1½ cups brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1½ cups milk
- 1 jar Dollop Gourmet's Salted Caramel Frosting
- caramel sauce, optional for serving
- Preheat the over to 350*
- Grease a 13x9 inch pan with a bit of butter and set aside
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt and set aside.
- In a larger mixer, cream the softened butter for 1-2 minutes
- Add in the brown sugar and beat until creamy
- One at a time, add in the eggs
- Once well incorporated, add in both the vanilla and rum extract
- Add in the mashed bananas and mix well
- Next add in the flour and milk to the batter, alternating each addition
- Pour the batter into the prepared 9x13 inch pan
- Bake for 40-50 minutes until a cake pin inserted into the center comes out clean
- Place the cake on a wire rack to cool completely.
- Once cooled, ice with Dollop frosting
- To serve, slice the cake and drizzle with caramel sauce
This dessert looks delicious. I will have to try the frosting you have recommended as I rarely have time to make my own.
YUM! This looks wonderful! Like you, I typically prefer homemade, but you’ve convinced me to look for this brand and try it the next time I’m in need of frosting!
I used to work at Cracker Barrel, and they had banana foster for a few months, and they grilled something on theirs.. and I hated when someone ordered it, because I was supposed to run back and grill it!! haha. This looks pretty tasty though– I’d love to dig into a piece right now!
Dollop’s frosting sounds fantastic – I like that it doesn’t contain any weird ingredients. Your Bananas Foster cake looks amazing – and with the salted caramel too, oh my! I can’t wait to give this recipe a try!
UMMMMM! That looks like something I’d like to get to know better. Going to give it a try! Thanks.
Yum! What a name salted… caramel… bananas. All my favorite in one! Such a delicious cake!