Mini Almond Banana Cake with Salted Butter Caramel Icing
Prep time: 
Cook time: 
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Serves: 6
For the cake
  • ¾ c. banana puree (2 sm bananas)
  • ¼ c. buttermilk
  • 1 c. + 2 T flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 2 oz butter
  • ⅔ c. sugar
  • ½ tsp vanilla
  • ¼ tsp almond extract
  • 1 egg
  • 1 oz. almond flour
For the Salted Butter Caramel Buttercream (8 cups)
  • 4 c. heavy cream
  • 4 c. sugar
  • 2 c. water
  • 1 lb salted butter (Ordinarily, buttercream frosting is the one time I would tell you to use unsalted butter, but with this caramel flavor, salted butter adds the perfect note of salt.)
For the icing:
  • 7 T butter
  • 2 heaping T cocoa powder
  • 3 T milk
  • ½ tsp vanilla
  • 8 oz. powdered sugar
For the cake
  1. Preheat oven to 350 degrees
  2. Cream butter and sugar until fluffy. Add extracts and egg and beat until thoroughly combined. Combine buttermilk and banana in one bowl and dry ingredients in another, and add them in alternate batches to the butter sugar mixture. Bake at 350 degrees for 30-40 minutes or until a cake tester shows its done.
For the Salted Butter Caramel Buttercream (8 cups)
  1. Combine sugar and water, heat until amber, following directions for caramel in the hazelnut praline paste recipe. Immediately add the cream. Cool 10 minutes, put in mixer bowl and cool until firm (but not ice cold). Whip with an electric mixer with balloon whisk attachment until the caramel is fluffy, add butter 2 T at a time and whip until butter is incorporated. Use before chilling.
For the icing:
  1. In a small saucepan, melt the butter, add the cocoa powder. Allow to bubble for 30 seconds, turn off the heat, then add the milk, vanilla and powdered sugar. Stir until combined, let cool slightly, and pour over frosted and chilled cake.
Almond Banana Cake with Salted Butter Caramel Frosting and Chocolate Icing Cake and Frosting from The Wedding Cake Book by Dede Wilson, Icing from
Recipe by The Domestic Front at