Salted Caramel Banana Cake

Layer upon layer of goodness…enjoyed every bit of making this cake, and eating it!

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  • 3 cups (425g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups mashed bananas (from about 4 medium bananas)*
  • 1 tsp lemon juice
  • 1/2 cup butter , softened
  • 1/4 cup vegetable oil
  • 1 cup (100g) granulated sugar
  • 1/2 cup (60g) packed light-brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups buttermilk

Caramel sauce

  • 1 cup (210g) granulated sugar
  • 1/4 cup water
  • 3/4 tsp Morton Fine Sea Salt
  • 1/4 cup (2 oz) unsalted butter, diced into 1 Tbsp pieces
  • 2/3 cup (160 ml) heavy cream
  • 2 pinches Morton Coarse Sea Salt , for topping


  • 3/4 cup (6 oz) unsalted butter
  • 3 cups (360g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce (from above)
  • 1/2 cup chopped pecans or walnuts , for garnish (optional)
  • 2 bananas , diced, for topping (optional)
  • Semi-sweet chocolate shavings , for garnish (optional)


  1. Prepare banana cake as directed and let cool completely. Meanwhile prepare the caramel sauce.
  2. For the caramel sauce:
  3. Have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt. Set over medium-high heat and whisk constantly until it begins to boil, then allow mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally. Immediately whisk in butter then remove from heat and whisk in cream (be careful, it will steam! A long handled whisk is recommend) and stir until smooth. Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
  4. For the frosting:
  5. Whip butter until light and fluffy. Add powdered sugar, 1/2 cup of the cooled caramel sauce, sea salt and vanilla. Mix until well combined and slightly fluffy. Chill until it becomes a more firm consistency if needed.
  6. To assemble cake:
  7. Spread about half of the frosting over first layer of cake then drizzle and spread a fair spoonful of the caramel sauce over the frosting. Top with the second layer of cake then add remaining frosting. Just before serving top with the bananas and nuts if using*. Then drizzle over remaining caramel sauce, sprinkle with shaved chocolate and coarse sea salt.

Recipe source: Cooking classy 

Banoffee Pie

There are few words that can describe the yumminess of banoffee pie. I tasted this dessert during my honeymoon in Mykonos and my life was never the same:-p

The combination of digestives biscuits, caramel, bananas and cream is heavenly and my favorite part when I make it is watching the reaction of people enjoying it- there’s no better feeling.

I was at my friend’s house the other day and brought it with me and as soon as everyone tried it, I had people come and hug me:-)  Funny how food brings people together in a way other things can’t.

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What you need:

  • 175 grams digestive biscuits
  • 85 grams butter
  • 2 caramel cans(I use Nestle)
  • 4 ripe bananas, chopped
  • 1 teaspoon vanilla
  • Juice of half a lemon
  • 1 sachet of Dream Whip

Combine the digestive biscuits and butter and place in a 9″pan or divide into 10 small cups. Chop the bananas and mix them with the vanilla and lemon juice. Then layer the bananas, caramel and top with the cream.

You’re welcome.



Lemon & Blueberry Muffins

I’ll tell you a secret…I’m not really into blueberries. When I buy muesli from the coffeehouse next to where I work(yep, I don’t do this full time, I actually work in Marketing!), I always put the blueberries on the side.

But when those same blueberries are baked, it’s a WHOLE different story. I can’t resist a blueberry muffin, cupcake, french pastries, you name it!


Alright, so here’s what you need:

  • 200 grans unsalted butter
  • 300 grams sugar
  • 4 large eggs
  • 400 grams all-purpose flour, sifted
  • 3 teaspoons baking powder
  • 1/2 tsp salt
  • 2 cups(480 ml) heavy cream
  • 3 tbsp fresh lemon juice
  • 2 tsp freshly grated lemon zest
  • 2 teaspoons vanilla bean paste or extract
  • 250 grams fresh or frozen blueberries
  • 2 tablespoons corn starch

Preheat oven to 180 degrees and line 24 cupcake cases. Sift flour, sugar, baking powder, and salt in a bowl, twice. Set aside. Sprinkle the blueberries with cornstarch and set aside. Cream butter until light and fluffy.

All at once, add the remaining ingredients(except for the blueberries) to the butter mix and beat slowly until incorporated, but no more than 1.5 minutes. Using a silicon spatula, gently fold in the blueberries. Scoop the batter into the pans, using a standard ice cream scoop, filling about 3/4 full. Bake the muffins for 20 minutes or until cake tester comes out clean.

Original recipe from Passion For Baking’s book. Website: