Banana Cake with Salted Caramel Cream Cheese Frosting Recipe

Preheat oven to 350ºF. Grease and flour 2 (7-inch) round cake pans.

Mash bananas with a fork until soft but still chunky. Sift together flour, baking soda, and salt into a bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix bananas and sugars on low speed until well combined. Add oil, eggs, sour cream, and vanilla. Mix on low speed until smooth. Add flour mixture and mix until combined.

Divide batter evenly between prepared pans. Bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for at least 15 minutes. Turn out onto a wire rack and cool completely.

Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, mix cream cheese and butter on medium-low speed until smooth. Add sugar and mix until well combined. Add vanilla, cinnamon, and salted caramel sauce. Mix until combined. If frosting is too soft, chill before frosting the cake.

Level off each cake layer by cutting the domed top with a serrated knife. Using an offset spatula or the back of a spoon, spread a generous amount of frosting on one layer, then top with the other cake layer. Use the rest of the frosting to cover the cake. Spread caramel sauce on top of the cake. (To create the drips, use a spoon to spread caramel over the edge of the cake.) Arrange banana chips on the center and sprinkle walnuts on top.