Banana Caramel Anniversary Cake {Recipe}

Every year we celebrate with a special anniversary cake. Why should someone just eat their anniversary cake topper the first year, right? I actually think it is a gross tradition to freeze the cake top and then eat it a year later. Now if you are looking for a cake that tastes like sawdust, then it is a great tradition.  On our first celebration, we ordered a replica of  the top for our anniversary cake. It was a vanilla bean cake filled with Bavarian cream topped with lime fondant. To this day, Jude, our son, has not been very forgiving that we did not save him a piece. Apparently, Dann and I can not be left alone with a cake!

Wedding Pictures
Dann and I are not exactly what people consider normal. We both have a serious side but we also have a whimsical, fun-loving side. For our wedding, we decided to go with fun. To both my mother and mother-in-law’s chagrin we threw out the etiquette book and decided to have some fun. Our wedding revolved around some of our favorite things.  There are few things we love waffles, cartoons and cake! We had a morning wedding and then brunch to follow. My husband would tell you, real men don’t “brunch”, so let’s just call it breakfast and save ourselves a ton of grief hearing the long explanation of why.

My  son, now our son, Jude, was the best man. Thus, he gave the toast at our wedding. He was just nine years old when he wrote his precious toast. Jude and I had been on our own for 7 years before I met Dann. I had never wanted to date much because I did not want men in and out of Jude’s life. I prayed for a  long time for God to bring the right man for our family. Sometimes, it seemed like forever. But God’s timing is not always our timing, thank goodness. He brought Dann at just the right time.  The cutest memory I have, was not long after letting Jude meet Dann and we were on our way to a basketball game. Jude and I were walking together and my father and Dann were walking behind us. Jude, looked up at me with his big brown eyes, and asked, “Mommy, can we keep him?” In my heart, I sure hoped so.

Jude’s Toast 

I want to say a few more things:

First of all, I want to thank my mom for picking a great guy like Dann.

Second, I am excited about having a father again. I am really thankful that Dann is going to be a good influence in my life.

Last, I want you to know that I am so happy that someone else gets to take care of Mommy now. I’m ready for a rest!

Love you both. Cheers!

I pretty much thought that was the cutest toast, EVER, even though I was trying to hold back the tears. It’s amazing the things kid’s say when they share their heart.  It’s interesting being a single mom of a little boy. There are many times I watched him carry burdens he was never meant to carry. Even though he was little, he was very protective of me. It’s funny that innate sense to protect, even in a little boy.

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The toasts have been made and now it’s our favorite time. It’s time to eat CAKE! This year I decided to make a mini version for our anniversary cake.  Our cake was based on the movie Monster’s Inc.  My husband, loves and I mean LOVES Monster’s, Inc., He had never seen the movie prior to meeting me. Being the mom of a young boy, Dann was welcomed into a whole new genre of movies he had never seen. After we introduced Dann to Mike, Sully and Boo he was hooked. There are so many Friday movie night’s where Jude , I mean Dann wants to watch Monster’s Inc. Five years later, lots of things have changed. Our fourteen year old is TOO COOL for Monster’s Inc., and we are left to watch it together and reminisce about the “days of little Jude” and where did it all go. For our anniversary cake I decided to make our favorites. The bottom was a vanilla bean cake with salted caramel frosting, the middle tier was banana caramel and the top-tier was dark chocolate with vanilla bean swiss meringue buttercream.

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For those of you who follow me on Instagram we had a vote over the weekend on if you could have some of our left over cake scraps which would you choose, vanilla bean or banana caramel. Banana Caramel was the hands down winner.  To celebrate my anniversary with you I decided to share my husband’s favorite cake. This cake is great even with out the frosting.  Click on {Recipe} for the printable version.

Anniversary Cake Banana Caramel {Recipe

2 ½ Cups minus 4 Tablespoons

4 Tablespoons Potato Starch

1 ½ Teaspoons Baking Soda

1 ½ Teaspoons Baking Powder

½ Teaspoons Salt

2 Large Bananas

4 Tablespoons Buttermilk

1 ½ Cups Brown Sugar

1 Cup Unsalted Butter

2 Eggs

1 Teaspoon Vanilla Extract


Yields three 6 inch cakes or two 8 inch cakes.

Preheat oven to 350 degrees. Line three 6 inch cakes with parchment circles and spray with Bake Joy.

In a bowl combine flour, potato starch, baking soda, baking powder and salt into a bowl. In a small bowl, use a fork to mash together the banana and buttermilk. In a large bowl, using an electric mixer beat butter until creamy. Add brown sugar and beat for 2 minutes until light and fluffy. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl. Add flour mixture in two parts and beat on low-speed. Fold in banana mixture.

Divide batter amongst the three pans evenly. Use a kitchen scale to weigh to help achieve an even amount in each pan.

Since ovens vary, so do baking times. Also, this recipe is baked on the 6 inch baking time. For an 8 inch cake I would check at 26 minutes and see where the cake is at. For a 6 inch cake, start with 32 minutes and then check on the cake. When the skewer or toothpick comes out clean it is done. If the cake is not done at 32 min add 3 minute intervals and check.

Caramel Swiss Meringue Buttercream {Recipe}

  • 1 1/4 cup plus 2 tablespoons of  sugar
  • 4 egg whites (at room temperature)
  • 3 sticks of butter,  cut into cubes and at room temp
  • pinch of salt
  • ¼ teaspoon of cream of  tartar


To make the frosting, whisk the sugar and egg whites together in the bowl of a stand mixer.

Place the bowl over a simmering pot of water and whisk until the eggs are very hot (160 degrees)  and the sugar has completely dissolved. With the whisk attachment, whisk on high until the mixture is light and fluffy and has cooled, approximately 10 minutes.  IMPORTANT: when the mixture begins to look frothy, after about 2 minutes, stop mixer add cream of tartar. Then continue mixing. Drop butter into the mixer 2 or 3 cubes at a time.  After all of the butter has been added if it looks curdled or separated then mix on high for 3 to 5 minutes until light and fluffy.

At this point switch to paddle attachment once the frosting has come together add caramel slowly until swirled.

Leftovers may be      stored in the refrigerator for 7 days or frozen for three months. Set the      frosting out 1-2 hours ahead of time and then mix using the paddle      attachment for a couple of minutes on medium.

Caramel Sauce

  • 1 ½  cup sugar
  • 1 ¼ heavy cream
  • pinch of sea salt

In a heavy bottomed sauce pan, cook sugar over medium heat until the mixture begins to melt around the edges, about 5 minutes. Stir with a wooden spoon. Continue cooking until the sugar is melted and has turned a golden color, about 3 minutes longer.

Carefully pour the cream down the side of the pan in a slow steady stream. Stir constantly until completely smooth. Stir in salt. Pour caramel into a heat proof bowl and let cool completely before using.

Putting It All Together

This cake was made to be a 3 layer, 6 inch cake. Let each cake cool completely. When cakes are baking most cakes develop a dome. Look for the lowest part of the cake. Take a serrated knife and cut at that level. As silly as this sounds I use a sight leveler to see if I have cut the cake level. This makes stacking much easier for me. Once you have cut the cake tops off you are ready to frost your cake.

Fill a pastry bag half full of buttercream.  Refill as needed.  I use Bakery Craft’s 8PT tip. It is a large wide mouth tip. This helps you fill and frost a cake evenly. It also help you keep from getting crumbs stuck in your frosting. Fill bottom layer of  the cake in a circular motion till completely covered. Now when I make our cake, I slice fresh banana and drizzle caramel over each layer as well. Take an offset spatula to smooth out frosting. Repeat with each layer. Now that the three layers are stacked we will frost the sides.  Turn cake in a clockwise motion while applying pressure to the pastry bag around the sides of the cake.

If you have never made a cake in this fashion there are a ton of amazing YouTube videos with tutorials of how to frost a cake this way.

Wedding PIctures

Thank you so much for letting me share my special anniversary cake with you. I hope you enjoy our banana caramel cake recipe!

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15 comments on “Banana Caramel Anniversary Cake {Recipe}

  1. chris says:

    Your anniversary cake looks divine and thanks for sharing the recipe. May i ask what type of flour is used? The recipe says “2 ½ Cups minus 4 Tablespoons” but didn’t specify.

    1. melissa says:

      We used All Purpose flour.

  2. Joan says:

    What is and where do you get potato starch? Is there a substitute?

    1. melissa says:

      Joan, our local grocery store carries it. It is made by Bob’s Red Mill. I know whole foods, sprouts, fry’s and some wal marts carry it. It is becoming more widely available because many people use it in gluten free recipes. Here is a link where you can order it.{keyword}&gclid=CMb_yvvWv7ICFYaDQgodzmgA6w

  3. What a beautiful post, Melissa! Wishing you and yours many more years of love, happiness and fun!

  4. Kathy Kmonk (Cakes On The Lane) says:

    Thank you so much for sharing your story. Happy Anniversary to all of you!

  5. Holy cow I love your cake! Both the wedding and anniversary style! Nothing sweeter than a couple who can enjoy some cartoons (and Disney cartoons at that!) together! The hubs and I are the same way! And for being a “Monster’s Inc” cake…it actually looks very fancy and wedding appropriate! Kudos!

    1. melissa says:

      Thank you so much Christina!

  6. Joan Gamble says:

    Thank you for sharing your beautiful story and most delicious sounding recipe! I am soooo looking forward to making this (hopefully soon)!!!!

    1. melissa says:

      Thank You, Joan! I hope you enjoy the recipe.

  7. Happy Anniversary! What a beautiful post. I got teary eyed reading it. Especially the part about Jude asking if you could keep Dann. I’m so happy that you have found someone special to share your life with. Jude’s speech was wonderful and I think it’s a testament to how well you have raised him. I’m going to add this recipe to the long list of recipes I’d like to try. It sounds so good. Thanks for sharing the recipe and your special day with us.
    P.S. I love Monsters Inc too. Boo is sooo cute!

    1. melissa says:

      Thanks Lady! 🙂

  8. Happy Anniversary!! Your son is so cute and what a great toast! I am going to try this recipe and I will think of your wonderful family while we enjoy it! Thanks for sharing your anniversary and recipe with us:)

  9. Karen @ Trilogy Edibles says:

    ok, not going to lie, got a little misty reading this. How sweet and I too love Monster’s Inc! Your cake is amazing. Happy Anniversary to you both! Hugs from Raleigh

  10. Paula says:

    Happy Anniversary to you and your wonderful husband and son! The part of his toast that you shared with us was so very sweet. What a lovely young man your son is. Best wishes to you all for many more anniversaries and years of happiness.

    Your banana caramel cake sounds absolutely heavenly.

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