Page 2 – Recipes

- Prepare banana cake as directed and let cool completely. Meanwhile prepare the caramel sauce.
- For the caramel sauce: 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.
For the frosting: 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.
To assemble cake: 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, then drizzle over remaining caramel sauce, sprinkle with shaved chocolate and coarse sea salt.

*To slow browning of the bananas if needed, you can soak them in a lemon water solution for about 1 minute. Just add 1 Tbsp lemon juice to about 1 cup of water then dry slightly on paper towels.