Salted Caramel Banana Cake

Everyone in my house goes bananas for banana cake.  Any form I make it in from fancy cakes to cupcakes, even just dumped in a square glass pan, there are never leftovers to be had.  I have made this cake so often I can now make it with my eyes closed.  I wanted to come up with a fun way to make this cake to ease my banana-cake-boredom-blues and decided the flavour of salted caramel would be the perfect addition.  

At first bite, its the texture of the moist, rich banana cake that gets me.  Then the combination of salty and sweet hits all the notes on my tastebuds.  Add the crunch of the banana chips and I'm singing praises for this baby!  

For the cake

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp. baking soda

1/4 tsp salt

1/2 cup butter, softened at room temperature

1 cup white sugar

2 eggs, beaten

1/2 cup sour cream

3 ripe bananas, mashed

In a medium bowl combine flour, baking powder, baking soda and salt.  In another large mixing bowl, blend together butter and sugar until light.  Beat in eggs, sour cream and bananas.  

Add dry ingredients to banana mixture and stir just until all ingredients are incorporated.  do not overmix.  

Pour batter into a greased and floured bundt pan and bake for 35 minutes or until cake tester comes out clean.  Let cake cool to room temperature before adding glaze.

For salted caramel glaze and decorative finishes

1 cup brown sugar

1/2 cup butter

1/2 cup heavy cream (35%)

1/2 tsp salt

coarse salt

banana chips

Melt butter in a small saucepan over medium-high heat.  Add sugar and stir until sugar is dissolved.  slowly for n cream and bring to a boil.  Reduce heat to simmer and stir mixture continuously for 2-3 minutes.  Remove pan from heat and stir in salt.  Let cool slightly before drizzling over cake

Sprinkle top with coarse salt and decorate with banana chips.