Moist Banana Cake with Caramel

Bake: Pour the batter into the prepared pan(s) and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Caramel Sauce:

Melt the Sugar: In a medium saucepan, combine the sugar and water over medium heat. Cook, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color.
Add Butter and Cream: Carefully add the butter and stir until melted. Slowly pour in the heavy cream, stirring constantly. Be careful, as the mixture will bubble up. Stir in the vanilla extract and salt.
Cool: Remove from heat and let the caramel sauce cool slightly before pouring over the cake.
Kitchen Equipment Needed

9×13-inch baking pan or two 8-inch round cake pans
Mixing bowls
Whisk
Electric mixer
Measuring cups and spoons
Medium saucepan
Wooden spoon or spatula
Wire rack
Tips and Variations
Add Nuts: For added texture and flavor, stir in 1/2 cup of chopped walnuts or pecans into the cake batter.
Chocolate Chips: Mix in 1/2 cup of chocolate chips for a chocolatey twist.
Cream Cheese Frosting: For an extra layer of decadence, top the cake with cream cheese frosting before drizzling with caramel sauce.
Make Ahead: The cake and caramel sauce can be made a day in advance. Store the cake in an airtight container and the caramel sauce in the refrigerator. Reheat the caramel sauce gently before using.
Storing Leftovers
Store any leftover banana cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The caramel sauce can be stored in the refrigerator for up to 2 weeks. Reheat the sauce in the microwave or on the stovetop before serving.