Banana Cake with Caramel frosting

Banana Cake
0 Line a 13x9 inch baking pan with parchment paper and pre-heat your oven to 350 Fahrenheit.
1 Over a large bowl, whisk oil, sugar and eggs. Add mashed bananas, buttermilk and vanilla extract and mix.
2 In a separate bowl, mix flour, baking powder, baking soda and salt until well combined.
3 Using an electric mixer with the paddle attachment, add the dry ingredients (flour mixture) to the banana mixture. Mix on medium speed until all of the ingredients are well combined.
4 Pour batter in an even layer into the prepared pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.Let cake cool completely on a wire rack before topping with the salted caramel frosting.
Caramel buttercream
7 Over a large bowl of an electric stand mixer or a hand mixer, cream butter, vanilla extract and salt for 1.5 minutes in medium-high speed, until butter looks light and fluffy.
8 Add cooled caramel sauce and sifted powdered sugar and mix in low until just combined. Turn speed to medium-high and mix for an additional minute, until frosting looks creamy and fluffy.
9 Spread on top of the cake and swirl with remaining caramel sauce.
Homemade caramel sauce
11 In a sauce pan, combine brown sugar, butter, corn syrup, heavy cream and salt. Cook on medium-low heat, stirring constantly with a wooden spoon, until sugar is dissolved.
12 Increase to medium heat and cook for additional 2 minutes without stirring, until mixture turns golden brown and bubbles start to form in the center of the pan. Remove and
13 Test it by adding a drop of the caramel into a plate and freeze for 30 seconds; if sauce is still runny, cook for a bit longer. It should be oozy and pourable.
14 Transfer the caramel into a glass jar without scraping the sides of the pan, to avoid any crystals from getting into your sauce. Let come at room temperature before adding it to the buttercream.