Preparation

• 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, ½ 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.