Cinnamon Roll Banana Bread Cake with Caramel Sauce

In a large bowl, whisk the eggs with the white sugar and brown sugar until combined. Add the melted butter and milk, then mix again. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.

Mix the brown sugar, cinnamon, soft butter, salt, and vanilla extract until smooth. Set aside.

Pour the batter into a greased 20×20 cm or similar brownie’s-form pan. Add spoonfuls of the cinnamon mixture over the batter and swirl gently with a knife or skewer, like a marble cake.

Bake at 175–180°C for about 35–38 minutes, or until the center is set and a toothpick comes out with a few moist crumbs. It is okay if a few crumbs remain, because the cake will continue setting as it cools.

Mix the cream cheese, heavy cream, powdered sugar, salt, and vanilla extract until smooth and fluffy. Chill until ready to use.

Once the cake is completely cooled, spread the cream cheese topping over the top. Add the caramel sauce on top and swirl gently for a marbled look.

Finish with a few salt flakes on top and serve.