Salted Caramel Brown-Butter Banana Cake (Printable)
Moist banana cake with brown butter, drizzled in salted caramel and finished with flaky sea salt.
# Ingredient List:
→ Brown Butter Banana Cake
01 - 1 cup unsalted butter
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup granulated sugar
07 - 1/2 cup light brown sugar, packed
08 - 2 large eggs, room temperature
09 - 1 1/2 cups ripe mashed bananas (about 3-4 bananas)
10 - 2 teaspoons pure vanilla extract
11 - 1/2 cup sour cream
→ Salted Caramel Sauce
12 - 1 cup granulated sugar
13 - 6 tablespoons unsalted butter, cubed
14 - 1/2 cup heavy cream
15 - 1 teaspoon flaky sea salt
→ Caramel Frosting (optional)
16 - 1/2 cup unsalted butter, softened
17 - 2 cups powdered sugar
18 - 1/2 cup salted caramel sauce
19 - 2 to 3 tablespoons milk, as needed
# Steps:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the base with parchment paper.
02 - Melt 1 cup of unsalted butter in a small saucepan over medium heat. Cook, stirring, until foaming subsides and brown specks appear, releasing a nutty aroma. Remove from heat and set aside to cool slightly.
03 - In a mixing bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
04 - In a large bowl, blend the cooled brown butter with granulated sugar and light brown sugar. Add eggs, one at a time, mixing well after each. Stir in mashed bananas and vanilla extract.
05 - Fold the dry mixture into the wet ingredients. Add sour cream and mix gently until batter is just combined.
06 - Pour the batter into the prepared pan. Smooth the surface and bake for 40 to 45 minutes, or until a toothpick inserted in the center emerges clean. Let cool completely on a wire rack.
07 - Heat 1 cup granulated sugar in a dry saucepan over medium heat, stirring constantly until melted and amber in color. Carefully whisk in 6 tablespoons cubed unsalted butter until incorporated. Gradually add 1/2 cup heavy cream; mixture will bubble vigorously. Stir in flaky sea salt. Let cool to room temperature.
08 - Beat 1/2 cup softened unsalted butter until light and creamy. Gradually mix in 2 cups powdered sugar and 1/2 cup cooled salted caramel sauce. Add 2 to 3 tablespoons milk, a little at a time, until desired consistency is reached.
09 - Once the cake is cool, frost with caramel frosting or drizzle generously with salted caramel sauce. Finish with sea salt flakes, if desired.
# Expert Advice:
01 -
- The brown butter transforms bananas into an entirely new dessert, like a secret handshake for your taste buds.
- Between the moist crumb and the cascade of glossy, salted caramel, it’s impossible to stop at just one slice.
02 -
- I once scorched the butter by multitasking—stay by the stove; brown goes to burnt in seconds.
- Letting the caramel cool before spreading ensures it won’t drip right off the cake and make a sticky puddle on your plate.
03 -
- To check banana ripeness, look for lots of spots; the darker, the better for flavor.
- A sprinkle of flaky salt just before serving makes each bite unforgettable.