Salted Caramel Brown-Butter Banana Cake (Print Version)
Moist banana cake with nutty brown butter and silky salted caramel, a balanced sweet-and-salty dessert for sharing.
# What You Need:
→ 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, at room temperature
09 - 1 1/2 cups ripe mashed bananas (about 3 to 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 (from above)
19 - 2 to 3 tablespoons milk, as needed
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a small saucepan, melt 1 cup unsalted butter over medium heat. Stir constantly as it foams and brown flecks appear. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until combined.
04 - In a large bowl, mix cooled brown butter with granulated sugar and light brown sugar. Add eggs one at a time, beating well after each addition. Stir in mashed bananas and vanilla extract.
05 - Gradually fold the dry ingredients into the wet mixture. Add sour cream and gently mix until just combined; do not overmix.
06 - Transfer batter to the prepared pan. Smooth the surface and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely on a wire rack.
07 - For caramel sauce, heat 1 cup sugar in a dry saucepan over medium heat, stirring until melted and amber in color. Carefully whisk in 6 tablespoons butter. Gradually add heavy cream as mixture bubbles, then stir in flaky sea salt. Allow to cool to room temperature.
08 - In a bowl, beat softened butter until creamy. Add powdered sugar gradually, then blend in 1/2 cup cooled salted caramel sauce. Mix in milk as needed until the frosting reaches a smooth, spreadable consistency.
09 - Once cake is completely cooled, frost with caramel frosting or drizzle generously with salted caramel sauce. Finish with extra sea salt flakes if desired.
# Insider Tips:
01 -
- If you're after a cake that's plush yet complex, the brown butter and ripe banana base delivers secrets in every bite.
- The homemade salted caramel adds a playful, grown-up twist that surprised even my pickiest friends into asking for seconds.
02 -
- Pushing the brown butter too far will turn it bitter—stop as soon as it smells nutty and the foam recedes.
- Let the caramel sauce cool before adding to frosting or serving—otherwise, you’ll end up with a runny mess instead of silky ribbons.
03 -
- Always let the brown butter cool so it won't cook your eggs and ruin the batter texture.
- Homemade caramel seems scary, but patience with slow stirring prevents crystallization and guarantees silky results.