Salted Caramel Brown Butter Cake (Printable Version)
Moist banana cake with brown butter and indulgent salted caramel for a sweet-salty finish.
# 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
19 - 2 to 3 tablespoons milk, as needed
# How to Make It:
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. Cook while stirring until butter foams and develops brown specks and a nutty aroma. Remove from heat and allow to cool slightly.
03 - In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
04 - In a large mixing bowl, blend cooled brown butter with granulated sugar and brown sugar. Beat in eggs one at a time. Stir in mashed bananas and vanilla extract.
05 - Gently fold dry ingredients into the wet mixture. Add sour cream and mix just until incorporated.
06 - Pour 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. Transfer pan to a wire rack and cool cake completely.
07 - In a dry saucepan, heat granulated sugar over medium heat, stirring continuously until melted and amber in color. Carefully whisk in the cubed butter until fully melted. Gradually pour in the heavy cream, allowing the mixture to bubble. Stir in flaky sea salt and cool to room temperature.
08 - In a mixing bowl, beat softened unsalted butter until creamy. Gradually incorporate powdered sugar and 1/2 cup cooled caramel sauce. Blend in milk as needed to achieve spreadable consistency.
09 - Frost cooled cake with caramel frosting or generously drizzle with salted caramel sauce. Garnish with extra sea salt flakes if desired.
# Expert Advice:
01 -
- The deep, nutty flavor from browning the butter makes this banana cake anything but basic.
- The salty caramel drizzle is that wonderful extra you didn't know a banana cake needed until you tried it.
02 -
- Don’t pour the cream into hot caramel too quickly or it will wildly bubble and possibly seize up.
- Let the cake cool completely or your frosting will slide right off—I learned this after one enthusiastic but lopsided attempt.
03 -
- Always use very ripe bananas—they should be almost black for the deepest flavor and best moisture.
- A pinch more sea salt scattered over the caramel at the end lifts every bite from good to unforgettable.