Salted Caramel Brown Butter Banana Cake (Print View)
Decadent banana cake with brown butter and salted caramel frosting.
# What You Need:
→ Brown Butter Banana Cake
01 - 3/4 cup unsalted butter
02 - 2 1/2 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3 to 4 ripe bananas, mashed (about 1 1/2 cups)
06 - 1 cup granulated sugar
07 - 1/2 cup packed brown sugar
08 - 2 large eggs
09 - 1/2 cup buttermilk
10 - 2 teaspoons vanilla extract
→ Salted Caramel Sauce
11 - 1 cup granulated sugar
12 - 1/4 cup water
13 - 1/2 cup unsalted butter, cubed
14 - 1/2 cup heavy cream, at room temperature
15 - 1 teaspoon flaked sea salt
→ Caramel Frosting
16 - 1/2 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 4 to 5 tablespoons prepared salted caramel sauce
19 - 1 to 2 tablespoons milk or cream, as needed for consistency
20 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
02 - Melt the butter in a light-colored saucepan over medium heat. Swirl the pan frequently as it foams and sputters, watching carefully until the milk solids turn golden brown and release a nutty, toasty aroma. Immediately pour into a heatproof bowl and let cool slightly.
03 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, eggs, buttermilk, vanilla extract, and the cooled brown butter. Stir thoroughly until the mixture is smooth and homogeneous.
05 - Gradually fold the flour mixture into the wet ingredients using a spatula, mixing only until no dry streaks remain. Avoid overmixing to keep the crumb tender.
06 - Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
07 - Bake on the center rack for 35 to 40 minutes, or until a toothpick inserted into the center of each layer comes out clean. Let the cakes rest in their pans for 10 minutes, then invert onto wire racks to cool completely.
08 - While the cakes bake, combine the sugar and water in a medium saucepan over medium heat. Do not stir — allow the mixture to cook undisturbed until it turns a deep amber color. Remove from heat and carefully add the cubed butter, stirring until fully melted. Slowly whisk in the room-temperature cream, expecting vigorous bubbling and steam. Stir in the flaked sea salt and set aside to cool to room temperature.
09 - Beat the softened butter with an electric mixer on medium speed until light and creamy. Gradually add the sifted powdered sugar and a pinch of salt, mixing on low until incorporated. Increase speed and beat in 4 to 5 tablespoons of the prepared caramel sauce. Add milk or cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
10 - Place the first cake layer on a serving plate. Spread an even layer of caramel frosting over the top and drizzle with caramel sauce. Set the second layer on top. Apply frosting to the top and sides of the cake, then finish with additional caramel drizzle and a sprinkle of flaked sea salt if desired.
# Expert Hints:
01 -
- Brown butter adds a deeply nutty warmth that makes ordinary banana cake taste like it came from a bakery with a line out the door.
- The salted caramel sauce seeps into every layer and balances the sweetness with just enough edge to keep you coming back for another slice.
02 -
- When making caramel, never walk away from the pan because it goes from amber to acrid in the time it takes to check your phone.
- Room temperature cream is essential for caramel because cold cream causes the sugar to seize into a hard clump that is nearly impossible to fix.
03 -
- The bananas should be so ripe you would normally throw them away because that is when their sugar content peaks and the flavor becomes concentrated and sweet.
- Reserve a few tablespoons of caramel sauce separately before making the frosting so you have a beautiful drizzle for the finished cake without having to dig into the frosting supply.