Salted Caramel Banana Cake (Printable Version)
Moist banana cake with brown butter and silky salted caramel—sweet, salty, and crowd-pleasing.
# 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 packed light brown sugar
08 - 2 large eggs, 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
# How To Make It:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - Melt 1 cup unsalted butter in a small saucepan over medium heat, stirring frequently, until the butter foams and brown flecks form. Remove from heat and allow to cool slightly.
03 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until evenly combined.
04 - In a large bowl, combine cooled brown butter with granulated sugar and light brown sugar. Blend in eggs one at a time. Stir in mashed bananas and vanilla extract until incorporated.
05 - Fold the flour mixture into the wet ingredients. Add sour cream and gently mix just until the batter is fully combined.
06 - Pour batter into the prepared pan. Smooth the surface and bake 40 to 45 minutes, or until a toothpick inserted in the center emerges clean. Cool entirely on a wire rack before frosting or serving.
07 - In a dry saucepan over medium heat, melt granulated sugar, stirring constantly, until fluid and deeply amber. Whisk in cubed butter until melted, then carefully add heavy cream, stirring until mixture is smooth and combined. Mix in flaky sea salt. Allow to cool to room temperature.
08 - Beat softened butter until creamy, then gradually add powdered sugar and 1/2 cup cooled salted caramel sauce. Adjust consistency with milk as needed until light and spreadable.
09 - Once cake is completely cool, frost the top with caramel frosting or generously drizzle with salted caramel sauce. Finish with a sprinkle of sea salt flakes, if desired.
# Expert Suggestions:
01 -
- The combination of brown butter and salted caramel makes each bite mysterious and luxurious, a secret you can't wait to share.
- It's a showstopper that never fails to turn casual gatherings into something just a little more memorable.
02 -
- One distracted minute with the butter or caramel can mean burnt flavor; stay close and trust your nose more than any timer.
- Letting the cake cool completely before frosting makes all the difference between a dreamy finish and a melted mess.
03 -
- Wait until the banana skins are nearly black for the deepest flavor—overripe is ideal here.
- Whisk the caramel sauce off the heat to avoid crystallization and keep it glossy and smooth.