Salted Caramel Brown Butter Banana Cake (Printable Format)
Decadent banana cake with brown butter, salted caramel layers, and creamy frosting for an irresistible dessert.
# What You Need:
→ Brown Butter Banana Cake
01 - 3/4 cup (1 1/2 sticks) unsalted butter
02 - 2 1/2 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3-4 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 (1 stick) unsalted butter, cubed
14 - 1/2 cup heavy cream, at room temperature
15 - 1 teaspoon flaked sea salt
→ Caramel Frosting
16 - 1/2 cup (1 stick) unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 4-5 tablespoons prepared salted caramel sauce
19 - 1-2 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 3/4 cup unsalted butter in a light-colored saucepan over medium heat, swirling frequently, until it turns a deep golden brown and releases a nutty, fragrant aroma. Transfer to a heatproof bowl and let cool for 10-15 minutes.
03 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
04 - In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, eggs, buttermilk, vanilla extract, and cooled brown butter. Stir vigorously until the mixture is smooth and fully incorporated.
05 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined. Avoid overmixing to keep the crumb tender.
06 - Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
07 - Bake for 35-40 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 turn out onto wire racks to cool completely.
08 - While the cakes bake, combine 1 cup granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Do not stir — allow the sugar to dissolve and cook until it reaches a deep amber color. Remove from heat and carefully whisk in the cubed butter until melted, then slowly pour in the room-temperature heavy cream, whisking constantly to prevent splattering. Stir in the flaked sea salt and let the sauce cool to room temperature.
09 - Beat 1/2 cup softened butter with an electric mixer until light and creamy. Gradually add the sifted powdered sugar and a pinch of salt, beating on low until combined. Mix in 4-5 tablespoons of the prepared salted caramel sauce. Add 1-2 tablespoons of milk or cream as needed until the frosting reaches a smooth, spreadable consistency.
10 - Place one cooled cake layer on a serving plate. Spread a generous layer of caramel frosting over the top and drizzle with salted caramel sauce. Position the second layer on top. Frost the top and sides of the entire cake, then finish with additional caramel drizzle and a sprinkle of flaked sea salt if desired.
# Expert Suggestions:
01 -
- The brown butter transforms a familiar banana cake into something your guests will not stop talking about.
- Homemade salted caramel sauce is easier than you think and tastes infinitely better than anything from a jar.
- This cake looks impressively elaborate but comes together with straightforward steps and everyday ingredients.
02 -
- When browning butter, the moment between perfectly nutty and burnt can be as little as ten seconds, so stay right at the stove.
- Adding cream to caramel causes violent bubbling, so pour it slowly and use a long-handled whisk to protect your hands.
03 -
- Your bananas are ready when the peels are mostly black and the fruit inside is soft and deeply fragrant, not just spotted.
- Make the caramel sauce a day ahead and refrigerate it so the flavors deepen and it thickens to the perfect consistency for drizzling.