Salted Caramel Brown Butter Banana Cake (Printable Version)
Decadent banana cake with nutty brown butter, rich salted caramel layers, and luscious caramel frosting.
# What You Need:
→ Brown Butter Banana Cake
01 - 3/4 cup (170 g) unsalted butter
02 - 2 1/2 cups (300 g) 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 (200 g) granulated sugar
07 - 1/2 cup (100 g) packed brown sugar
08 - 2 large eggs
09 - 1/2 cup (120 ml) buttermilk
10 - 2 teaspoons vanilla extract
→ Salted Caramel Sauce
11 - 1 cup (200 g) granulated sugar
12 - 1/4 cup (60 ml) water
13 - 1/2 cup (115 g) unsalted butter, cubed
14 - 1/2 cup (120 ml) heavy cream, at room temperature
15 - 1 teaspoon flaked sea salt
→ Caramel Frosting
16 - 1/2 cup (115 g) unsalted butter, softened
17 - 2 cups (240 g) sifted powdered sugar
18 - 4 to 5 tablespoons salted caramel sauce (from above)
19 - 1 to 2 tablespoons milk or cream, as needed for consistency
20 - Pinch of salt
# How-To Steps:
01 - Preheat the oven to 350°F (175°C). 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. Continue cooking until the butter turns golden brown and releases a nutty, toasted aroma, approximately 5 to 7 minutes. Immediately transfer to a heatproof bowl and let cool slightly.
03 - In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.
04 - In a large bowl, combine the mashed bananas, 1 cup granulated sugar, 1/2 cup packed brown sugar, 2 eggs, 1/2 cup buttermilk, 2 teaspoons vanilla extract, and the browned butter. Stir until thoroughly incorporated.
05 - Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Take care not to overmix, as this will yield a denser crumb.
06 - Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cakes to rest in their pans for 10 minutes, then invert onto wire racks to cool completely before assembling.
08 - In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color. Remove from heat and carefully add 1/2 cup cubed butter, stirring until melted. Slowly whisk in 1/2 cup room-temperature heavy cream, taking caution as the mixture will bubble vigorously. Stir in 1 teaspoon flaked sea salt and let cool to room temperature.
09 - Beat 1/2 cup softened unsalted butter with an electric mixer until light and creamy. Gradually add 2 cups sifted powdered sugar and a pinch of salt, mixing on low speed. Once incorporated, beat in 4 to 5 tablespoons of the prepared salted caramel sauce. Add 1 to 2 tablespoons milk or cream as needed until the frosting reaches a smooth, spreadable consistency.
10 - Place the first 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 cake layer on top. Frost the top and sides of the entire cake, then finish with additional caramel drizzle and a sprinkling of flaked sea salt if desired.
# Helpful Tips:
01 -
- The brown butter transforms ordinary banana cake into something that tastes like it took all day, even though it comes together fast.
- Salted caramel layered throughout means every single bite hits that perfect sweet and salty balance that keeps people reaching for more.
02 -
- Caramel sauce splatters violently when you add cream, so use a long whisk and keep your face away from the pan or you will regret it.
- Let the caramel cool to room temperature before adding it to the frosting or the butter will melt and you will end up with a soupy mess instead of something spreadable.
03 -
- Use the ripest, most embarrassing looking bananas you can find because those dark, soft ones deliver far more sweetness and moisture than pretty yellow ones.
- Wrap the cooled cake layers in plastic wrap and freeze them for 30 minutes before assembling because cold, firm layers are dramatically easier to frost without crumbling.