Salted Caramel Brown Butter Banana Cake (Print version)

Decadent banana cake with brown butter, salted caramel layers, and creamy frosting

# What goes in:

→ 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 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 (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 to 5 tablespoons prepared salted caramel sauce (from above)
19 - 1 to 2 tablespoons milk or cream, as needed for consistency
20 - Pinch of salt

# Cooking steps:

01 - Preheat the 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, swirling the pan frequently. Continue cooking until the butter turns a deep golden brown color and releases a nutty, toasted aroma, approximately 5 to 7 minutes. Immediately transfer to a heatproof bowl and allow to cool slightly.
03 - In a medium bowl, whisk together the all-purpose 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 slightly cooled brown butter. Stir until thoroughly incorporated.
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 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 - Let the cakes rest in their pans for 10 minutes, then turn them out onto wire racks to cool completely before assembling.
08 - While the cakes bake, combine the sugar and water in a medium saucepan over medium heat. Do not stir; allow the mixture to simmer 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 heavy cream, taking caution as the mixture will bubble vigorously. Stir in the flaked sea salt and let the sauce cool to room temperature.
09 - Beat the softened butter in a mixing bowl until light and creamy. Gradually add the sifted powdered sugar and a pinch of salt, beating on low speed until combined. Increase the speed and blend in 4 to 5 tablespoons of the prepared caramel sauce. Add milk or cream 1 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 salted caramel sauce. Position the second layer on top, then frost the top and sides of the entire cake. Finish with additional caramel drizzle and a sprinkle of flaked sea salt if desired.

# Tips from flavorandfeast:

01 -
  • The brown butter creates these incredible nutty notes that make people instantly ask what is different about this banana cake
  • Homemade salted caramel sounds intimidating but once you make it you will want to put it on everything
  • This cake somehow manages to be rich and decadent while still having that comforting banana bread familiarity
02 -
  • Caramel goes from perfect to burned in seconds so have all your ingredients measured and ready before you start heating the sugar
  • The cake layers must be completely cool before frosting or the caramel will slide right off the sides
  • If your caramel seizes and turns into hard lumps, gently reheat it while stirring until it smooths out again
03 -
  • Make the caramel sauce a day ahead and store it in the fridge it will thicken up and make frosting even easier
  • If your bananas are not quite ripe enough, bake them at 350°F for 15 minutes until black and they will mash perfectly
  • Place a strip of parchment paper between the cake and serving plate to catch drips while frosting then pull it out for clean edges

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