Salted Caramel Brown Butter Banana (Printable Version)
Moist banana cake meets nutty brown butter and rich salted caramel for an irresistible dessert experience.
# Ingredient List:
→ Cake Batter
01 - 1/2 cup unsalted butter
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs, at room temperature
09 - 1 teaspoon vanilla extract
10 - 3 large very ripe bananas, mashed (about 1 1/4 cups)
11 - 1/2 cup full-fat sour cream or Greek yogurt
→ Salted Caramel Sauce
12 - 1 cup granulated sugar
13 - 1/4 cup water
14 - 6 tablespoons unsalted butter, cubed
15 - 1/2 cup heavy cream, at room temperature
16 - 1 to 1 1/2 teaspoons flaky sea salt, to taste
→ Garnish (Optional)
17 - Fresh banana slices
18 - Extra caramel sauce
19 - Chopped toasted nuts
# How to Make:
01 - In a light-colored saucepan, melt 1/2 cup unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and golden-brown specks form on the bottom, approximately 5 to 7 minutes. Immediately remove from heat and transfer to a heatproof bowl. Allow to cool for 10 minutes.
02 - Preheat the oven to 350°F. Grease and line a 9-inch round or square cake pan with parchment paper.
03 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, whisk the cooled brown butter with the granulated sugar and packed light brown sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mashed bananas, and sour cream or Greek yogurt until fully incorporated.
05 - Add the dry ingredient mixture to the wet ingredients and gently fold together using a spatula until just combined. Avoid overmixing to keep the cake tender.
06 - Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure an even surface.
07 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - In a clean saucepan, combine 1 cup granulated sugar and 1/4 cup water. Stir over medium heat just until the sugar dissolves, then stop stirring. Allow the mixture to cook undisturbed until it turns a deep amber color, approximately 6 to 8 minutes. Immediately add 6 tablespoons cubed butter — the mixture will bubble vigorously. Whisk until the butter melts, then slowly pour in 1/2 cup heavy cream while whisking continuously. Simmer for 1 to 2 minutes, then remove from heat and stir in the flaky sea salt. Let the sauce cool slightly before using.
09 - Once the cake has cooled completely, pour the warm salted caramel sauce evenly over the top. Garnish with fresh banana slices, chopped toasted nuts, and an extra drizzle of caramel sauce as desired.
# Expert Tips:
01 -
- Brown butter transforms ordinary banana cake into something that tastes like it took all day when it barely took an hour.
- The salted caramel sauce pools into every crack and crevice making each slice uniquely delicious.
02 -
- Watch the caramel like a hawk because it goes from perfect amber to burnt in the span of a single breath.
- The cake must be completely cool before you add the caramel or it will melt right off and pool around the base.
03 -
- Make the caramel sauce a day ahead and store it in the fridge then warm it gently in the microwave for 30 seconds before pouring over the cake.
- The bananas should be so ripe they are almost embarrassing to look at because that is when they deliver maximum sweetness and moisture.