Salted Caramel Brown Butter Banana Cake (Printable Version)
Decadent banana cake with brown butter, salted caramel layers, and creamy frosting for special occasions.
# Ingredient List:
→ 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 prepared salted caramel sauce
19 - 1 to 2 tablespoons milk or cream, as needed
20 - Pinch of salt
# How to Make:
01 - Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) 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, about 5 to 7 minutes. Transfer immediately 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 1 1/2 cups mashed bananas, 1 cup granulated sugar, 1/2 cup packed brown sugar, 2 eggs, 1/2 cup buttermilk, 2 teaspoons vanilla extract, and the cooled browned butter. Stir until thoroughly incorporated.
05 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing just until no dry pockets remain. Avoid overmixing to keep the crumb tender.
06 - Divide the batter evenly between the two prepared pans, smoothing the tops. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
07 - While the cakes bake, combine 1 cup granulated sugar and 1/4 cup water in a medium saucepan. Heat over medium without stirring, gently swirling the pan occasionally, until the mixture turns a deep amber color. Remove from heat and carefully stir in 1/2 cup cubed butter 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.
08 - Beat 1/2 cup softened unsalted butter with an electric mixer until light and creamy, about 2 minutes. Gradually add 2 cups sifted powdered sugar and a pinch of salt, beating on low until combined. Increase speed and beat in 4 to 5 tablespoons of the prepared salted caramel sauce. Add 1 to 2 tablespoons milk or cream as needed to reach a smooth, spreadable consistency.
09 - Place one cooled 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 cake layer on top. Frost the top and sides of the assembled cake with the remaining frosting. Finish with additional caramel sauce drizzled over the top and a sprinkle of flaked sea salt.
# Expert Tips:
01 -
- The brown butter transforms ordinary banana cake into something with a deep, toasty complexity that catches people off guard.
- Homemade salted caramel layered between and on top of the cake makes every single bite feel like a celebration.
02 -
- Brown butter can go from beautifully nutty to acrid and burnt in under ten seconds, so never walk away from the pan while it is cooking.
- When making caramel, resisting the urge to stir the sugar as it heats is the single hardest and most important thing you will do, because stirring causes crystallization.
03 -
- Use extremely ripe bananas, the ones with entirely black peels that you would normally throw away, because their natural sweetness means you can actually reduce the sugar slightly if you prefer a less sweet cake.
- Let the caramel sauce cool to room temperature before adding it to the frosting, because warm caramel will melt the butter and leave you with a runny mess instead of something thick and cloudlike.