Salted Caramel Brown-Butter Banana Cake (Printable)
Moist banana cake with brown butter notes, finished with a silky salted caramel drizzle and flaky sea salt.
# What You'll Need:
→ Brown Butter Banana Cake
01 - 1 cup unsalted butter
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs, at room temperature
09 - 1 1/2 cups mashed ripe bananas (about 3 to 4 bananas)
10 - 2 teaspoons pure vanilla extract
11 - 1/2 cup sour cream
→ Salted Caramel Sauce
12 - 1 cup granulated sugar
13 - 6 tablespoons unsalted butter, cubed
14 - 1/2 cup heavy cream
15 - 1 teaspoon flaky sea salt
→ Caramel Frosting (optional)
16 - 1/2 cup unsalted butter, softened
17 - 2 cups powdered sugar
18 - 1/2 cup salted caramel sauce
19 - 2 to 3 tablespoons milk, as needed
# Step-by-step:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - Melt 1 cup unsalted butter over medium heat in a small saucepan, stirring until foamy and brown flecks appear. Remove from heat and cool slightly.
03 - Whisk together all-purpose flour, baking soda, baking powder, and salt in a medium mixing bowl.
04 - In a large bowl, mix the cooled brown butter with granulated and brown sugars. Add eggs one at a time, then stir in mashed bananas and vanilla extract.
05 - Fold the dry mixture into the wet ingredients. Gently mix in sour cream until just combined.
06 - Transfer batter to the prepared cake pan. Smooth the surface and bake for 40 to 45 minutes, or until a toothpick inserted in the center emerges clean. Cool completely on a wire rack.
07 - In a dry saucepan over medium heat, melt sugar while stirring constantly until amber in color. Whisk in butter, then carefully add the heavy cream (will bubble). Stir in sea salt and let cool to room temperature.
08 - For the frosting, beat softened butter until creamy. Gradually add powdered sugar and 1/2 cup cooled caramel sauce. Incorporate milk, a tablespoon at a time, until desired spreadable consistency is reached.
09 - Once the cake has cooled, frost with caramel frosting or drizzle with salted caramel sauce. Optionally, garnish with extra sea salt flakes before serving.
# Expert Advice:
01 -
- Brown butter takes plain banana cake to another level, adding a subtle richness everyone asks about.
- The salted caramel isn’t just for showstorming—its the perfect salty-sweet hug for the moist crumb inside.
02 -
- If the caramel seizes or goes grainy, it’s probably because I added the cream too quickly—slow and steady truly wins here.
- Using very ripe bananas adds moistness and a deep flavor; underripe ones just don’t bring the same magic.
03 -
- Let the brown butter cool before mixing, or it will scramble your eggs—learned that one the messy way.
- Taste your caramel before using; you want just enough salt to contrast, not overwhelm.