Salted Caramel Brown Butter Banana Cake (Printable)
A decadent banana cake with brown butter, salted caramel layers, and luscious caramel frosting.
# What You'll 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 - 3–4 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 - 4–5 tablespoons prepared salted caramel sauce
19 - 1–2 tablespoons milk or cream, as needed for consistency
20 - Pinch of salt
# Steps:
01 - Preheat 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. Swirl the pan frequently as the butter foams and continue cooking until it turns golden brown and releases a nutty aroma. Immediately pour into 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 cooled browned butter. Stir until well blended.
05 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix to keep the cake tender.
06 - Divide the batter evenly between the two prepared cake pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out 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 until the sugar 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 — expect vigorous bubbling. Stir in 1 teaspoon flaked sea salt and let the sauce cool to room temperature.
08 - 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, beating on low until incorporated. Add 4–5 tablespoons of the prepared caramel sauce and 1–2 tablespoons milk or cream, then beat until the frosting is smooth and spreadable.
09 - 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. Place the second layer on top. Frost the top and sides of the cake with the remaining frosting. Drizzle additional caramel sauce over the surface and garnish with flaked sea salt if desired.
# Expert Advice:
01 -
- The brown butter adds a deep nutty warmth that regular butter simply cannot touch.
- Salted caramel layered into every bite balances the sweetness perfectly.
- It sounds complicated but each component comes together with surprising ease.
02 -
- Caramel splatters violently when you add cream so use a long whisk and stand back.
- Let both the cake layers and the caramel cool completely before assembly or everything will slide apart.
03 -
- Use bananas that are so ripe you would normally throw them away for the deepest flavor.
- Always make extra caramel sauce because you will want to drizzle it over everything from ice cream to toast.