Brown Butter Salted Caramel Cake (Printable)
Moist banana cake enriched with nutty brown butter and draped in salted caramel for a sweet-salty finish.
# 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, 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 (from above)
19 - 2 to 3 tablespoons milk, as needed
# How to Prepare:
01 - Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
02 - In a small saucepan, melt 1 cup unsalted butter over medium heat. Cook, stirring, until foaming subsides and golden brown flecks develop. Remove from heat and allow to cool slightly.
03 - In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
04 - In a large bowl, mix the cooled brown butter with granulated sugar and packed light brown sugar. Mix in eggs one at a time, beating well after each addition. Stir in mashed bananas and vanilla extract.
05 - Fold the dry mixture into the wet mixture using a spatula. Add sour cream and mix gently until just combined. Do not overmix.
06 - Pour batter into prepared cake pan and smooth the surface. Bake for 40 to 45 minutes or until a toothpick inserted in the center emerges clean. Cool completely on a wire rack.
07 - For the caramel, heat 1 cup granulated sugar in a dry saucepan over medium heat, stirring constantly, until melted and amber in color. Carefully whisk in cubed unsalted butter until fully melted. Gradually add heavy cream; mixture will bubble. Stir in flaky sea salt. Cool to room temperature.
08 - For the frosting, beat 1/2 cup softened unsalted butter until creamy. Gradually add powdered sugar and 1/2 cup cooled salted caramel sauce. Add milk, a tablespoon at a time, until desired consistency is reached.
09 - Once cake is completely cool, cover with caramel frosting or drizzle generously with salted caramel sauce. Optionally, decorate with additional sea salt flakes.
# Expert Advice:
01 -
- This cake pairs a plush, banana-rich crumb with the decadent edge of brown butter and homemade salted caramel—like a flavor secret hiding in every bite.
- It becomes the star of any gathering, but is casual enough for a cozy night in with a steaming mug of coffee or tea.
02 -
- I once tried to speed through the caramel, only to burn it—slow, patient swirling is key for perfect flavor.
- Browning the butter too quickly yields bitterness; stay close and watch, even if the kitchen gets warm.
03 -
- If you’re baking in a bundt pan, grease it thoroughly and flour it lightly for a clean release every time.
- Always taste your caramel before using—sometimes a pinch more salt transforms it from sweet to unforgettable.