Salted Caramel Brown Butter Cake (Printable Version)
Moist banana cake with toasted brown butter and a luscious salted caramel finish.
# What You 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 ripe mashed 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
# How To Make:
01 - Preheat oven to 350°F. 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. Stir continuously as the butter foams and develops brown flecks. When fragrant and nutty, remove from heat and allow to cool slightly.
03 - In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
04 - In a large bowl, combine the cooled brown butter with granulated sugar and brown sugar. Beat in eggs one at a time. Stir in mashed bananas and vanilla extract.
05 - Fold the dry ingredients into the wet mixture. Add sour cream and stir gently until just combined.
06 - Transfer batter to prepared pan and smooth the top. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
07 - Heat granulated sugar in a dry saucepan over medium heat, stirring constantly, until melted and amber in color. Whisk in cubed butter until fully incorporated, then carefully pour in heavy cream (mixture will bubble). Stir in flaky sea salt and set aside to cool to room temperature.
08 - Beat softened butter until creamy. Gradually add powdered sugar and 1/2 cup cooled salted caramel sauce, beating until smooth. Add 2 to 3 tablespoons milk as needed to achieve desired spreading consistency.
09 - Once the cake has cooled, frost with caramel frosting or generously drizzle with salted caramel sauce. Garnish with extra sea salt flakes if desired.
# Expert Advice:
01 -
- The hint of salt in the caramel brings out the banana flavor in a way that feels a little rebellious.
- Brown butter takes the cake way beyond typical banana bread — people always ask for the recipe.
02 -
- Once, rushing the butter left it bitter—let it brown slowly and keep watching for the perfect color.
- I discovered that using bananas that are almost black on the outside gives a far deeper banana taste—don’t shy away.
03 -
- Wait until the caramel cools to just warm before pouring, so it settles in thick, glossy streams rather than running off the cake.
- Sifting the powdered sugar for the frosting makes it lusciously smooth—no lumps allowed.