Salted Caramel Brown Butter Banana Cake (Printable)
Decadent banana cake with brown butter, salted caramel layers, and creamy frosting.
# What You 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) brown sugar, packed
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, room temperature
15 - 1 teaspoon flaked sea salt
→ Caramel Frosting
16 - 1/2 cup (115 g) unsalted butter, softened
17 - 2 cups (240 g) powdered sugar, sifted
18 - 4–5 tablespoons salted caramel sauce (from above)
19 - 1–2 tablespoons milk or cream, as needed
20 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20-cm) round cake pans. Line bottoms with parchment paper for easy release.
02 - In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan frequently, until the butter turns golden brown and gives off a nutty aroma, about 5–7 minutes. Immediately pour into a heatproof bowl and let cool slightly.
03 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
04 - In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, eggs, buttermilk, vanilla extract, and the browned butter. Stir until well blended and smooth.
05 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined. Take care not to overmix, as this will make the cake dense.
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 the sugar and water in a medium saucepan over medium heat. Do not stir—allow the mixture to cook undisturbed until it turns a deep amber color. Remove from heat and carefully stir in the cubed butter until fully melted. Slowly whisk in the room-temperature heavy cream, watching for splatter. Stir in the flaked sea salt. Let the sauce cool to room temperature.
08 - In a mixing bowl, beat the softened butter with a hand mixer or stand mixer until light and creamy. Gradually add the sifted powdered sugar and a pinch of salt, beating on low until incorporated. Add 4–5 tablespoons of the prepared salted caramel sauce and beat until smooth. Adjust consistency with milk or cream, 1 tablespoon at a time, until the frosting is spreadable.
09 - Place one 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 cake layer on top. Spread the remaining frosting over the top and sides of the cake. Drizzle with additional caramel sauce and garnish with flaked sea salt if desired.
# Expert Tips:
01 -
- Brown butter transforms ordinary banana cake into something that tastes like it took all day even though it comes together easily.
- The salted caramel sauce is liquid gold and once you master it you will want to pour it on everything from pancakes to ice cream.
02 -
- The caramel will bubble violently when you add cream so use a larger saucepan than you think you need and pour slowly.
- Brown butter continues cooking in a hot pan even after you remove it from heat so always transfer it to a cool bowl immediately.
03 -
- Use bananas that are so ripe they look ruined because that is when their natural sweetness and moisture peak.
- Adding a tiny pinch of salt to the frosting balances the sweetness in a way that makes people unable to stop eating it.