Salted Caramel Brown Butter Banana Cake (Printable)
Decadent banana cake with brown butter, salted caramel layers, and luscious caramel frosting for the ultimate indulgent treat.
# 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 tsp baking soda
04 - 1/2 tsp 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 tsp 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 tsp 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 tbsp salted caramel sauce (from above)
19 - 1–2 tbsp milk or cream, as needed
20 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20-cm) 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 subsides, watching carefully until the milk solids turn golden brown and release 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 tsp baking soda, and 1/2 tsp 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 tsp vanilla extract, and the cooled browned butter. Stir until well blended and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Stop mixing as soon as no dry streaks remain to keep the crumb tender.
06 - Divide the batter evenly between the two prepared cake pans, smoothing the tops. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let the cakes cool in their pans for 10 minutes, then run a knife around the edges and invert onto wire racks to cool completely before frosting.
08 - While the cakes bake, combine 1 cup granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Do not stir—simply swirl the pan gently. Cook until the sugar dissolves and turns a deep amber color. Remove from heat and carefully add 1/2 cup cubed butter, stirring until melted. Slowly whisk in 1/2 cup room-temperature heavy cream (expect vigorous bubbling). Stir in 1 tsp flaked sea salt and let cool to room temperature.
09 - Beat 1/2 cup softened 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. Increase speed and beat in 4–5 tbsp of the prepared salted caramel sauce. Add 1–2 tbsp milk or cream as needed until the frosting reaches a smooth, spreadable consistency.
10 - Place one cooled cake layer on a serving plate. Spread a generous layer of caramel frosting over the top and drizzle with salted caramel sauce. Position the second layer on top. Frost the top and sides of the cake with the remaining frosting. Finish with additional caramel drizzle and a sprinkle of flaked sea salt if desired.
# Expert Suggestions:
01 -
- Brown butter transforms ordinary banana cake into something that tastes like it came from a bakery with a waitlist.
- The salted caramel sauce is liquid gold and you will want to put it on everything once you master it.
- It looks wildly impressive but the steps are surprisingly manageable for a home cook.
02 -
- The caramel can go from perfect amber to burnt in seconds, so watch it like a hawk and remove it from heat the moment it reaches a deep copper color.
- Adding cream to hot caramel causes violent bubbling, so pour slowly and keep your face away from the pan.
- The frosted cake needs to be refrigerated if not serving within a few hours because the caramel softens at room temperature.
03 -
- Use bananas that are so ripe they look terrible because that is when their starches have fully converted to sugar and the flavor is at its absolute peak.
- If your frosting seems too soft to spread neatly, pop it in the fridge for ten minutes and it will firm up beautifully without losing its silkiness.