Salted Caramel Banana Cake (Printable)
Moist banana cake with brown butter and salted caramel—balanced sweet and salty for a show-stopping dessert.
# 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 (from above)
19 - 2 to 3 tablespoons milk, as needed
# Directions:
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. Cook, stirring constantly, until the butter foams and brown flecks appear with a nutty aroma. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
04 - In a large bowl, blend the cooled brown butter with granulated sugar and light brown sugar. Add eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
05 - Fold the dry mixture into the wet ingredients using a spatula. Add sour cream and mix gently until just combined. Avoid over-mixing.
06 - Transfer the batter to the prepared pan. Smooth the surface and bake for 40 to 45 minutes, or until a toothpick inserted in the center emerges clean. Allow to cool fully on a wire rack.
07 - In a dry saucepan over medium heat, warm granulated sugar, stirring constantly, until melted and a deep amber hue. Immediately whisk in the cubed butter until dissolved, then cautiously pour in the heavy cream (mixture will bubble). Stir in the sea salt and cool to room temperature.
08 - Beat softened butter in a bowl until creamy. Gradually incorporate powdered sugar and half a cup of cooled salted caramel sauce. Add milk, one tablespoon at a time, for desired spreading consistency.
09 - Once cake has cooled, frost with caramel frosting or distribute the salted caramel sauce generously over the surface. Garnish with additional sea salt flakes if desired.
# Expert Tips:
01 -
- The secret brown butter layer brings an extraordinary depth that will make you question why you ever baked banana cake without it.
- This cake strikes the perfect sweet-salty note, making every bite feel satisfying rather than cloying.
02 -
- If you rush the butter and let it burn, the whole cake takes on a bitter edge—low and slow is the trick.
- Letting the caramel cool before frosting avoided so many melted, runny disasters (patience really pays here).
03 -
- Lightly tap your cake pan on the counter to level the batter for an even rise.
- Swirl a little extra caramel into the batter before baking for hidden pockets of flavor.