Salted Caramel Banana Cake (Printable)
Moist banana cake enriched with brown butter and drizzled with salted caramel for a balanced 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 light brown sugar, packed
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
19 - 2 to 3 tablespoons milk, as needed
# How to Make It:
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 constantly as it foams and develops brown flecks. When the butter smells nutty and golden, remove from heat and let it cool slightly.
03 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until well blended.
04 - In a large bowl, combine cooled brown butter, granulated sugar, and light brown sugar. Beat in eggs one at a time. Mix in mashed bananas and vanilla extract.
05 - Fold the dry mixture into the wet batter gently. Add sour cream and stir only until just incorporated. Do not overmix.
06 - Transfer the batter to the prepared pan and smooth the surface. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack.
07 - In a dry saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly, until completely liquefied and amber in color. Carefully whisk in cubed butter until fully melted. Slowly add heavy cream while stirring; the mixture will bubble. Stir in flaky sea salt. Allow sauce to cool to room temperature.
08 - In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar and 1/2 cup cooled salted caramel sauce. Add 2 to 3 tablespoons milk as necessary to achieve a smooth, spreadable consistency.
09 - Once cake is fully cool, frost with caramel frosting or generously drizzle with salted caramel sauce. Optionally, sprinkle with extra sea salt flakes for garnish.
# Expert Tips:
01 -
- The hint of salt in the caramel is a revelation, taking each bite from predictable to show-stopping.
- The brown butter adds a depth of flavor and richness that always earns recipe requests from guests.
02 -
- Neglecting to let the brown butter cool will scramble your eggs—I learned the messy way!
- Pouring cream too quickly into caramel causes it to seize; a slow stream is your friend here.
03 -
- Layer two cakes and add extra salted caramel in the center for special occasions.
- Warming the caramel sauce briefly before drizzling makes for an irresistible glossy sheen.