Salted Caramel Banana Cake (Print View)
Moist brown-butter banana cake topped with silky salted caramel and a hint of flaky sea salt.
# 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 packed light brown sugar
08 - 2 large eggs, 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 It:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - Melt 1 cup unsalted butter in a small saucepan over medium heat, stirring until foaming and nutty brown flecks appear. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
04 - In a large bowl, combine cooled brown butter, granulated sugar, and brown sugar. Beat in eggs one at a time. Stir in mashed bananas and vanilla extract.
05 - Fold the dry mixture into the wet ingredients. Gently add sour cream and mix until just combined.
06 - Pour batter into prepared pan, smooth the surface. Bake for 40 to 45 minutes until a toothpick inserted in the center emerges clean. Cool completely on a wire rack.
07 - Heat sugar in a dry saucepan over medium heat, stirring continuously until melted and deep amber. Carefully whisk in butter until melted, then slowly add heavy cream (mixture will bubble). Stir in sea salt. Cool to room temperature.
08 - Beat softened butter until creamy. Gradually add powdered sugar and 1/2 cup cooled salted caramel sauce, beating to combine. Add milk as needed for desired frosting consistency.
09 - Once completely cool, frost with caramel frosting or drizzle generously with salted caramel sauce. Garnish with extra sea salt flakes if desired.
# Expert Hints:
01 -
- The brown butter lends a layered, almost mysterious complexity that outshines regular banana bread any day.
- The combination of salted caramel and banana means each slice is gloriously moist, sweet, and just the right amount of salty.
02 -
- Let the brown butter cool before adding to sugar, or you risk scrambled eggs in your batter—trust me, that’s a cleanup nightmare.
- Don’t rush the caramel; once it turns amber, add cream slowly, standing back for the fierce bubbling—this step sets the sauce’s texture.
03 -
- Always taste a pinch of caramel before frosting—adding an extra grain of salt can be transformative.
- Swap out the cake pan for a loaf or bundt when you want showy shapes—the texture remains lush.