Salted Caramel Brown Butter Cake (Printable)
Moist banana cake with brown butter and a salted caramel drizzle, sweet and salty in every bite.
# 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, at room temperature
09 - 1 1/2 cups ripe mashed bananas (about 3–4 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 - 2–3 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. Stir until foaming and brown flecks develop with a nutty aroma. Remove from heat and allow to cool slightly.
03 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt.
04 - In a large bowl, blend cooled brown butter, granulated sugar, and brown sugar. Beat in eggs one at a time, then mix in mashed bananas and vanilla extract.
05 - Fold the dry mixture into the wet mixture. Add sour cream and mix gently until batter is just combined.
06 - Transfer batter into the prepared pan. Level the top and bake for 40–45 minutes. Cake is done when a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
07 - For caramel, heat sugar in a dry saucepan over medium heat, stirring constantly, until melted and amber. Whisk in cubed butter until melted. Gradually add heavy cream; mixture will bubble. Stir in sea salt. Cool to room temperature.
08 - Beat softened butter until creamy. Add powdered sugar gradually, followed by 1/2 cup of cooled caramel sauce. Mix in 2–3 tablespoons milk as needed to reach spreading consistency.
09 - Frost cooled cake with caramel frosting or drizzle generously with salted caramel sauce. Optionally, sprinkle additional sea salt flakes over the top.
# Expert Tips:
01 -
- The brown butter enriches every crumb with toasty complexity that store-bought cakes can't touch.
- The combination of salty caramel and sweet bananas keeps everyone going back for another slice.
02 -
- If you don't let the brown butter cool enough before mixing, you risk scrambling the eggs—learned that the hard way.
- Letting the banana mash be slightly chunky gives the finished cake pockets of pure, sweet banana flavor in every bite.
03 -
- Measure your bananas after mashing—bananas vary wildly in size and wateriness.
- Swirl in pecans or walnuts for crunch, or top with a pinch more flaky salt for the ultimate finish.