Salted Caramel Banana Cake (Printable version)
Moist brown-butter banana cake topped with glossy salted caramel and 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, 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
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 - Melt 1 cup unsalted butter in a saucepan over medium heat, stirring frequently until foaming. Continue cooking until brown flecks form and a nutty aroma develops. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
04 - In a large bowl, mix the cooled brown butter with granulated sugar and brown sugar. Beat in eggs one at a time. Stir in mashed bananas and vanilla extract.
05 - Gently fold the dry mixture into the wet ingredients. Add sour cream and mix just until combined—do not overmix.
06 - Pour the batter into the prepared pan. Smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center emerges clean. Transfer to a wire rack to cool completely.
07 - Heat granulated sugar in a dry saucepan over medium heat, stirring constantly until melted and amber in color. Carefully whisk in cubed butter until melted, then slowly add heavy cream (mixture will bubble). Stir in flaky sea salt. Allow to cool to room temperature.
08 - Beat softened butter until creamy. Gradually add powdered sugar and 1/2 cup of the cooled salted caramel sauce. Blend in milk, 1 tablespoon at a time, to achieve desired consistency.
09 - Once cake is completely cooled, frost with caramel frosting or generously drizzle with salted caramel sauce. Optionally, garnish with additional sea salt flakes.
# Expert Advice:
01 -
- The combination of brown butter and caramel turns everyday banana cake into a true celebration-level dessert.
- It manages to please both those who love rich sweets and fans of subtle saltiness—a rare win for every crowd.
02 -
- Don’t try to rush the browning of butter—if you step away, it’ll burn in a blink.
- The difference between pourable hot caramel and cooled, spreadable caramel is just a few minutes, so plan ahead for your topping.
03 -
- Let your brown butter cool just enough before adding to sugar so it doesn’t curdle the eggs.
- A little extra sea salt on top just before serving takes the flavor over the top.