Salted Caramel Brown Butter Banana Cake (Print Version)
Moist banana cake with brown butter and luscious salted caramel topping for an indulgent dessert.
# What You'll Need:
→ Cake Batter
01 - 1/2 cup unsalted butter
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs, at room temperature
09 - 1 teaspoon vanilla extract
10 - 3 large very ripe bananas, mashed (about 1 1/4 cups)
11 - 1/2 cup full-fat sour cream or Greek yogurt
→ Salted Caramel Sauce
12 - 1 cup granulated sugar
13 - 1/4 cup water
14 - 6 tablespoons unsalted butter, cubed
15 - 1/2 cup heavy cream, at room temperature
16 - 1 to 1 1/2 teaspoons flaky sea salt, to taste
→ Optional Garnish
17 - Banana slices
18 - Extra caramel sauce
19 - Chopped toasted nuts
# How to Make It:
01 - In a light-colored saucepan, melt 1/2 cup unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and golden-brown specks form on the bottom, approximately 5 to 7 minutes. Immediately remove from heat and transfer to a bowl. Allow to cool for 10 minutes.
02 - Preheat the oven to 350°F. Grease a 9-inch round or square cake pan and line the bottom with parchment paper.
03 - In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.
04 - In a large bowl, whisk the cooled brown butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until smooth. Beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract, the mashed bananas (about 1 1/4 cups), and 1/2 cup sour cream or Greek yogurt until fully incorporated.
05 - Add the dry ingredient mixture to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
06 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
07 - In a clean saucepan, combine 1 cup granulated sugar and 1/4 cup water. Stir over medium heat just until the sugar dissolves, then stop stirring. Allow the syrup to cook undisturbed until it turns a deep amber color, approximately 6 to 8 minutes. Immediately add 6 tablespoons cubed butter — the mixture will bubble vigorously. Whisk until the butter melts, then slowly pour in 1/2 cup heavy cream while whisking continuously. Simmer for 1 to 2 minutes, then remove from heat and stir in 1 to 1 1/2 teaspoons flaky sea salt. Cool slightly before using.
08 - Once the cake has cooled completely, pour the warm salted caramel sauce evenly over the top. Garnish with banana slices, chopped toasted nuts, or an additional drizzle of caramel as desired.
# Expert Advice:
01 -
- Brown butter adds a nutty depth that regular butter simply cannot touch, and once you try it you will look for excuses to use it everywhere.
- The salted caramel pours over the top like liquid gold and balances the sweetness of the bananas perfectly.
- It stays incredibly moist for days thanks to the sour cream and ripe bananas working together.
- You get the satisfaction of making caramel from scratch without any fancy equipment.
02 -
- Brown butter continues cooking from residual heat even after you remove it from the burner, so transfer it to a heatproof bowl the moment it looks right.
- Never stir caramel once the sugar starts boiling, because stirring causes crystals to form and the sauce will turn grainy instead of silky.
- The caramel will bubble violently when you add the butter and cream, so use a pan with high sides and keep your face back.
- This cake tastes even better on the second day when the flavors have had time to mingle and settle.
03 -
- If your bananas are not quite ripe enough, pop them in a 175 degree Celsius oven for about fifteen minutes until the skins blacken and the insides turn syrupy.
- Adding a tiny splash of lemon juice to the mashed bananas keeps them from turning gray in the batter.