Salted Caramel Brown Butter Banana Cake (Printable)
Decadent banana cake with brown butter, salted caramel layers, and creamy caramel frosting for an indulgent dessert experience.
# What You'll Need:
→ Brown Butter Banana Cake
01 - 3/4 cup (170 g) unsalted butter
02 - 2 1/2 cups (300 g) all-purpose flour
03 - 1 tsp baking soda
04 - 1/2 tsp salt
05 - 3–4 ripe bananas, mashed (about 1 1/2 cups)
06 - 1 cup (200 g) granulated sugar
07 - 1/2 cup (100 g) brown sugar, packed
08 - 2 large eggs
09 - 1/2 cup (120 ml) buttermilk
10 - 2 tsp vanilla extract
→ Salted Caramel Sauce
11 - 1 cup (200 g) granulated sugar
12 - 1/4 cup (60 ml) water
13 - 1/2 cup (115 g) unsalted butter, cubed
14 - 1/2 cup (120 ml) heavy cream, room temperature
15 - 1 tsp flaked sea salt
→ Caramel Frosting
16 - 1/2 cup (115 g) unsalted butter, softened
17 - 2 cups (240 g) powdered sugar, sifted
18 - 4–5 tbsp prepared salted caramel sauce
19 - 1–2 tbsp milk or cream, as needed
20 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
02 - Melt the unsalted butter in a light-colored saucepan over medium heat, swirling frequently. Continue cooking until the butter turns a deep golden brown and releases a fragrant, nutty aroma. Transfer immediately to a heatproof bowl and let cool slightly.
03 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, eggs, buttermilk, vanilla extract, and cooled brown butter. Stir until thoroughly blended and smooth.
05 - Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
06 - Divide the batter evenly between the two prepared cake pans, smoothing the tops. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before assembling.
08 - While the cakes bake, combine granulated sugar and water in a medium saucepan over medium heat. Do not stir—allow the mixture to cook undisturbed until it turns a deep amber color. Remove from heat and carefully stir in the cubed butter until fully melted. Slowly whisk in the room-temperature heavy cream, expecting vigorous bubbling. Stir in the flaked sea salt and let the sauce cool to room temperature.
09 - Beat the softened butter with an electric mixer until light and creamy. Gradually add the sifted powdered sugar and a pinch of salt, mixing on low speed until incorporated. Beat in 4–5 tablespoons of the prepared salted caramel sauce. Add milk or cream 1 tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
10 - Place the first cake layer on a serving plate. Spread an even layer of caramel frosting over the top and drizzle with salted caramel sauce. Position the second layer on top. Frost the top and sides of the entire cake with the remaining frosting. Finish with an additional drizzle of caramel sauce and a sprinkle of flaked sea salt if desired.
# Expert Tips:
01 -
- The brown butter adds a toasty depth that makes regular banana cake feel flat by comparison, and once you taste it you will be ruined for anything else.
- Salted caramel runs through every layer, so each bite balances sweet, salty, and nutty in a way that keeps people coming back for a second slice before finishing the first.
02 -
- Caramel making is unforgiving with timing, and the thirty seconds between perfect amber and burnt happens faster than you think, so do not walk away from the pan even for a moment.
- Buttermilk can be replaced with regular milk plus a tablespoon of lemon juice or white vinegar if you are in a pinch, but the real stuff produces a noticeably better crumb.
03 -
- Make the caramel sauce a day ahead so it has time to thicken and develop deeper flavor, which also means one less thing to juggle while the cakes are baking.
- Freeze your banana peels and overripe bananas whenever they turn brown on your counter, because knowing you have stash ready makes this recipe possible any time the craving hits.