Salted Caramel Brown Butter Banana Cake (Printable)
Rich banana cake with brown butter and salted caramel sauce
# What You'll Need:
→ Cake
01 - 1/2 cup (1 stick) 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
→ Decoration (Optional)
17 - Fresh banana slices
18 - Extra salted caramel sauce
19 - Chopped toasted nuts
# Steps:
01 - In a light-colored saucepan, melt the 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. Remove from heat immediately and transfer to a heatproof 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 the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, whisk the cooled brown butter with the granulated sugar and packed light brown sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mashed bananas, and sour cream until fully incorporated.
05 - Add the dry ingredient mixture to the wet ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
06 - Pour the batter into the prepared cake 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 the granulated sugar and water. Stir over medium heat just until the sugar dissolves, then stop stirring. Allow the mixture to cook undisturbed until it turns a deep amber color, approximately 6 to 8 minutes. Immediately remove from heat and add the cubed butter; the mixture will bubble vigorously. Whisk until the butter is fully melted, then slowly pour in the heavy cream while whisking continuously. Return to low heat and simmer for 1 to 2 minutes. Remove from heat and stir in the flaky sea salt. Allow to cool slightly before using.
08 - Once the cake has cooled completely, pour the warm salted caramel sauce evenly over the top. Garnish with fresh banana slices, chopped toasted nuts, and additional caramel sauce as desired. Slice and serve.
# Expert Tips:
01 -
- Brown butter adds a toasty, nutty depth that makes people close their eyes on the first bite and ask what is different.
- The salted caramel sauce pools into every crack and crevice of the cake, making each slice a little different from the last.
02 -
- Watch the caramel like a hawk once it starts changing color because it goes from perfect to burnt in seconds.
- The cake needs to be completely cool before the caramel goes on or it will melt right off and pool at the bottom.
03 -
- If your bananas are not quite ripe enough, roast them in their skins at 150 degrees Celsius for 15 minutes and they will turn soft and syrupy.
- Making the caramel a day ahead and warming it gently saves you from juggling two hot pans at once.