Description
Indulge in the best flavor with this salted caramel brown butter banana cake. This step-by-step recipe makes it easy to bake this decadent dessert.
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter, for browning
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3–4 large bananas)
- 1/2 cup buttermilk, room temperature
- For the Salted Caramel Brown Butter Frosting:
- 1 cup (2 sticks) unsalted butter, for browning
- 4 cups powdered sugar, sifted
- 1/4 cup milk or heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt (or to taste)
- 1/2 cup salted caramel sauce (homemade or good quality store-bought), plus more for drizzling
Instructions
- For the Cake:
- 1. Brown the Butter: In a light-colored saucepan, melt 1 cup butter over medium heat. Cook until milk solids turn golden brown and smell nutty. Immediately pour into a heatproof bowl and let cool slightly.
- 2. Combine Wet Ingredients: In a large bowl, cream the cooled brown butter with granulated and brown sugars for 3-5 minutes until light and fluffy. Beat in eggs one at a time, then vanilla extract and mashed bananas.
- 3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- 4. Mix Batter: Gradually add dry ingredients to wet ingredients in three additions, alternating with two additions of buttermilk, beginning and ending with dry. Mix until just combined; do not overmix.
- 5. Bake: Divide batter evenly between two greased and floured 8-inch round cake pans. Bake at 350°F (175°C) for 28-35 minutes, or until a wooden skewer comes out clean.
- 6. Cool: Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
- For the Salted Caramel Brown Butter Frosting:
- 1. Brown Butter for Frosting: Repeat step 1 with the second cup of butter. Let cool until solid but still soft.
- 2. Make Frosting: In a large bowl, beat the cooled brown butter until creamy. Gradually add sifted powdered sugar, alternating with milk/cream, vanilla extract, and sea salt, until smooth and spreadable.
- 3. Incorporate Caramel: Gently fold in the salted caramel sauce until just combined or swirled.
- 4. Assemble: Once cakes are completely cool, frost the layers and top of the cake. Drizzle with extra salted caramel sauce if desired.
- Prep Time: 30 mins
- Cook Time: 30-35 mins