Description
Unleash the best flavor with this salted caramel brown butter banana cake. This step-by-step guide makes it easy to bake.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 3–4 very ripe medium bananas, mashed (about 1 ½ cups)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- ½ cup sour cream or buttermilk, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup salted caramel sauce (homemade or good quality store-bought)
Instructions
- 1. Brown the Butter: In a light-colored saucepan, melt butter over medium heat until golden brown and nutty. Pour into a heatproof bowl and let cool slightly.
- 2. Prepare Caramel: Warm salted caramel if using store-bought, or prepare homemade caramel.
- 3. Mix Wet Ingredients: In a large bowl, mash bananas. Add cooled brown butter, both sugars, eggs, sour cream, and vanilla. Whisk until combined.
- 4. Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- 5. Combine Wet and Dry: Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
- 6. Layer and Swirl: Pour half the batter into a greased 9×13 inch baking pan. Drizzle with half the caramel and swirl gently. Repeat with remaining batter and caramel.
- 7. Bake: Bake at 350°F (175°C) for 45-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- 8. Cool: Let cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely before slicing.
- Prep Time: 25 mins
- Cook Time: 50 mins