Salted Caramel Banana Cake (Printable)
Moist brown-butter banana cake topped with glossy salted caramel and flaky sea salt.
# What You'll Need:
→ Brown Butter Banana Cake
01 - 1 cup unsalted butter
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs, at room temperature
09 - 1 1/2 cups ripe mashed bananas (about 3 to 4 bananas)
10 - 2 teaspoons pure vanilla extract
11 - 1/2 cup sour cream
→ Salted Caramel Sauce
12 - 1 cup granulated sugar
13 - 6 tablespoons unsalted butter, cubed
14 - 1/2 cup heavy cream
15 - 1 teaspoon flaky sea salt
→ Caramel Frosting (optional)
16 - 1/2 cup unsalted butter, softened
17 - 2 cups powdered sugar
18 - 1/2 cup salted caramel sauce
19 - 2 to 3 tablespoons milk, as needed
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - Melt 1 cup unsalted butter in a saucepan over medium heat, stirring frequently until foaming. Continue cooking until brown flecks form and a nutty aroma develops. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
04 - In a large bowl, mix the cooled brown butter with granulated sugar and brown sugar. Beat in eggs one at a time. Stir in mashed bananas and vanilla extract.
05 - Gently fold the dry mixture into the wet ingredients. Add sour cream and mix just until combined—do not overmix.
06 - Pour the batter into the prepared pan. Smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center emerges clean. Transfer to a wire rack to cool completely.
07 - Heat granulated sugar in a dry saucepan over medium heat, stirring constantly until melted and amber in color. Carefully whisk in cubed butter until melted, then slowly add heavy cream (mixture will bubble). Stir in flaky sea salt. Allow to cool to room temperature.
08 - Beat softened butter until creamy. Gradually add powdered sugar and 1/2 cup of the cooled salted caramel sauce. Blend in milk, 1 tablespoon at a time, to achieve desired consistency.
09 - Once cake is completely cooled, frost with caramel frosting or generously drizzle with salted caramel sauce. Optionally, garnish with additional sea salt flakes.
# Expert Tips:
01 -
- The brown butter brings out a toasty, nutty aroma that puts every banana bread to shame.
- Using homemade salted caramel means you get the exact sweet-salty punch you crave, and licking the spoon is a kitchen perk.
02 -
- The brown butter can turn bitter in seconds, so never walk away while it cooks.
- Patience pays off—if the caramel sauce is rushed, it can split or seize: let it bubble to deep amber before adding the cream.
03 -
- Breaking up the steps over two days makes everything more relaxed—cake one night, caramel and frosting the next.
- Swapping a bit of brown sugar into the cake batter deepens the flavor unexpectedly.