Salted Caramel Brown Butter Banana Cake (Print Version)
Decadent banana cake with brown butter and salted caramel swirls
# What You Need:
→ Cake Batter
01 - 1/2 cup (1 stick/115 g) unsalted butter
02 - 2 cups (250 g) all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon sea salt
05 - 1 cup (200 g) granulated sugar
06 - 1/2 cup (100 g) packed light brown sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 cup (240 g) mashed ripe bananas (about 2-3 bananas)
10 - 1/2 cup (120 ml) full-fat sour cream
→ Salted Caramel Sauce
11 - 1 cup (200 g) granulated sugar
12 - 6 tablespoons (85 g) unsalted butter, cubed
13 - 1/2 cup (120 ml) heavy cream, room temperature
14 - 1 teaspoon flaky sea salt
→ Optional Topping
15 - Extra salted caramel for drizzling
16 - Sliced banana or toasted chopped pecans
# How-To:
01 - Melt the butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and golden-brown bits form at the bottom, approximately 5 to 7 minutes. Pour the browned butter into a bowl and let it cool for 10 minutes.
02 - Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan and line the bottom with parchment paper.
03 - In a medium heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly until fully melted and deep amber in color. Carefully add the cubed butter, whisking until melted (the mixture will bubble vigorously). Slowly drizzle in the heavy cream while whisking continuously. Remove from heat and stir in the flaky sea salt. Let the caramel cool to room temperature.
04 - In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
05 - In a large bowl, combine the cooled browned butter, granulated sugar, and packed light brown sugar. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, mashed bananas, and sour cream until the mixture is smooth and well blended.
06 - Gently fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix, as this can result in a dense, tough crumb.
07 - Spread half of the batter evenly into the prepared pan. Drizzle half of the cooled salted caramel over the batter and swirl gently with a knife. Repeat with the remaining batter and caramel, creating a second layer with swirls throughout.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Serve warm or at room temperature. Drizzle with additional salted caramel and garnish with sliced bananas or toasted chopped pecans as desired.
# Expert Advice:
01 -
- The brown butter adds a toasted, nutty depth that makes people close their eyes on the first bite and ask what is in this.
- That salted caramel swirl running through the center turns a humble banana cake into something that feels celebratory without any fuss.
02 -
- Watch the caramel like a hawk because sugar moves from perfectly amber to burnt in seconds, and once it smells bitter you have to start over.
- Let the browned butter cool before adding the eggs or you will end up with scrambled fragments in your batter.
03 -
- Freeze your overripe bananas whole in their peels whenever they pass their prime, then thaw them overnight in a bowl for instant baking readiness.
- Warm the caramel sauce slightly before drizzling over the finished cake so it flows in beautiful, glossy ribbons rather than clumping.