Salted Caramel Brown Butter Banana Cake (Printable)
Rich banana cake swirled with homemade salted caramel and brown butter for a truly indulgent dessert.
# What You Need:
→ Cake Batter
01 - 1/2 cup (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) light brown sugar, packed
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 Make It:
01 - Melt the butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until it foams and golden-brown bits form at the bottom, about 5–7 minutes. Pour into a bowl and let cool for 10 minutes.
02 - Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan or loaf pan with parchment paper.
03 - In a medium heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until fully melted and amber in color. Carefully add the cubed butter — it will bubble vigorously — and whisk until melted. Slowly drizzle in the cream while whisking continuously. Remove from heat and stir in the flaky sea salt. Cool to room temperature.
04 - In a bowl, whisk together the flour, baking soda, and salt. Set aside.
05 - In a large bowl, combine the cooled browned butter, granulated sugar, and 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 smooth.
06 - Add the dry ingredients to the wet mixture, folding gently just until combined. Do not overmix.
07 - Spread half the batter into the prepared pan. Drizzle with half the cooled salted caramel and swirl gently with a knife. Repeat with the remaining batter and caramel.
08 - Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
09 - Serve warm or at room temperature. Drizzle with additional salted caramel and top with sliced banana or toasted chopped pecans as desired.
# Expert Suggestions:
01 -
- The brown butter adds a nutty depth that makes people close their eyes on the first bite and ask what is different.
- Salted caramel ribbons through every slice so no two bites are exactly the same.
- It sounds complicated but comes together with pantry staples and a little patience at the stove.
02 -
- Caramel can seize or crystallize if your pan has any residue or if you stir inconsistently, so use a clean heavy pan and stay focused during that step.
- The cake tastes even better the next day because the caramel and banana flavors deepen as it sits overnight.
03 -
- Use bananas that are so ripe you would normally throw them away, because that is when their sweetness and flavor peak for baking.
- A thin skewer or knife dragged just once or twice through the batter creates better caramel swirls than frantic zigzagging.