Description
Unlock the secret to the most irresistible banana cake with nutty brown butter and a luscious salted caramel frosting. This recipe is a delightful balance of sweet and salty, perfect for any occasion.
Ingredients
- For the Brown Butter Banana Cake:
- 1 cup (226g) unsalted butter, divided
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240g) mashed ripe bananas (about 3–4 medium bananas)
- ½ cup (120ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- For the Salted Caramel Frosting:
- ½ cup (120ml) heavy cream
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) water
- ¼ cup (56g) unsalted butter
- 1 teaspoon sea salt (or more, to taste)
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2–4 tablespoons milk or extra cream
Instructions
- 1. Prepare Brown Butter: In a light-colored saucepan, melt ½ cup of the butter over medium heat. Continue cooking, swirling occasionally, until golden-brown specks appear at the bottom and it smells nutty. Immediately pour into a heatproof bowl and let cool slightly.
- 2. Preheat Oven and Prep Pans: Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans.
- 3. Cream Sugars and Fats: In a large mixing bowl, combine the cooled brown butter, the remaining ½ cup of plain melted butter, granulated sugar, and brown sugar. Beat until light and fluffy.
- 4. Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract, mashed bananas, buttermilk, and vegetable oil until well combined.
- 5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- 6. Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
- 7. Bake Cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
- 8. Make Salted Caramel: In a saucepan, bring heavy cream to a simmer. In another pan, combine granulated sugar and water. Cook over medium-high heat without stirring until it turns a deep amber color (about 5-8 minutes). Carefully pour in the hot cream, stirring constantly (it will bubble vigorously). Remove from heat, stir in the butter and sea salt until smooth. Let cool completely before using.
- 9. Prepare Salted Caramel Frosting: In a large bowl, beat 1 cup of softened butter until creamy. Gradually add the sifted powdered sugar, alternating with 4-6 tablespoons of the cooled salted caramel sauce and a splash of milk, until smooth and spreadable. Taste and add more salt if desired.
- 10. Assemble Cake: Once cake layers are completely cool, place one layer on a serving plate. Spread with a generous amount of frosting. Top with the second cake layer and frost the top and sides of the cake. Drizzle with extra salted caramel sauce and sprinkle with flaky sea salt before serving.
- Prep Time: 30 mins
- Cook Time: 30 mins