Description
Unleash the ultimate banana cake experience with this exceptional recipe! Feast on a moist, tender crumb infused with nutty brown butter and a luscious, salty-sweet homemade salted caramel glaze.
Ingredients
- 1 cup (2 sticks) unsalted butter, for browning
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups mashed very ripe bananas (about 3–4 large)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1 teaspoon vanilla extract (for cake)
- For the Salted Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract (for caramel)
- 1/2 teaspoon sea salt, or to taste
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- Brown the unsalted butter in a light-colored saucepan over medium heat until nutty and golden brown bits appear. Pour into a heatproof bowl.
- In a large bowl, combine mashed bananas, cooled brown butter, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract. Whisk until just combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a skewer comes out clean.
- While cake cools, make the salted caramel: Combine 1 cup granulated sugar and water in a heavy-bottomed saucepan. Cook over medium heat, swirling occasionally, until deep amber.
- Immediately remove from heat and carefully whisk in warmed heavy cream, then butter, vanilla extract, and sea salt. Let cool to thicken.
- Once cake is completely cooled, drizzle and spread the salted caramel over the top. Slice and serve.
- Prep Time: 20 mins
- Cook Time: 35 mins