Description
Indulge in this incredibly moist and flavorful banana cake, elevated with nutty brown butter and a luscious homemade salted caramel topping. It’s a comforting yet sophisticated dessert perfect for any occasion.
Ingredients
Scale
- For the Cake:
- 2 ¼ cups (270g) all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- ¾ cup (170g) unsalted butter, for browning
- 1 ½ cups (3 medium) very ripe mashed bananas
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- ½ cup (120ml) buttermilk, room temperature
- For the Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream, warmed
- ¼ cup (56g) unsalted butter, cubed
- 1 tsp flaky sea salt (or more, to taste)
Instructions
- 1. Prepare Brown Butter: In a light saucepan, melt butter over medium heat. Cook, stirring, until amber and nutty bits form (5-8 min). Pour into a heatproof bowl to cool.
- 2. Make Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan. Whisk flour, baking soda, baking powder, salt. In a large bowl, mash bananas. Add sugars, cooled brown butter, eggs, and buttermilk to bananas; whisk well. Gradually add dry ingredients to wet, mixing until just combined; do not overmix.
- 3. Bake Cake: Pour batter into prepared pan. Bake 30-35 minutes, or until a wooden skewer comes out clean. Cool completely on a wire rack.
- 4. Prepare Salted Caramel: Combine sugar and water in a saucepan over medium heat. Cook without stirring until deep amber (8-12 min). Remove from heat, carefully add warm heavy cream (it will bubble), stirring. Add butter and sea salt; stir until smooth. Let cool slightly.
- 5. Assemble: Once cake is completely cool, pour or drizzle salted caramel sauce over top. Sprinkle with extra flaky sea salt if desired. Slice and serve.
- Prep Time: 25 mins
- Cook Time: 35 mins