Amazing Salted Caramel Brown Butter Banana Cake Recipe

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This Salted Caramel Brown Butter Banana Cake is a delightful fusion of rich flavors and textures that will satisfy any sweet tooth. The cake's body is made from caramelized butter, which infuses it with a deep, nutty richness that perfectly complements the natural sweetness of ripe bananas. The real star, however, is the luscious sauce that tops the cake. Made with a blend of coconut oil, almond butter, and maple syrup, this sauce is both silky and flavorful, providing a perfect balance to the moist, tender crumb of the cake. The coconut oil adds a hint of tropical flair, while the almond butter brings a creamy, nutty note that pairs beautifully with the maple syrup's rich sweetness. This cake offers a harmonious contrast of sweet and savory, making it an irresistible treat for any occasion. Give it a try, you will definitely love it! Enjoy~!! ^^


*Ingredients

Brown Butter Banana Cake:
Salted Butter 113g
Light Brown Sugar 120g
Granulated Sugar 100g
All-Purpose Flour 280g
Eggs (at room temp) 2 large
Sour Cream (at room temp) 250g
Ripe Bananas(mashed) 255g
Vanilla Extract 2 tsp
Baking Soda 1 tsp
Salt 1/2 tsp
Cinnamon 1/2 tsp

Cream Cheese Frosting:
Cream Cheese (at room temp) 4 oz
Salted Butter (at room temp) 3 tbsp
Vanilla Extract 1 tsp
Powdered Sugar 1 cup

Salted Caramel Sauce:
Coconut Oil (melted) 3 tbsp
Almond Butter (creamy) 1/4 cup
Maple Syrup 1/4 cup
Salt 1/4 stp

*Baking pan size : 8-inch square baking pan

*Instructions:
1. Preheat the oven to 350F. Grease and line an 8x8” baking pan with parchment paper. Set aside.
2. Brown the butter. Add the butter to a pan over medium heat. Allow to slightly brown, while stirring continuously (~5 mins). Remove from heat and set aside to cool slightly.
3. Make the banana cake. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
4. In a separate large bowl, combine the browned butter, light brown sugar and granulated sugar . Whisk to combine.
5. Add in the eggs, sour cream, mashed bananas, and vanilla. Whisk until well combined.
6. Add the dry ingredients to the wet, and mix until just combined. Pour the batter into the prepared pan and smooth on the top.
7. Bake at 350F for 40-50 mins, until golden and a toothpick inserted into the middle comes out clean. If the cake starts to brown too much before finished, tent the pan with foil in the last 15 mins of baking.
8. Allow the cake to cool in the baking pan for about 10-15 minutes, then transfer it out of the pan onto a wire rack to cool completely.
8. While cooling, make the cream cheese frosting. In a medium bowl, beat together the cream cheese and butter. Beat in the vanilla and powdered sugar until smooth and fluffy. Set aside.
9. Make the salted caramel sauce. Combine coconut oil (melted), almond butter (creamy), maple syrup and salt in a medium bowl, and mix until smooth.
10. Once the cake is COMPLETELY cooled, spread the cream cheese frosting on top of the cake all the way to the edges.
11. Dollop the salted caramel all over the top, using a small offset spatula or the back of a spoon to add some decorative swirls and swoops.

*Storage:
The Salted Caramel Brown Butter Banana Cake keeps well in a closed container in the fridge for 3-4 days.