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Salted-Caramel-Brown Butter-Banana-Cake 
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Salted Caramel Brown Butter Banana Cake

Ingredients

For the banana cake:

  • ½ cup salted butter, melted + browned
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large ripe bananas mashed (about 1 cup)
  • 2 large eggs room temp
  • ½ cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1½ cups 190 g all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon optional but enhances flavor

For the salted caramel:

  • ½ cup granulated sugar
  • 3 tbsp butter
  • ¼ cup heavy cream
  • ½ tsp salt

For the cream cheese frosting:

  • ½ cup 113 g unsalted butter
  • 4 oz cream cheese softened
  • 1½ cups
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  • Preheat the oven to 350°F. Grease and line an 8x8 or 9x9-inch baking pan with parchment paper.
  • In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until combined.
  • Add the mashed bananas, eggs, sour cream, and vanilla extract. Mix until smooth.
  • Add the flour, baking soda, salt, and cinnamon. Stir until just combined. Do not overmix.
  • Pour the batter into the prepared pan and smooth the top evenly.
  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  • While the cake cools, make the salted caramel. Heat the sugar in a saucepan over medium heat until melted and amber in color.
  • Stir in the butter until fully combined. Slowly pour in the heavy cream while stirring carefully. Remove from the heat and stir in the salt. Let cool.
  • In a mixing bowl, beat together the butter and cream cheese until smooth.
  • Add the powdered sugar, vanilla extract, and salt. Beat until light and fluffy.
  • Spread the frosting over the cooled cake.
  • Drizzle the salted caramel over the frosting and gently swirl for a marbled effect.
  • Sprinkle with flaky sea salt or chopped nuts if desired, then slice and serve.