Description
Brown Butter Banana Cake with Chocolate Caramel Frosting is a rich and moist banana cake made with nutty brown butter and topped with a luscious chocolate caramel buttercream for an indulgent dessert.
Ingredients
- 1 cup unsalted butter
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the Chocolate Caramel Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup thick caramel sauce
- 1/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
- In a saucepan over medium heat, melt 1 cup butter and cook until golden brown and nutty. Remove from heat and cool slightly.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix browned butter with granulated sugar and brown sugar until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Mix in mashed bananas and sour cream.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool completely.
- For frosting, beat softened butter until creamy. Add caramel sauce and mix well.
- Beat in cocoa powder and powdered sugar gradually. Add heavy cream and vanilla, mixing until smooth and fluffy.
- Spread frosting evenly over cooled cake. Slice and serve.
Notes
- Use very ripe bananas for maximum flavor and sweetness.
- Cool brown butter slightly before mixing to prevent scrambling the eggs.
- Chill cake briefly before slicing for cleaner pieces.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American