Brown Butter Banana Cake with Vanilla Frosting and Salted Caramel

Ingredients

• 0.6667 cup Unsalted butter (For the cake)
• 2 Very ripe bananas (Mashed; edible portion)
• 0.75 cup Brown sugar (For the cake)
• 7 tsp Granulated sugar (2 tbsp + 1 tsp)
• 2 Eggs
• 0.3958 cup Milk (⅓ cup + 1 tbsp for the cake)
• 2 tsp Vanilla extract (For the cake)
• 1.75 cup All-purpose flour (For the cake)
• 1 tsp Baking soda
• 0.5 tsp Baking powder
• 0.5 tsp Salt
• 0.5 tsp Cinnamon (Optional)
• 7 tbsp Unsalted butter (Softened; for the frosting)
• 1.6667 cup Powdered sugar (For the frosting)
• 1 tsp Vanilla extract (For the frosting)
• Milk (1–2 tbsp; add enough to make a smooth frosting)
• Salted caramel sauce (For topping)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and line a 7 × 7-inch pan.

2. 2

   Brown the cake butter in a saucepan over medium heat until golden and fragrant. Let it cool for 10 minutes.

3. 3

   Mash the bananas in a bowl. Add the browned butter and both sugars, then mix together.

4. 4

   Add the eggs, milk, and cake vanilla extract. Mix until combined.

5. 5

   Add the flour, baking soda, baking powder, salt, and optional cinnamon. Fold gently until just combined.

6. 6

   Pour the batter into the prepared pan. Bake for 35–45 minutes, checking from 30 minutes; a toothpick inserted into the cake should come out without wet batter.

7. 7

   Let the cake cool completely.

8. 8

   Beat the softened frosting butter until creamy.

9. 9

   Gradually add the powdered sugar, frosting vanilla, and enough frosting milk to make a smooth frosting.

10. 10

    Spread the frosting over the cooled cake.

11. 11

    Finish with salted caramel sauce.

Notes

The recipe gives a 7 × 7-inch pan but does not state a yield. Serving estimate assumes 9 squares. Salted caramel sauce quantity is not specified.

Nutrition per serving

• dessert
• baked
• banana
• brown butter
• cozy baking
• vegetarian