Brown Butter Banana Cake with Salted Caramel Frosting
Brown Butter Banana Cake with Salted Caramel Frosting
Ingredients
For the Brown Butter Banana Cake
- 1/2 cup unsalted butter, browned and cooled
- 3/4 cup coconut sugar, or light brown sugar, packed
- 1/2 cup milk
- 2 large eggs
- 1 1/2 cups ripe bananas, mashed (about 3-4 medium bananas)
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
For the Salted Caramel Frosting
- 2 1/2 cups powdered sugar
- 1/2 cup caramel sauce, store-bought or homemade
- 2 tablespoons milk, or more, as needed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon flaky sea salt, for garnish
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the 1/2 cup of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Remove from heat and pour into a heatproof bowl. Let it cool completely to room temperature, about 30 minutes.
⏱️ 15 min
- 2
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 3
In a large mixing bowl, combine the cooled browned butter, coconut sugar (or light brown sugar), 1/2 cup milk, 2 large eggs, 1 1/2 cups mashed ripe bananas, and 1 teaspoon vanilla extract.
⏱️ 5 min
- 4
Whisk all the wet ingredients together until they are well combined and smooth.
⏱️ 2 min
- 5
Add the 1 3/4 cups gluten free all-purpose flour blend, 1 teaspoon baking soda, and 1/2 teaspoon ground cinnamon to the wet ingredients in the bowl.
⏱️ 2 min
- 6
Mix until the dry ingredients are just combined with the wet ingredients. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 2 min
- 7
Pour the cake batter into the prepared round baking pan. Smooth the top of the batter with a spatula.
⏱️ 1 min
- 8
Bake the cake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This will take about 30 minutes.
⏱️ 45 min
- 10
While the cake cools, prepare the salted caramel frosting. In a mixing bowl, combine 2 1/2 cups powdered sugar, 1/2 cup caramel sauce, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.
⏱️ 3 min
- 11
Use an electric mixer to mix the frosting ingredients on medium speed until the frosting is creamy and well combined. If the frosting is too thick, add more milk 1 teaspoon at a time until desired consistency is reached.
⏱️ 3 min
- 12
Once the cake has cooled completely, spread the salted caramel frosting generously over the top of the cake.
⏱️ 2 min
- 13
Sprinkle 1/4 teaspoon flaky sea salt evenly over the frosting for garnish.
⏱️ 1 min
- 14
Slice and serve your Brown Butter Banana Cake with Salted Caramel Frosting.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Banana Cake with Salted Caramel Frosting
For the Brown Butter Banana Cake
- 1/2 cup unsalted butter, browned and cooled
- 3/4 cup coconut sugar, or light brown sugar, packed
- 1/2 cup milk
- 2 large eggs
- 1 1/2 cups ripe bananas, mashed (about 3-4 medium bananas)
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
For the Salted Caramel Frosting
- 2 1/2 cups powdered sugar
- 1/2 cup caramel sauce, store-bought or homemade
- 2 tablespoons milk, or more, as needed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon flaky sea salt, for garnish
Instructions
- 1
Brown the butter: In a light-colored saucepan, melt the 1/2 cup of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Remove from heat and pour into a heatproof bowl. Let it cool completely to room temperature, about 30 minutes.
⏱️ 15 min - 2
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 3
In a large mixing bowl, combine the cooled browned butter, coconut sugar (or light brown sugar), 1/2 cup milk, 2 large eggs, 1 1/2 cups mashed ripe bananas, and 1 teaspoon vanilla extract.
⏱️ 5 min - 4
Whisk all the wet ingredients together until they are well combined and smooth.
⏱️ 2 min - 5
Add the 1 3/4 cups gluten free all-purpose flour blend, 1 teaspoon baking soda, and 1/2 teaspoon ground cinnamon to the wet ingredients in the bowl.
⏱️ 2 min - 6
Mix until the dry ingredients are just combined with the wet ingredients. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 2 min - 7
Pour the cake batter into the prepared round baking pan. Smooth the top of the batter with a spatula.
⏱️ 1 min - 8
Bake the cake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This will take about 30 minutes.
⏱️ 45 min - 10
While the cake cools, prepare the salted caramel frosting. In a mixing bowl, combine 2 1/2 cups powdered sugar, 1/2 cup caramel sauce, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.
⏱️ 3 min - 11
Use an electric mixer to mix the frosting ingredients on medium speed until the frosting is creamy and well combined. If the frosting is too thick, add more milk 1 teaspoon at a time until desired consistency is reached.
⏱️ 3 min - 12
Once the cake has cooled completely, spread the salted caramel frosting generously over the top of the cake.
⏱️ 2 min - 13
Sprinkle 1/4 teaspoon flaky sea salt evenly over the frosting for garnish.
⏱️ 1 min - 14
Slice and serve your Brown Butter Banana Cake with Salted Caramel Frosting.
⏱️ 1 min