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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.

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, or line with parchment paper.

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.

Whisk all the wet ingredients together until they are well combined and smooth.

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.

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.

Pour the cake batter into the prepared round baking pan. Smooth the top of the batter with a spatula.

Bake the cake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

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.

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.

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.

Once the cake has cooled completely, spread the salted caramel frosting generously over the top of the cake.

Sprinkle 1/4 teaspoon flaky sea salt evenly over the frosting for garnish.

Slice and serve your Brown Butter Banana Cake with Salted Caramel Frosting.


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.

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan, or line with parchment paper.

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.

Whisk all the wet ingredients together until they are well combined and smooth.

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.

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.

Pour the cake batter into the prepared round baking pan. Smooth the top of the batter with a spatula.

Bake the cake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

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.

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.

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.

Once the cake has cooled completely, spread the salted caramel frosting generously over the top of the cake.

Sprinkle 1/4 teaspoon flaky sea salt evenly over the frosting for garnish.

Slice and serve your Brown Butter Banana Cake with Salted Caramel Frosting.
