Salted Caramel Brown Butter Banana Snack Cake
Indulge in this deliciously moist Salted Caramel Brown Butter Banana Snack Cake. This delightful treat features a rich brown butter banana cake topped with a luscious cream cheese frosting and an easy homemade salted caramel sauce, making it the perfect snack or dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Greek yogurt
Ripe bananas
Vanilla extract
All-purpose flour
Baking soda
Salt
Cinnamon
Cream cheese
Powdered sugar
Coconut oil
Almond butter
Maple syrup
Why You’ll Love a Salted Caramel Brown Butter Banana Snack Cake:
Rich, Nutty Flavor: The brown butter adds a deep, nutty flavor that enhances the overall taste of the banana cake, making it incredibly delicious.
Moist and Tender: The banana and brown butter combination ensures a moist and tender crumb that melts in your mouth with every bite.
Cream Cheese Frosting: The luscious cream cheese frosting adds a tangy sweetness that perfectly complements the flavors of the cake and caramel.
Homemade Salted Caramel Sauce: The easy homemade salted caramel sauce provides a perfect balance of sweet and salty, elevating the cake to a new level of indulgence.
Perfect for Any Occasion: Whether it's a snack, dessert, or special treat, this cake is versatile and suits any occasion, from family gatherings to casual snacking.
Simple Ingredients: Made with simple, everyday ingredients, this cake is easy to whip up without the need for special trips to the store.
Crowd-Pleaser: This cake is sure to be a hit with family and friends, making it perfect for parties, potlucks, and get-togethers.
Great Use of Overripe Bananas: This recipe is an excellent way to use up overripe bananas, turning them into a delectable treat.
Visually Appealing: The combination of the golden-brown cake, creamy frosting, and glistening caramel sauce makes this cake as beautiful as it is delicious.
Balanced Sweetness: The sweetness of the cake, frosting, and caramel is balanced by the salt in the caramel sauce, making it satisfying without being overly sweet.
Easy to Make: Despite its rich and complex flavors, this cake is straightforward and easy to make, even for beginner bakers.
Freezer-Friendly: You can make this cake ahead of time and freeze it, ensuring you always have a delicious treat on hand for unexpected guests or cravings.
Tips for Making a Salted Caramel Brown Butter Banana Snack Cake:
Use Overripe Bananas: Ensure your bananas are overripe with brown spots. This adds natural sweetness and moisture to the cake, enhancing the banana flavor.
Brown the Butter Properly: Melt the butter over medium heat, stirring constantly, until it turns golden brown and emits a nutty aroma. Be careful not to burn it, and let it cool slightly before using.
Cream the Butter and Sugar Well: Cream the brown butter and sugar. This step incorporates air, making the cake lighter and more tender.
Don’t Over-mix the Batter: Mix the wet and dry ingredients until just combined to avoid overworking the gluten, which can make the cake dense.
Use Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature. This helps them blend more smoothly into the batter and frosting.
Add Dry Ingredients: Whisk the flour, baking soda, and baking powder together to remove lumps and ensure even distribution throughout the batter.
Line and Grease the Pan: Line your baking pan with parchment paper and grease it well to prevent sticking and ensure easy removal of the cake.
Check for Doneness: Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs when the cake is done. Avoid over-baking to keep the cake moist.
Cool Completely Before Frosting: Allow the cake to cool completely before adding the cream cheese frosting. This prevents the frosting from melting and sliding off.
Make the Caramel Sauce Ahead: Prepare the salted caramel sauce in advance to save time. Store it in the refrigerator and warm it slightly before drizzling over the cake.
Use High-Quality Cream Cheese: For the frosting, use full-fat, high-quality cream cheese for the best flavor and texture.
Add Salt Gradually: When making the salted caramel sauce, add the salt gradually and taste as you go to achieve the perfect balance of sweet and salty.
Serve at Room Temperature: For the best texture and flavor, serve the cake at room temperature. You can chill the cake in the fridge if needed, and serve cold or at room temperature, depending on what is desired.
How to Store a Salted Caramel Brown Butter Banana Snack Cake:
Room Temperature:
Duration: Up to 2 days
Method: Store the cake in an airtight container or cover it tightly with plastic wrap to keep it fresh. Keep it in a cool, dry place away from direct sunlight.
Refrigeration:
Duration: Up to 5 days
Method: Allow the cake to cool completely before refrigerating. Store it in an airtight container or wrap it tightly with plastic wrap and aluminum foil. Refrigeration helps maintain the freshness of the cream cheese frosting and caramel sauce.
Freezing:
Duration: Up to 3 months
Method: Cool the cake completely before freezing. Wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.
Reheating:
Oven: Preheat the oven to 300°F (150°C). Place slices of the cake on a baking sheet and warm for 5-10 minutes to restore their fresh-baked texture and warmth.
Microwave: Place a slice on a microwave-safe plate and heat on medium power for 10-15 seconds. Be cautious not to overheat, as it can alter the texture of the frosting and caramel.
Storing Salted Caramel Sauce Separately:
Refrigeration: Store any extra salted caramel sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently in the microwave or on the stovetop before drizzling over the cake.
Freezing: Freeze the caramel sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator and stir well before using.
FAQs:
Q: Why use brown butter in the banana cake?
A: Brown butter adds a rich, nutty flavor that enhances the overall taste of the banana cake, making it more complex and delicious.
Q: How do I brown butter properly?
A: Melt the butter over medium heat, stirring constantly, until it turns golden brown and emits a nutty aroma. Be careful not to burn it, and let it cool slightly before using in the batter.
Q: Can I use overripe bananas?
A: Yes, overripe bananas with brown spots are ideal as they add natural sweetness and moisture to the cake, enhancing the banana flavor.
Q: How do I ensure the cake is moist?
A: Use overripe bananas and avoid overmixing the batter. Baking the cake until a toothpick inserted into the center comes out with a few moist crumbs helps maintain its moist texture.
Q: How do I make the cream cheese frosting smooth?
A: Ensure the cream cheese and butter are at room temperature before mixing. Beat them together until smooth and creamy, then gradually add the powdered sugar.
Q: Can I make the salted caramel sauce ahead of time?
A: Yes, you can make the salted caramel sauce in advance and store it in the refrigerator for up to 1 week. Reheat gently before drizzling over the cake.
Q: How do I store the cake?
A: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap the cake tightly and freeze it for up to 3 months.
Q: How do I prevent the cake from sticking to the pan?
A: Line the baking pan with parchment paper and grease it well to ensure easy removal of the cake.
Q: Can I use store-bought caramel sauce?
A: While homemade salted caramel sauce provides the best flavor, you can use store-bought caramel sauce for convenience.
Q: How do I reheat the cake?
A: To reheat, place slices in a preheated oven at 300°F (150°C) for 5-10 minutes, or microwave on medium power for 10-15 seconds. This restores the cake’s warm, gooey texture.
Q: Can I make the cake ahead of time?
A: Yes, you can bake the cake a day in advance and store it in the refrigerator. Frost and drizzle with caramel sauce just before serving.
Q: What can I do if my cream cheese frosting is too runny?
A: If your frosting is too runny, try chilling it in the refrigerator for about 15-20 minutes to firm it up. Alternatively, you can add more powdered sugar until you reach the desired consistency.
Q: Can I add nuts to the cake?
A: Yes, you can add chopped nuts like walnuts or pecans to the batter for added texture and flavor.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent for best results.
Check out my other banana recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this salted caramel brown butter banana snack cake. Happy baking!
