Ingredients

4 ripe bananas, mashed

2 sticks salted butter

3 large eggs, at room temperature

1/2 cup honey

1 tablespoon vanilla extract

2 1/4 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

Chocolate shavings, for topping

1 cup maple syrup

1 cup heavy cream

2 bars (3.2 ounce each) semi-sweet or dark chocolate, chopped

2 teaspoons vanilla extract

Flaked sea salt (optional)

Instructions

Step 1: Preheat the oven to 350° F. Butter two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.

Step 2: In a pot over medium heat, melt the butter and cook until it turns lightly browned and smells toasted, about 2-3 minutes. Remove from heat and set aside.

Step 3: In a large mixing bowl, combine the mashed bananas, browned butter, eggs, honey, and 1 tablespoon vanilla extract. Mix well.

Step 4: Add the flour, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir until just combined. Divide the batter evenly between the prepared pans.

Step 5: Bake for 30 minutes, or until the center is just set. Let the cakes cool in the pans for a few minutes, then run a knife around the edges and turn them out onto a rack to cool completely.

Step 6: To make the frosting, bring maple syrup to a boil in a medium pot over high heat. Boil for 5 minutes until thickened. Reduce heat to medium-high and add the heavy cream. Simmer 5 to 8 minutes until sauce thickens and resembles caramel.

Step 7: Remove the caramel sauce from heat and whisk in the chopped chocolate, 2 teaspoons vanilla extract, and flaked sea salt if using. Chill in the refrigerator or freezer until cold.

Step 8: Once chilled, beat the frosting with an electric mixer for 2-5 minutes until lighter in color and creamy.

Step 9: Place one cake layer on a serving plate and spread with frosting. Top with the second layer and frost the sides. Garnish with chocolate shavings.

Step 10: Slice and enjoy your rich, flavorful brown butter banana cake!

Tips & Variations

Use very ripe bananas for maximum sweetness and moisture.

For extra texture, add chopped walnuts or pecans to the batter.

Substitute honey with brown sugar for a deeper caramel note.

If you prefer a lighter frosting, fold in some whipped cream before assembling.

Store leftover cake in the refrigerator to keep the frosting firm.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter; just add a pinch more salt to the batter to balance the flavors.

How do I know when the cake is done baking?

The cake is done when the center is set and springs back lightly to the touch. You can also insert a toothpick into the center—it should come out clean or with a few moist crumbs but no wet batter.