Description
This indulgent Brown Butter Banana Cake with Chocolate Caramel Frosting combines moist, flavorful banana cake enhanced by nutty browned butter with a rich, luscious chocolate caramel frosting. Perfect for celebrations or a special dessert treat, the cake layers are topped with chocolate shavings for added texture and visual appeal.
Ingredients
Scale
Banana Cake
- 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 Caramel Frosting
- 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)
- Chocolate shavings, for topping
Instructions
- Prepare the pans and brown the butter: Preheat the oven to 350° F. Butter two 8-inch round cake pans and line the bottoms with parchment paper. Place the butter in a pot over medium heat and cook until it browns lightly and smells toasted, about 2-3 minutes. Remove from heat to cool slightly.
- Make the banana cake batter: In a large mixing bowl, combine the mashed bananas, browned butter, eggs, honey, and vanilla extract until smooth. In a separate bowl, mix the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly between the prepared cake pans.
- Bake the cake layers: Bake the cakes for about 30 minutes, or until the centers are set and a toothpick inserted comes out clean. Remove from oven and let cool in the pans for a few minutes, then run a knife around the edges and turn the cakes out onto a cooling rack. Allow cakes to cool completely before frosting.
- Make the chocolate caramel frosting: In a medium pot over high heat, bring the maple syrup to a boil and let it boil for 5 minutes until thickened. Reduce heat to medium-high and stir in the heavy cream. Continue cooking and stirring for another 5-8 minutes until the mixture thickens to a caramel consistency. Remove from heat and immediately whisk in the chopped chocolate, vanilla extract, and optional flaked sea salt. Chill this mixture in the fridge or freezer until cold.
- Whip the frosting: Using an electric mixer, whip the chilled frosting for 2-5 minutes until it becomes lighter in color and creamy in texture.
- Assemble and frost the cake: Place one cake layer on a serving plate. Spread a generous amount of frosting evenly over the top. Place the second cake layer on top and spread frosting over the top and sides of the cake.
- Decorate and serve: Sprinkle chocolate shavings over the frosted cake. Slice and enjoy your decadent Brown Butter Banana Cake with Chocolate Caramel Frosting!
Notes
- Use ripe bananas with lots of brown spots for maximum sweetness and flavor.
- Be careful not to burn the butter while browning; it should smell nutty and toasted.
- Maple syrup and cream mixture must be thickened properly to achieve a caramel-like consistency for the frosting.
- Chilling the frosting before whipping is essential for achieving a creamy texture.
- For an extra touch, sprinkle flaked sea salt on the frosting to enhance the chocolate caramel flavor.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter banana cake, banana cake with caramel frosting, chocolate caramel frosting, banana dessert, moist banana cake, homemade banana cake
