This banana caramel cake with brown butter cream cheese frosting is so delicious and the perfect moist cake for any occasion. This delicious layer cake is full of yummy bananas and smooth caramel that is packed with flavor and sure to excite your tastebuds. If you love bananas and caramel then look no further, this cake is sure to satisfy your sweet tooth.
This banana cake has to be one of my all time favorite recipes because it is so moist and tender with a silky smooth caramel filling and brown butter whipped right into the frosting. It’s rich and decadent but blends into the perfect combination.
This rich cake is a showstopping recipe and the perfect dessert for any special occasion or party and is great for even beginning bakers because I have broken it down into simple step-by-step instructions.
For other cake recipes try, red velvet sheet cake or caramel cupcakes.
WHY YOU NEED TO TRY THIS RECIPE
This cake not only tastes amazing, but it is also easy to make. The bananas in the cake provide natural sweetness and moisture, while the caramel filling adds a touch of decadence. And, the brown butter cream cheese frosting brings it all together for a balanced and delicious flavor.
WHY THIS RECIPE WORKS
Banana and Caramel: The use of ripe bananas and caramel sauce in this recipe makes it a unique and delicious twist on a classic banana cake with the richness of the smooth filling creating an irresistible dessert.
Brown Butter Cream Cheesing Frosting: Say no more! Brown butter blended into a silky smooth cream cheese frosting provides a beautiful nutty balance and depth to this recipe.
Moist Banana Cake: The bananas in the cake provide natural sweetness and moisture so this cake is tender and packed full of flavor!
INGREDIENT NOTES
Here are some helpful notes on essential ingredients. A full list of ingredients is in the recipe card below.
- Bananas: Use ripe bananas for the best flavor and natural sweetness. The mashed bananas in the cake batter add moisture to the cake and make it tender. If you need to ripen bananas quickly, get step-by-step instructions on how to quickly ripen bananas.
- Buttermilk: Use full fat if you can find it, otherwise reduced fat will work just fine. Pull this out 1 hour before baking. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar.
- Unsalted Butter: I use unsalted butter to control the amount of salt in the recipe. Pull this out 1 hour before baking so it comes to room temperature.
- Eggs: Pull your large eggs out 1 hour prior to baking to allow them to come to room temperature.
- Lemon: The lemon juice helps break down the fibers of the bananas resulting in a sweeter and better-mashed banana for blending in the cake.
- Cream Cheese: Use full-fat cream cheese for the best texture and flavor. Pull this out 20 minutes before making the frosting.
- Caramel Filling: Store-bought or homemade caramel sauce can be used for the filling. Make sure the caramel filling has cooled before spreading it on the cake layers to avoid melting the frosting. You can find more in-depth instructions on how to make homemade caramel sauce here.
- Browned Butter: To brown the butter, heat it in a saucepan over medium heat until it turns a golden brown color. Be sure to stir it constantly to prevent burning. The browned butter adds a nutty aroma and depth of flavor to the cream cheese frosting. For this recipe, make sure the brown butter is refrigerated prior to use. Get step-by-step instructions on how to make brown butter.
- Powdered Sugar: Sift the powdered sugar before using in the frosting to avoid any lumps in the frosting.
STEP BY STEP INSTRUCTIONS: CAKE LAYERS
Here is how to make the banana cake layers and bake them to perfection.
STEP 1: Prep
Preheat oven to 325°F. Pull out all wet ingredients at least 30 minutes-1 hour prior to baking. Spray three 8-inch cake pans with baking spray. Line the bottoms with parchment paper and then spray the pans again with baking spray. You can use regular canola oil spray or baker's spray that has flour in the can.
STEP 2: Bananas
In a small bowl, mash the bananas and mix lemon juice until just incorporated. Set aside. If you do not have ripe bananas, get more in-depth instructions to ripen bananas in less than 20 minutes, here.
STEP 3: Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
STEP 4: Wet Ingredients
In a large bowl fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy.
Add the vanilla extract. Add the large eggs, one at a time, beating on medium speed well after each addition.
STEP 5: Combine
On low speed, add the dry flour ingredients to the cake mixture in three parts, starting with the flour and alternating with the buttermilk. ie: Flour mixture, buttermilk, flour mixture, buttermilk, flour mixture.
Fold the mashed bananas into the cake batter. Hand mix with a spatula until just combined.
Divide the batter evenly between the three prepared 8” pans. If using a digital scale, for even cake layers add 18-20 oz of batter into each pan.
STEP 6: Bake it up!
Bake cake layers for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
Let the cakes cool completely in the pans on a wire rack for at least 30 minutes.
STEP-BY-STEP INSTRUCTIONS: CARAMEL AND BROWN BUTTER FROSTING
STEP 1: Caramel
Visit my homemade salted caramel recipe for tips and a full breakdown of making delicious homemade caramel.
To start, heat the sugar in a saucepan over medium heat, do not stir, until it starts to liquefy on the edges, about 4 minutes. Give it a good stir with a whisk or wooden spoon once or twice and then let all of the sugar crystals melt and turn into a medium amber color.
Reduce heat to low, add in the cubed butter, and whisk until incorporated. Next, add the warm heavy cream and let bubble for 1 minute.
Remove from heat and add vanilla and salt. Pour immediately into a glass jar or container to cool to room temperature.
STEP 2: Brown Butter
For a full tutorial on making brown butter, visit my brown butter recipe.
To make brown butter, place room-temperature butter in a large fry pan on medium heat, giving it a few stirs or swirls of the pan until fully melted. Once the butter has melted, it will begin to foam and sizzle.
In about 5 minutes the butter will begin to turn golden brown and milk solids will begin to form at the bottom of the pan. Cook until you get a beautiful nutty aroma and the butter and milk solids have turned a beautiful dark amber color.
Immediately remove from the pan and pour into a heat-safe bowl to let cool. About 20 minutes. Transfer to the refrigerator to set up before making the frosting. Approx. 1 hour.
STEP 3: Make the frosting
In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and brown butter together for 2 minutes until light and fluffy.
Gradually add the sifted powdered sugar 1 cup at a time, mixing on low. Once combined, add the cold heavy cream, vanilla extract, and salt and beat on medium-high speed for 2-3 minutes until smooth. Scraping the bowl at least one time throughout. The frosting should be light and fluffy.
CAKE ASSEMBLY TIPS
- These banana caramel cake layers should bake up nice and flat but in the event they bake with a dome shape top, you will want to use a serrated knife or cake leveler to cut the top of the cake off so each layer is level.
- For the best results, here are some items for cake decorating: turntable, cake leveler, offset spatula, straight spatula and cake scraper.
- Using a cake board or round platter, place the first cake layer down with top side up and spread a thin layer of frosting on top, approx. ¼-1/2 cup. Next pipe a ring of frosting around the edge of the cake creating a border around the layer. This will help hold the caramel from oozing out the side of the cake.
- Next spread ½ cup caramel in the middle of the cake.
- Repeat for the next layer.
- Place the last cake layer upside down so the bottom of the cake is upwards.
- Frost the outside of the cake with a light crumb coat of frosting, making sure to fill in the holes between the layers on the side of the cake as you go. The crumb coat layer helps hold the caramel filling in and prevents crumbs from lifting off the cake.
- Place the cake in the freezer for 15 minutes.
- Frost the rest of your moist banana caramel cake. Pour the remaining caramel sauce on top of the cake. Place in the freezer for 30 minutes to allow the buttercream to set and then transfer to the refrigerator until ready to serve. Bring out 2 hours prior to serving.
Serve and enjoy!
FAQ
Can this cake be left at room temperature?
Because of the cream cheese frosting, I recommend keeping it in the refrigerator until a couple of hours prior to serving. Otherwise, the cake will start to melt and the layers will slide depending on the temperature.
Can I make the cake layers ahead of time?
You sure can! I actually recommend this. You can make these banana cake layers per the directions, wrap them twice around in plastic wrap and freeze them for up to 1 month! When you are ready to use them, place them in the refrigerator the night before and take them out 30 minutes before stacking.
What other cake pans can I use?
This cake can easily be baked in a 9”x13” pan. You can cut the caramel and frosting in half and drizzle the caramel on top of the frosting. You can also use two 9” pans or three to four 6” pans.
Can I make cupcakes instead?
Yes, absolutely! This should make 24-36 cupcakes. Watch the baking time, as it will be much less. Around 18-24 minutes.
STORING AND FREEZING
I recommend storing this cake in the refrigerator until a couple hours prior to serving.
The cake can be cut into individual slices, wrapped in plastic wrap and frozen for up to 1 month. Thaw slices to room temperature prior to eating.
This banana caramel cake with brown butter cream cheese frosting is a perfect dessert for any occasion. The combination of moist cake, sweet caramel, and tangy cream cheese frosting makes for an irresistible treat. Try it out and let us know what you think in the comments below!
If you make and loved this recipe, please make sure to leave a REVIEW! Hearing from you is so helpful! If you make this recipe, tag me on Instagram @handfulofsugarco and follow me on Pinterest for my delicious dessert ideas!
📖 Recipe
Banana Caramel Cake w/Brown Butter Cream Cheese Frosting
Ingredients
Banana Cake
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 ¼ cups all purpose flour, spoon and leveled
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ⅓ cups buttermilk, room temperature
- 1 ½ cups mashed bananas, about 3-4 ripe bananas
- 2 teaspoons lemon juice
Homemade Caramel
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- ⅔ cup heaving whipping cream, warm
- 1 ½ teaspoons vanilla extract
- 1 teaspoon fine or flaky sea salt
Brown Butter Cream Cheese Frosting
- 1 ½ cups butter, room temperature
- 8 ounces full fat cream cheese, room temperature
- 6 cups powdered sugar, sifted
- ⅓ cup heavy whipping cream, cold
- 2 teaspoons vanilla extract
- ¾ teaspoon fine sea salt
Instructions
Brown Butter
- I recommend making the brown butter ahead of time to allow for ample time to return to solidified state in the refrigerator prior to making the frosting.
- To make brown butter, place room temperature butter in a large fry pan on medium heat, giving it a few stirs or swirls of the pan until fully melted. Once the butter has melted, it will begin to foam and sizzle around the edges.
- In about 5 minutes, the butter will begin to turn golden brown and milk solids will begin to form at the bottom of the pan. Cook until most of the foam has dissepated and the butter and milk solids have turned a dark amber color. You should smell a very inteste buttery and nutty aroma.
- Immediately remove from the pan and pour into a heat-safe bowl to let cool. About 20 minutes.
- Transfer to the refrigerator to set up before making the frosting. Approx. 1 hour.
Banana Caramel Cake
- Preheat oven to 325°F. Pull out all wet ingredients at least 30 minutes-1 hour prior to baking.
- Spray three 8-inch cake pans with baking spray. Line the bottoms with parchment paper and then spray the pans again with baking spray. You can use regular canola oil spray or baker's spray that has flour in the can.
- In a small bowl, mash the bananas and mix lemon juice until just incorporated. Set aside.
- In a large bowl fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy. Add the vanilla extract.
- Add the large eggs, one at a time, beating on medium speed well after each addition.
- On low speed, add the dry flour ingredients to the cake mixture in three parts, starting with the flour and alternating with the buttermilk. ie: Flour mixture, buttermilk, flour mixture, buttermilk, flour mixture.
- Fold the mashed bananas into the cake batter. Hand mix with a spatula until just combined.
- Divide the batter evenly between the three prepared 8” pans. If using a digital scale, for even cake layers add 18-20 oz of batter into each pan.
- Bake cake layers for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
- Let the cakes cool completely in the pans on a wire rack for at least 30 minutes.
Homemade Caramel
- Try to make this ahead of time so it is able to cool prior to use. This can be made a few days in advance too!
- TIP: Have all ingredients measured and ready to go. This caramel cooks quickly and it helps to have everything set.
- Heat the sugar in a medium saucepan over medium heat. DO NOT STIR. Let the sugar begin to melt and liquefy on the edges, about 4 minutes. Watch carefully. Once the caramel is melting and turning a light amber color, give it a stir with a whisk or wooden spoon until all of the sugar crystals melt.
- Once it begins to turn a deeper amber color, reduce heat to low and add cubed butter. Be careful as it will bubble here. Keep stirring till incorporated.
- Microwave heavy cream until warm, about 30 seconds. Pour into caramel mixture, stirring until combined. Let the caramel bubble for 1 minute then remove from heat.
- Stir in vanilla and salt.
- Immediately pour into glass jar or storage container. Let cool.
Brown Butter Cream Cheese Frosting
- In a large bowl of a stand mixer fitted with the paddle attachment, beat the slighty cold cream cheese and cooled browned butter together for 2 minutes until light and fluffy. If the brown butter is not back to a solid state, the buttercream will melt.
- Gradually add the sifted powdered sugar 1 cup at a time, mixing on low.
- Once combined, add the cold heavy cream, vanilla extract, salt and beat on medium-high speed for 2-3 minutes until smooth. Scraping the bowl at least one time throughout. The frosting should be light and fluffy.
- If the frosting is too loose or melting, stick the whole bowl into the refrigerator for 10-15 minutes, then rewhip for 2 minutes.
Cake Assembly
- These cake layers should bake up nice and flat but in the event they bake with a dome shape top, you will want to use a serrated knife or cake leveler to cut the top of the cake off so each layer is level.
- Using a cake board or round platter, place the first cake layer down with top side up and spread a thin layer of frosting on top, approx. ¼-1/2 cup. Next pipe a ring of frosting around the edge of the cake creating a border around the layer. This will help hold the caramel from oozing out the side of the cake.
- Next spread ½ cup caramel in the middle of the cake.
- Repeat for the next layer.
- Place the last cake layer upside down so the bottom of the cake is upwards.
- Frost the outside of the cake with a light crumb coat of frosting, making sure to fill in the holes between the layers on the side of the cake as you go. The crumb coat layer helps hold the caramel filling in and prevent crumbs from lifting off the cake.
- Place the cake in the freezer for 15 minutes.
- Frost the rest of your moist banana caramel cake. For clean sides, use a cake scraper, going around the cake a few times to get smooth. Pour the remaining caramel sauce on top of cake. Place in freezer for 30 minutes to allow the buttercream to set and then transfer to the refrigerator until ready to serve. Bring out 2 hours prior to serving.
- Serve and enjoy!
Nutrition
Photography for this recipe provided by Megan Evans | Jim Kennedy Photographers.
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