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Flavorful Brown Butter Banana Caramel Layer Cake with Praline Crunch

brown butter banana caramel layer cake - featured image
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A luxurious banana cake layered with rich brown butter flavor, homemade caramel sauce, and a crunchy praline topping. Perfect for celebrations and easy enough to make in under 90 minutes.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, browned and cooled
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 3 large eggs, room temperature
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • 2 teaspoons vanilla extract
  • ¾ cup (180ml) buttermilk (or plain yogurt)
  • 1 cup (200g) granulated sugar (for caramel sauce)
  • 6 tablespoons (85g) unsalted butter (for caramel sauce)
  • ½ cup (120ml) heavy cream, warmed (for caramel sauce)
  • ½ teaspoon sea salt (for caramel sauce)
  • 1 cup (200g) granulated sugar (for praline crunch)
  • 1 cup (120g) chopped pecans or walnuts
  • 1 tablespoon (14g) butter (for praline crunch)
  • Pinch of salt (for praline crunch)
  • About 2 cups (480ml) whipped cream or cream cheese frosting (optional, for assembly)
  • Extra banana slices or nuts for garnish

Instructions

  1. Brown the butter in a medium saucepan over medium heat, whisking frequently until golden brown and nutty aroma develops (5-7 minutes). Remove from heat and cool about 10 minutes.
  2. Sift together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. In a separate bowl, beat browned butter, granulated sugar, and brown sugar with an electric mixer on medium speed until combined and slightly fluffy (about 2 minutes).
  4. Add eggs one at a time, beating well after each addition. Scrape down sides as needed.
  5. Stir in mashed bananas and vanilla extract until just combined.
  6. With mixer on low, alternate adding dry ingredients (in three additions) and buttermilk (in two additions), beginning and ending with dry ingredients. Mix until just combined; do not overmix.
  7. Grease and flour 9-inch round cake pans or line with parchment paper. Divide batter evenly among pans.
  8. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Make caramel sauce: Melt sugar in a heavy saucepan over medium heat without stirring, swirling occasionally until deep amber (5-7 minutes). Remove from heat, whisk in butter until smooth. Slowly add warm heavy cream while whisking (careful of bubbling). Stir in sea salt. Cool to room temperature.
  11. Prepare praline crunch: Line baking sheet with parchment. Melt sugar in saucepan over medium heat, swirling gently until golden brown. Stir in nuts, butter, and salt. Spread thinly on parchment and cool completely. Break into pieces once hardened.
  12. Assemble cake: Optionally spread a thin layer of whipped cream or cream cheese frosting on one cake layer, drizzle with caramel sauce, then sprinkle praline crunch. Repeat with remaining layers. Top with frosting and garnish with extra praline or banana slices.
  13. Chill cake for at least 30 minutes to set before slicing and serving.

Notes

Watch the butter closely when browning to avoid burning. Avoid overmixing the batter to keep the cake light. Use a heavy-bottomed pan for caramel to prevent scorching. Spread praline thinly for a crisp texture. Chill cake before slicing for clean layers. If caramel thickens too much, warm it gently over simmering water to loosen.

Nutrition

Keywords: banana cake, brown butter, caramel, praline crunch, layered cake, dessert, easy cake recipe, celebration cake

Find it online: https://avabowls.com/flavorful-brown-butter-banana-caramel-layer-cake-recipe-with-praline-crunch-guide/