Brown Butter Sticky Toffee Banana Cake
Calling all banana bread lovers! Take your love for this classic treat to the next level with this decadent Brown Butter Sticky Toffee Banana Cake.
This recipe features a moist banana cake infused with the rich, nutty flavor of brown butter. Topped with a gooey homemade toffee sauce, this cake is the perfect balance of sweet and savory.
This recipe comes together in under an hour, making it a perfect dessert for busy weeknights. Plus, it’s easily customizable! Want to add some crunch? Include chopped walnuts in the batter. Craving a deeper banana flavor?Substitute dark brown sugar in the cake itself.
For an impressive presentation, drizzle half of the caramel sauce over the batter before baking. This creates pockets of warm, gooey caramel throughout the cake. The remaining sauce is used as a decadent topping, ensuring every bite is bursting with flavor.
This Brown Butter Sticky Toffee Banana Cake is sure to be a crowd-pleaser. So preheat your oven, grab your ripe bananas, and get baking!
Questions I often get asked about this recipe:
Can I use a different type of sugar?
Yes, you can substitute dark brown sugar in the cake batter for a deeper flavor, but keep the light brown sugar in the caramel for the right consistency.
What if I don’t have heavy cream?
You can substitute milk with a bit less volume, but the caramel sauce might not be as thick.
I’m allergic to nuts. Can I leave out the walnuts?
Absolutely! The cake will still be delicious without them.
My bananas aren’t very ripe. Can I still use them?
The riper the bananas, the sweeter and more flavorful the cake will be. You can try using slightly underripe bananas, but the cake might be a bit denser.
How can I tell when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Do you have any other ideas for adding extra flavor?
You could add a teaspoon of ground cinnamon or a pinch of nutmeg to the cake batter for a warm spice flavor.
Can I serve this cake with anything else?
This cake is delicious on its own, but you can also serve it with vanilla ice cream, whipped cream, or a dollop of clotted cream for an extra decadent experience.
What you need to make Brown Butter Sticky Toffee Banana Cake:
For the Brown Butter Caramel:
1/2 cup (1 stick) unsalted butter
3/4 cup packed light brown sugar
1/4 cup heavy cream
2 tablespoons dark corn syrup
For the Cake:
3 very ripe bananas, mashed (about 1 cup)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Toffee pieces, chopped nuts, or bananas for decoration.
How to make it:
Make the Brown Butter Caramel:
In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. This will take about 5-7 minutes. Be careful not to burn the butter.
Remove the pan from the heat and whisk in the brown sugar until melted. Slowly whisk in the heavy cream and dark corn syrup until smooth. Set aside to cool slightly.
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Make the Cake:
In a large bowl, mash the bananas with a fork until smooth.In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients alternately with the mashed bananas, beginning and ending with the dry ingredients. Mix until just combined, be careful not to overmix.
Pour the batter into the prepared baking pan.
Optional: Drizzle half of the cooled brown butter caramel over the top of the batter.Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, pour the remaining brown butter caramel into a small saucepan and reheat gently over low heat.
Once the cake is done, remove it from the oven and immediately pour the remaining warm caramel over the top.
Add any toffee pieces, chopped nuts, or bananas for decoration.
Let the cake cool slightly in the pan before serving.
Tips:
For an extra burst of banana flavor, add 1/2 cup chopped walnuts to the batter before baking.
The cake can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To warm up leftover cake, heat a slice in the microwave for a few seconds until the caramel is warmed through.
You can also use dark brown sugar in the cake batter for a deeper flavor.
Latest Reviews:
Wow! This cake is a winner. The brown butter adds a depth of flavor I haven’t had in banana bread before. The gooey caramel sauce on top is pure heaven. Definitely will be making this again! Agnes K.
This recipe is a keeper! So easy to follow and the cake turned out moist and delicious. My family loved the extra touch of the walnuts for some crunch. Perfect with a scoop of vanilla ice cream. Victoria M.
I’m not usually a huge cake person. BUT this one had me going back for seconds! The banana flavor is perfectly balanced by the toffee sauce. It’s like a fancy banana bread on steroids. Thanks for sharing! Rosa G.
Printable Recipe:
Brown Butter Sticky Toffee Banana Cake
This recipe combines the rich flavors of brown butter and toffee with the sweetness of bananas for a decadent and moist cake.
Ingredients
- For the Brown Butter Caramel:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup heavy cream
- 2 tablespoons dark corn syrup
- For the Cake:
- 3 very ripe bananas, mashed (about 1 cup)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Make the Brown Butter Caramel: In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. This will take about 5-7 minutes. Be careful not to burn the butter.
- Remove the pan from the heat and whisk in the brown sugar until melted. Slowly whisk in the heavy cream and dark corn syrup until smooth. Set aside to cool slightly.
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Make the Cake: In a large bowl, mash the bananas with a fork until smooth.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients alternately with the mashed bananas, beginning and ending with the dry ingredients. Mix until just combined, be careful not to overmix.
- Pour the batter into the prepared baking pan.
- Optional: Drizzle half of the cooled brown butter caramel over the top of the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, pour the remaining brown butter caramel into a small saucepan and reheat gently over low heat.
- Once the cake is done, remove it from the oven and immediately pour the remaining warm caramel over the top. Let the cake cool slightly in the pan before serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Red Hot Cinnamon Apples
Sour Cherry Dumplings
Jalapeno Hot Sauce
