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PRINTABLE RECIPE

Brown Butter Banana Bundt Cake with Salted Caramel Glaze

Moist, buttery, and full of rich banana flavor, this bundt cake turns overripe bananas into something special. Browning the butter adds deep, nutty richness, and a silky homemade salted caramel glaze takes it over the top.

Brown Butter Banana Bundt Cake with Salted Caramel Glaze
Author admin
Prep Time 25 MIN
Cook Time 55 MIN
Total Time 1 Hr 20 Min

Ingredients

Brown Butter

  • 1 cup (2 sticks) unsalted butter

Banana Bundt Cake

  • 3 very ripe bananas, mashed (about 1½ cups)
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp kosher salt
  • 1 tsp ground cinnamon
  • 1¼ cups packed light brown sugar
  • ¼ cup granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract (or 1 tsp vanilla bean paste)
  • ½ cup full-fat sour cream

Salted Caramel Glaze

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • ½ cup heavy cream, warmed
  • 1 tsp vanilla extract
  • ½ tsp flaky sea salt, plus extra for finishing

Instructions

  1. Brown the Butter

Melt the butter in a light-colored saucepan over medium heat. Stir frequently until the butter foams, the milk solids turn golden brown, and it develops a rich, nutty aroma, about 5–8 minutes.

Immediately transfer the butter, including all the browned bits, to a heatproof bowl. Allow it to cool until softened but no longer warm.

  1. Prepare the Pan

Preheat the oven to 350°F (175°C).

Grease and flour a 10–12 cup Bundt pan thoroughly.

  1. Combine the Dry Ingredients

In a medium bowl, whisk together:

  • Flour
  • Baking soda
  • Baking powder
  • Kosher salt
  • Ground cinnamon

Set aside.

  1. Cream the Butter and Sugars

Beat the cooled browned butter with the brown sugar and granulated sugar for 3–4 minutes until light and fluffy.

  1. Add the Eggs and Vanilla

Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the vanilla extract.

  1. Add the Bananas

Fold the mashed bananas into the batter until evenly combined.

  1. Finish the Batter

Add half of the dry ingredients and mix gently. Mix in the sour cream. Add the remaining dry ingredients and stir just until no streaks of flour remain. Avoid overmixing.

  1. Bake

Transfer the batter to the prepared Bundt pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

Allow the cake to cool in the pan for 15 minutes before turning it onto a wire rack to cool completely.

  1. Make the Salted Caramel Glaze

Heat the sugar in a medium saucepan over medium heat until completely melted and deep amber in color, stirring occasionally. Whisk in the butter until smooth. Slowly whisk in the warmed heavy cream. The mixture will bubble vigorously. Remove from the heat and stir in the vanilla extract and flaky sea salt. Let the glaze cool for 10–15 minutes until slightly thickened.

Pour generously over the cooled Bundt cake and finish with an extra sprinkle of flaky sea salt.