Introduction

This Salted Caramel Brown Butter Banana Snack Cake is a delightful treat combining the rich flavor of brown butter with ripe bananas and a luscious cream cheese frosting. Finished with a homemade salted caramel swirl, it’s perfect for breakfast, dessert, or an afternoon snack.

A close-up of a square slice of light brown cake with a slightly crumbly texture sits on a white plate with a delicate embossed pattern. The cake has three visible layers: the bottom thick cake layer is a light brown with small nut pieces, the middle creamy white frosting layer is smooth, and the top layer is a thick golden caramel sauce dripping down the side. In the background, a larger cake of the same kind with the same frosting but without caramel is slightly blurred, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) salted butter
3/4 cup brown sugar, light or dark
1/2 cup granulated sugar
2 eggs, at room temperature
1 cup Greek yogurt, at room temperature
3 ripe bananas, mashed (1 1/2 cups)
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
For the Cream Cheese Frosting:

4 oz cream cheese, at room temperature
3 tbsp salted butter, at room temperature
1 tsp vanilla extract
2 cups powdered sugar

For the Easy Salted Caramel Sauce:

3 tbsp coconut oil, melted
1/4 cup smooth, creamy almond butter
1/4 cup + 3 tbsp maple syrup
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F. Grease and line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Set aside.
Step 2: Brown the butter by melting it in a saucepan over medium-high heat. Stir continuously for about 5 to 8 minutes until the butter develops a golden-brown color and nutty aroma. Remove from heat and allow to cool slightly.
Step 3: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
Step 4: In a large bowl, mix the slightly cooled brown butter with the brown sugar and granulated sugar until smooth and combined.
Step 5: Add the eggs, Greek yogurt, mashed bananas, and vanilla extract to the butter and sugar mixture. Whisk until fully combined.
Step 6: Gradually fold in the dry ingredients until just combined, taking care not to overmix.
Step 7: Pour the batter into the prepared pan and spread it evenly.
Step 8: Bake for 45 to 55 minutes until the cake is deep golden brown and a toothpick inserted in the center comes out clean. If the cake browns too quickly but is still undercooked inside, tent it loosely with foil for the last 15 minutes.
Step 9: While the cake cools, prepare the cream cheese frosting: beat together cream cheese and butter until smooth, then add vanilla and powdered sugar. Beat until fluffy and well combined. Set aside.
Step 10: Mix the coconut oil, almond butter, maple syrup, and salt in a bowl until smooth to make the salted caramel sauce. Adjust thickness by adding more maple syrup if desired.
Step 11: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Step 12: Dollop the salted caramel sauce over the frosting and gently swirl it in with a spoon. Sprinkle with flaky sea salt if you like.
Step 13: Cut into 16 slices and enjoy your delicious snack cake!

Tips & Variations

For extra moisture, use very ripe bananas with plenty of brown spots.
Substitute coconut yogurt or sour cream if you prefer a different tangy twist.
Swap almond butter in the caramel sauce for peanut or cashew butter for a nutty variation.
If you don’t have salted butter, use unsalted and add a pinch of salt when browning the butter.
Make sure the cake is fully cool before frosting to prevent melting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving to soften the frosting and enhance flavor. You can also freeze slices wrapped tightly for up to 2 months; thaw in the fridge overnight and serve at room temperature.

How to Serve

A square piece of moist, light brown cake with a soft, crumbly texture is placed on a white plate with delicate floral patterns. The cake has one thick layer of creamy off-white frosting spread evenly on top, crowned with a smooth, glossy brown sauce dripping down one side, pooling slightly on the plate. In the background, a larger piece of the same cake remains with a missing slice, revealing its dense, moist inside and topped with the same thick layer of creamy frosting. The scene rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt works fine but the texture may be slightly less thick and creamy. Greek yogurt provides extra moisture and richness.

Can I make this cake dairy-free?

Yes, substitute the butter with a vegan butter alternative and use a dairy-free cream cheese for the frosting. Make sure to use a plant-based yogurt as well.