Salted Caramel Brown Butter Banana Cake

For the cake: Start by adding 0.5 cup of unsalted butter to a small skillet on medium heat. Allow your butter to melt and brown, stirring occasionally. This takes about 5-7 minutes. Once browned, remove from the heat and allow to cool for 10 minutes.

Using a stand mixer, add your 2 ripe bananas and mix until smooth. Add the cooled browned butter and 0.5 cup granulated sugar, 0.33 cup brown sugar. Mix on medium speed for 2 minutes before adding in your 2 eggs and 1 teaspoon vanilla extract. Mix again for 2 minutes and add your 1 cup whole milk and 0.25 cup plain Greek yogurt.

Once all your wet ingredients are combined, add your dry ingredients (2.25 cups all-purpose flour, 1 tsp baking soda, 0.5 tsp baking powder, 0.25 tsp salt) and mix until all the dry bits are completely mixed in.

Place your batter in a lined 8x8 baking dish and bake on 350F for 45-48 minutes.

While your cake is baking, make your caramel and frosting.

For the Caramel Sauce: Start by adding 0.5 cup brown sugar and 4 tbsp unsalted butter to a small saucepan on medium heat. Allow this to melt and come together for 5 minutes. Slowly add in 0.5 cup heavy cream, 1 tsp vanilla extract, and a pinch of salt until a thick caramel forms. This only takes about 2 minutes. Remove from the heat and transfer to a clean bowl.

For the Icing: Add 8 oz soft cream cheese and 8 tbsp soft unsalted butter to a stand mixer with a whisk attachment. Mix on high for 2 minutes before adding 2 cups confectioners sugar, 1 tbsp milk, 1 tsp vanilla extract, and 0.5 tsp cinnamon. Mix on high for 2 minutes.

Once your cake completely cools, poke holes in it and add your caramel. Allow this to seep into your cake, then frost with the cream cheese icing and enjoy!