The Best Banana Cake You Will Ever Make
A soft, warmly spiced cake with the nuttiness of brown butter, a crisp coconut meringue, and a filling of vanilla cream and sticky bourbon bananas. Save the caramel for the end, and spoon it over each slice as you serve.
Why You Will Love This Banana Cake
Brown butter depth: nutty, toasty warmth in a tender spiced cake
A crisp coconut meringue: baked right on top of the batter
A luscious filling: soft vanilla cream and sticky bourbon bananas
Salted bourbon caramel: spooned over each slice at the table
At a Glance
Serves 8 to 10 | Prep: 1 hour 20 minutes | Bake: 25 minutes | Plus cooling and 1 hour chilling
Why This Banana Cake Works
The cake layer is built on brown butter. Browned, chilled and softened again, then creamed with regular butter, it brings deep hazelnut-and-caramel notes, while cinnamon, cardamom and nutmeg add gentle warmth.
The meringue bakes directly on top of the batter, so the cake and its crisp, golden crust come out of the oven together. Coconut goes on after the first 10 minutes, while the surface is still tacky, so it sticks and toasts without burning.
Then the cake is halved and stacked with soft vanilla cream and bananas caramelized in butter, brown sugar and bourbon. The caramel left in the pan becomes the sauce, kept back until serving so the meringue stays crisp.
Choosing the Right Bananas
Very ripe, speckled bananas are wonderful for banana bread, but not for this filling. Choose yellow bananas that are sweet but still firm enough to hold their shape in the skillet. They only need a minute or two to turn golden and glazed; they keep softening in the hot caramel.
The Best Banana Cake You Will Ever Make
Serves 8 to 10 | Prep: 1 hour 20 minutes | Bake: 25 minutes | Plus cooling and 1 hour chilling
Ingredients
For the Brown Butter Cake
4 tablespoons unsalted butter, for browning
6½ tablespoons unsalted butter, softened
⅔ cup granulated sugar
1⅓ cups (170 g) all-purpose flour
1 teaspoon baking powder
1½ teaspoons ground cinnamon
1 teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
5 large egg yolks, at room temperature
6 tablespoons whole milk, at room temperature
For the Coconut Meringue
5 large egg whites, at room temperature
1 cup granulated sugar
½ cup unsweetened coconut flakes
For the Vanilla Cream
1½ cups heavy cream, very cold
3 tablespoons powdered sugar
1½ teaspoons vanilla bean paste or pure vanilla extract
Pinch of kosher salt
For the Bourbon Bananas and Caramel
3 medium bananas, ripe but firm
3 tablespoons unsalted butter
¼ cup dark brown sugar
¼ teaspoon ground cinnamon
Pinch of kosher salt
2 tablespoons bourbon
¼ cup heavy cream, plus more if needed
Flaky sea salt
Instructions
Brown the Butter
Heat the oven to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment, leaving an overhang on the sides to lift the cake out later.
Melt the 4 tablespoons butter in a small saucepan over medium heat and keep cooking until it turns deep golden and smells nutty. Pour it, with all the browned milk solids, into a small bowl and refrigerate until firm, then let it soften at room temperature until it matches the consistency of the softened butter.
Make the Cake Batter
Beat the 6½ tablespoons softened butter, the softened brown butter and ⅔ cup sugar until light and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl thoroughly.
Add the flour, baking powder, cinnamon, cardamom, nutmeg and salt and mix on low just until combined. Add the egg yolks and milk and mix just until smooth. Spread evenly in the prepared pan.
Make the Meringue and Bake
In a completely clean, dry bowl, whisk the egg whites until foamy. Gradually add the 1 cup sugar, whisking until glossy, soft peaks form. Rub a little between your fingertips; it should feel mostly smooth, not gritty.
Spread the meringue gently over the batter and bake for 10 minutes.
Scatter the coconut over the still-tacky meringue and bake for another 15 minutes, until the coconut is lightly toasted and the meringue is golden and puffed.
Check the cake underneath: an instant-read thermometer pushed through the meringue into the center of the cake layer (not touching the pan) should read 200°F to 205°F, or a thin skewer should come out without wet batter. Let cool completely in the pan.
Make the Bourbon Bananas and Caramel
Slice the bananas into thick diagonal pieces. Melt the butter in a large skillet over medium heat, add the brown sugar, cinnamon and salt, and let it bubble until smooth and glossy.
Add the bananas in a single layer and cook briefly on each side until golden but still holding their shape.
Take the skillet off any open flame, add the bourbon, then return it to the heat and let it bubble vigorously until the bubbles slow and the sauce lightly coats the bananas. Lift the bananas onto a plate and cool completely.
Return the skillet to low heat, add the ¼ cup cream, and simmer until smooth and glossy. Take it off the heat while it’s still a little thinner than you want; it thickens as it cools. Add a pinch of flaky salt and cool to room temperature, loosening with a teaspoon of cream at a time if needed.
Whip the Vanilla Cream
Whip the cold cream with the powdered sugar, vanilla and a pinch of salt to soft, billowing peaks. Keep it slightly softer than you think you need; it firms as the cake chills.
Assemble and Chill
Lift the cooled cake out of the pan and cut it in half crosswise with a serrated knife.
Place one half on a platter, meringue side up. Spread with the vanilla cream, leaving a small border, and arrange the bananas on top.
Set the second half on top, meringue side up, and refrigerate for 1 hour.
Serve
Cut into generous slices with a serrated knife and spoon the bourbon caramel over each piece just before serving.
Tips for Success
Bring the Cake Ingredients to Room Temperature
Butter, brown butter, yolks and milk at similar temperatures combine smoothly and keep the air created during creaming.
Separate the Eggs Cold
Cold eggs separate cleanly. Then let the yolks and whites lose their chill before using.
Watch the Brown Butter Closely
It goes from nutty to burnt quickly. If the solids turn black or smell bitter, start again.
Match the Butter Textures
The brown butter and regular butter should be equally soft, never melted, so they cream evenly.
Don’t Overmix the Batter
Once the flour goes in, mix only until combined for a tender cake.
Keep the Meringue Bowl Spotless
Any trace of grease or yolk can stop the whites from whipping.
Add the Sugar Gradually
It gives the sugar time to dissolve for a smooth, glossy meringue.
Stop at Soft, Glossy Peaks
The meringue doesn’t need to be stiff and dry.
Check the Cake Under the Meringue
The meringue can look done before the cake is. Use a thermometer or skewer.
Cool Everything Before Assembling
Warm cake or bananas will melt the cream and make the layers slide.
Add the Caramel at the Table
Pouring it over the whole cake softens the meringue. Spoon it over each slice instead.
Common Mistakes to Avoid
Burning the brown butter: bitter flavor throughout the cake
Using overripe bananas: they collapse in the skillet
Crowding the skillet: the bananas steam and break
Over-reducing the caramel: it sets too thick once cool
Whipping the cream too stiff: it turns grainy as the cake chills
Skipping the chill: the layers slide when you slice
What to Serve with Banana Cake
Extra bourbon caramel at the table
A scoop of vanilla ice cream
Coffee or espresso
A small glass of bourbon or dessert wine
How to Store
Fridge: cover and refrigerate the assembled cake for up to 2 days; the meringue softens over time.
Caramel: keep, covered, in the fridge for up to 1 week; warm gently before serving.
Make ahead: bake the cake and make the caramel a day ahead, then fill and assemble on the day.
Frequently Asked Questions
Can I make this banana cake without bourbon?
Yes. Leave it out, or use 2 tablespoons of apple juice with a splash of vanilla.
Can I make it ahead?
Bake the cake and make the caramel a day ahead. Assemble on the day for the crispest meringue.
Why is my meringue gritty?
The sugar hasn’t fully dissolved. Add it more gradually and keep whisking until it feels smooth between your fingers.
What can I do with leftover egg yolks or whites?
This recipe uses all 5 eggs: the yolks in the cake and the whites in the meringue.
Can I use vanilla extract instead of paste?
Yes, use the same amount.
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Recommended Equipment
Make this recipe easier with the right tools: Stand Mixer, Sauce Pan, Stainless Steel Frying Pan, Silicone Spatula, Digital Scale, Instant Read Thermometer, Precut Parchment, and Chef Cooling Rack.
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