Instructions

1. Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper letting the two long ends hang over the edges by at least 2 inches. Butter the top of the parchment and set aside 
2. Brown the butter: Melt the butter in a small saucepan, cooking and stirring until the butter is just browned (be careful not to cook too long or it’ll burn). Set aside to cool slightly before adding to the cake batter
3. Make the Cake Batter: In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk together the bananas, sour cream, brown sugar, eggs and vanilla. Then whisk in the browned butter. Scrape into baking pan and smooth the top with a small offset spatula or butter knife. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely before frosting
4. Prepare Salted Caramel: In medium saucepan, heat sugar over medium heat, stirring constantly. Don’t worry when you see the sugar becoming clumpy. It will begin to melt into an amber colored liquid as you continue to heat and stir it. Keep an eye on it, as you don’t want it to burn. Once sugar is completely melted, add in butter (be careful, it may splatter!) and whisk until fully incorporated. Slowly drizzle in the heavy cream while stirring the mixture. Boil for one minute then remove from the heat and stir in the salt. Allow to cool while you make the buttercream
5. Make the Buttercream:  In the bowl of a stand mixer with the paddle attachment affixed, combine the confectioner’s sugar, butter and heavy cream, mixing until light and fluffy, about 3-4 minutes. Turn the mixer off, add in the cooled salted caramel sauce (reserve a small amount to drizzle on top later) and stir to combine evenly
6. Frost the Banana Cake: Spread the buttercream evenly over the cooled cake, then drizzle the reserved salted caramel over top. Cut into small squares and dive in!