Banana Brown Butter Cake – Step-by-Step Guide

Banana Brown Butter Cake is a rich, moist dessert made from ripe bananas and deeply flavorful browned butter. I have years of experience making this cake in my home kitchen.

The standout feature of this Banana Brown Butter Cake is the nutty, caramelized depth the browned butter adds to the banana base.

This Banana Brown Butter Cake rises beautifully and delivers a soft, tender crumb. I’ve baked it countless times, refining each step for the best results.

Now, I’ll walk through the complete process, showing how to create this classic Banana Brown Butter Cake using my proven step-by-step method for guaranteed success.

Why You’ll Love This Banana Brown Butter Cake

✔ Rich Flavor: The brown butter brings a nutty, caramelized flavor that complements the natural sweetness of the bananas.

✔ Perfect Texture: This cake is incredibly moist with a light crumb, thanks to the ripe bananas and the brown butter.

✔ Easy to Make: You only need basic ingredients, and the process is straightforward, making it a great option for both beginner and experienced bakers.

How To Prepare Banana Brown Butter Cake?

Let’s bake this Banana Brown Butter Cake together with easy-to-follow steps and helpful tips. I’ll share the tools that make the process smoother, but don’t worry if you don’t have them all.

Using simple equipment, you can still achieve a moist, delicious cake full of rich, comforting flavors.

Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Course: Dessert

Calories: 310

Cuisine: American

Yield: 10 servings

Kitchen Utensils

• Medium saucepan (for browning butter)
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Whisk
• Measuring cups and spoons
• 9×13-inch baking pan
• Cooling rack

Ingredients

For the Cake:

• 1 cup granulated sugar
• ½ cup light brown sugar
• 16 tablespoons (2 sticks) unsalted butter, browned and cooled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups all-purpose flour
• ⅔ cup buttermilk
• 1⅓ cups mashed ripe bananas (about 3 large bananas)
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract

For the Cream Cheese Icing:

• ½ cup (1 stick) unsalted butter, browned and then re-solidified
• 8 oz block cream cheese, softened to room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

How To Make Banana Brown Butter Cake

1. Brown the Butter:

In a medium saucepan, melt 2 sticks of unsalted butter over medium heat. Stir frequently as the butter melts, foams, and eventually turns golden brown with a nutty aroma. This takes about 5–7 minutes. Immediately transfer it to a heatproof bowl and allow it to cool to room temperature.

2. Preheat and Prep:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.

3. Mix the Wet Ingredients:

In a large mixing bowl, whisk the cooled brown butter with the granulated sugar and brown sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, buttermilk, and vanilla extract until smooth.

4. Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Make the Batter:

Gradually add the dry ingredients to the wet mixture. Mix just until combined; do not overmix. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

6. Bake:

Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.

7. Prepare the Icing:

Brown ½ cup of butter the same way as before and let it solidify back into a soft, spreadable consistency (you can refrigerate it slightly to speed this up). In a mixing bowl, beat the softened brown butter and cream cheese until smooth and fluffy. Gradually add powdered sugar, then mix in vanilla extract. Beat until light and creamy.

8. Frost and Serve:

Spread the cream cheese icing generously over the cooled banana cake. Slice and serve. Refrigerate leftovers for up to 4 days.

Special Notes

✦ Brown Butter: Be sure not to rush the browning process. If you heat it too quickly, you risk burning the butter. Take your time, and you’ll enjoy the best flavor!

✦ Banana Ripeness: The riper the bananas, the sweeter and more flavorful your cake will be. If your bananas are on the verge of becoming overripe, they are perfect for this recipe!

Why My Recipe Works

This Banana Brown Butter Cake recipe works because every ingredient and step is chosen with purpose. Browning the butter builds deep, nutty flavor that enhances the natural sweetness of ripe bananas.

Using both granulated and light brown sugar adds complexity and moisture. Buttermilk brings tenderness and balance, keeping the crumb soft without being too dense.

Room temperature eggs ensure even mixing, while the right blend of baking soda and baking powder gives a perfect rise.

The cream cheese frosting adds a tangy contrast to the rich cake. Years of hands-on experience have fine-tuned each detail for reliable, delicious results every time.

Best Serving Ideas

Banana Brown Butter Cake shines on its own but pairs beautifully with a few thoughtful touches. Serve it slightly warm with a scoop of vanilla bean ice cream for a comforting dessert.

Add a drizzle of warm caramel sauce or a dusting of cinnamon for extra flavor. Fresh sliced bananas or chopped toasted pecans on top of the cream cheese frosting add texture and visual appeal.

For brunch or afternoon tea, cut into small squares and serve with hot coffee or spiced chai. It’s also excellent chilled from the fridge, making it a versatile treat for both casual and special moments.

Tips for the Perfect Banana Brown Butter Cake

1. Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots.

2. Don’t overmix the batter: Overmixing can lead to a dense, tough cake. Mix just until the ingredients are combined.

3. Cool the brown butter: Let the browned butter cool slightly before mixing it into the batter. This prevents it from cooking the eggs and altering the texture of the cake.

4. Store leftovers properly: This cake stays moist for days. Store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Health benefits Banana Brown Butter Cake

Banana Brown Butter Cake offers some health benefits thanks to its key ingredients. Bananas provide natural sweetness along with essential nutrients like potassium, vitamin C, and dietary fiber, which support heart health and digestion.

Using browned butter adds healthy fats that can improve flavor while supplying fat-soluble vitamins like A and E. The cake also contains eggs, which are a good source of protein and important vitamins.

While this Banana Brown Butter Cake is still a treat with sugar and fat, using ripe bananas helps reduce the need for extra sugar, making it a slightly healthier dessert option compared to many others.

Additions And Substitutions

Additions:

• Nuts: Toasted walnuts, pecans, or almonds can be folded into the batter for extra crunch.
• Spices: Cinnamon, nutmeg, or ground ginger add warm spice notes that complement the banana flavor.
• Chocolate: Chocolate chips or chunks mix well for a sweeter twist.

Substitutions:

• Butter: You can use browned ghee or clarified butter if preferred.
• Flour: Substitute all-purpose flour with whole wheat pastry flour for a nuttier texture, but the cake will be denser.
• Sweeteners: Swap granulated sugar for coconut sugar or maple syrup (reduce liquid slightly).
• Buttermilk: Use plain yogurt or milk with a teaspoon of lemon juice as a buttermilk alternative.

FAQs

Conclusion

My easy and delicious Banana Brown Butter Cake is a recipe I truly enjoyed making. Every step comes together smoothly, and the final result is full of rich flavor and soft texture.

The browned butter adds something special that makes this Banana Brown Butter Cake stand out. After baking and tasting it, I felt proud and satisfied.

You should try it too you’ll enjoy the process and love the outcome. Once you make Banana Brown Butter Cake, you’ll want to bake it again and again. Simple, rewarding, and absolutely worth it.

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Heavenly – Brown Butter Cake Recipe

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Banana Brown Butter Cake

Lipia

Banana Brown Butter Cake is a rich and moist dessert made with ripe bananas and brown butter, which adds a nutty, caramelized flavor. The cake is typically made by browning butter, mashing bananas, and combining them with flour, sugar, eggs, and vanilla. It’s baked until golden and can be topped with frosting or served plain.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 10 servings

Calories 310 kcal

Equipment

• Medium saucepan for browning butter
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Whisk
• Measuring cups and spoons
• 9×13 inch baking pan
• Cooling rack

Ingredients

  

For the Cake:

• 1 cup granulated sugar
• ½ cup light brown sugar
• 16 tablespoons 2 sticks unsalted butter, browned and cooled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups all-purpose flour
• ⅔ cup buttermilk
• 1⅓ cups mashed ripe bananas about 3 large bananas
• 3 large eggs at room temperature
• 2 teaspoons vanilla extract

For the Cream Cheese Icing:

• ½ cup 1 stick unsalted butter, browned and then re-solidified
• 8 oz block cream cheese softened to room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

Brown the Butter:

• In a medium saucepan, melt 2 sticks of unsalted butter over medium heat. Stir frequently as the butter melts, foams, and eventually turns golden brown with a nutty aroma. This takes about 5–7 minutes. Immediately transfer it to a heatproof bowl and allow it to cool to room temperature.

Preheat and Prep:

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.

Mix the Wet Ingredients:

• In a large mixing bowl, whisk the cooled brown butter with the granulated sugar and brown sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, buttermilk, and vanilla extract until smooth.

Combine the Dry Ingredients:

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Make the Batter:

• Gradually add the dry ingredients to the wet mixture. Mix just until combined; do not overmix. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

Bake:

• Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.

Prepare the Icing:

• Brown ½ cup of butter the same way as before and let it solidify back into a soft, spreadable consistency (you can refrigerate it slightly to speed this up). In a mixing bowl, beat the softened brown butter and cream cheese until smooth and fluffy. Gradually add powdered sugar, then mix in vanilla extract. Beat until light and creamy.

Frost and Serve:

• Spread the cream cheese icing generously over the cooled banana cake. Slice and serve. Refrigerate leftovers for up to 4 days.

Notes

✦ Brown Butter: Be sure not to rush the browning process. If you heat it too quickly, you risk burning the butter. Take your time, and you’ll enjoy the best flavor!

✦ Banana Ripeness: The riper the bananas, the sweeter and more flavorful your cake will be. If your bananas are on the verge of becoming overripe, they are perfect for this recipe!

Keyword Banana Brown Butter Cake