If you love banana bread or classic banana cake, then this banana brown butter cake is about to become your new favorite dessert!
The rich, nutty flavor of brown butter elevates the moistness and sweetness of ripe bananas, creating a cake that’s both comforting and indulgent.
Perfect for any occasion, from family gatherings to special celebrations, this cake is sure to impress. I’ve spent some time perfecting this recipe, and I’m excited to share it with you.
The brown butter adds a delightful depth of flavor that you won’t find in your average banana cake. Let’s dive right into this scrumptious recipe!
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?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Course: Dessert
Calories: 310
Cuisine: American
Yield: 10 servings
Equipment Needed
- Mixing bowls
- Hand mixer or whisk
- 9×13 inch baking pan (or 2 smaller cake pans)
- Saucepan (for browning butter)
- Spatula or spoon
- Cooling rack (optional)
Ingredients
- 2-3 ripe bananas (about 1 ½ cups mashed)
- 1 cup salted butter, browned and solidified
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup brown sugar (not packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream or plain yogurt (for extra moisture)
- ¼ cup canola oil
- 1 ½ cups Plain Whole Milk Lifeway Kefir (room temperature)
How To Make Banana Brown Butter Cake
1. Melt the butter in a saucepan over medium heat. Stir frequently until it turns golden brown with a nutty aroma, about 5-7 minutes. Let it cool and solidify.
2. In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
3. In a separate bowl, mash the ripe bananas until smooth. Set aside.
4. In a large mixing bowl, beat together the browned butter, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream or yogurt, canola oil, and kefir.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the mashed bananas.
6. Pour the batter into a greased 9×13 inch baking pan (or divide into two smaller pans) and smooth the top. Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely. Slice and serve!
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!
✦ Frosting: While the brown butter frosting is absolutely delicious, you can skip it if you prefer a lighter cake. The cake itself is rich and flavorful, even without the frosting.
✦ Storage: Store the cake in an airtight container at room temperature for up to 3 days. It also freezes well if you’d like to make it ahead of time. Just wrap it tightly in plastic wrap before freezing.
Best Serving ideas
For the best serving ideas, I recommend enjoying this banana brown butter cake on its own with a cup of coffee or tea.
If you want to elevate it further, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of indulgence, drizzle some caramel sauce on top or garnish with chopped toasted nuts like walnuts or pecans.
This cake also pairs wonderfully with fresh berries for a burst of freshness that balances the rich, buttery flavor. Whether for a casual snack or a special dessert, it’s sure to impress!
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.
FAQs
Can I use regular butter instead of brown butter for this cake?
While regular butter will work in a pinch, the brown butter is what gives this cake its rich, nutty flavor. If you skip the brown butter, you’ll miss out on the depth of taste that makes this cake so special. I highly recommend browning the butter for the best result!
How ripe should the bananas be for this cake?
The riper, the better! Overripe bananas, with brown spots on the peel, are ideal for this cake. They are sweeter and mash easily, giving the cake its natural sweetness and moisture. If your bananas aren’t very ripe, you can speed up the ripening process by placing them in a paper bag for a day or two.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day ahead and stored at room temperature in an airtight container. In fact, the flavors develop even more after resting. If you plan to freeze it, wrap it tightly in plastic wrap and foil, and it should stay fresh for up to 3 months. Just thaw it overnight before serving.
Can I make this cake without frosting?
Yes, the cake is delicious on its own without the frosting! The brown butter cake is moist and flavorful, and it doesn’t necessarily need frosting to be a standout dessert.
What can I substitute for sour cream in this recipe?
If you don’t have sour cream, you can use plain yogurt as a substitute. The yogurt will provide similar moisture and tanginess. Alternatively, buttermilk can work as well, but it may slightly alter the texture and flavor.
Conclusion
This banana brown butter cake is a delightful twist on the classic banana cake that brings out the best in both flavors and textures.
The rich, nutty brown butter enhances the sweetness of ripe bananas, resulting in a moist and flavorful cake that’s perfect for any occasion.
Whether you choose to enjoy it on its own or add a decadent frosting, this cake is sure to impress your family and friends.
Simple yet sophisticated, it’s a great way to turn humble bananas into an unforgettable treat. I hope you enjoy making (and eating!) this cake as much as I do.
More Delicious Cake Recipes
Vanilla Nothing Bundt Cake Recipe – Bakery
Strawberry Float Cake Recipe – Taste of Summer
Heavenly – Brown Butter Cake Recipe
French Vanilla Cake Recipe – Bakery Cooks
French Vanilla Cake Mix Recipes – Magic
Vanilla Wafer Cake Recipe – No-Flour
Banana Brown Butter Cake
Equipment
- Mixing bowls
- Hand mixer or whisk
- 9×13 inch baking pan (or 2 smaller cake pans)
- Saucepan (for browning butter)
- Spatula or spoon
- Cooling rack (optional)
Ingredients
- 2-3 ripe bananas about 1 ½ cups mashed
- 1 cup salted butter browned and solidified
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup brown sugar not packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream or plain yogurt for extra moisture
- ¼ cup canola oil
- 1 ½ cups Plain Whole Milk Lifeway Kefir room temperature
Instructions
- Melt the butter in a saucepan over medium heat. Stir frequently until it turns golden brown with a nutty aroma, about 5-7 minutes. Let it cool and solidify.
- In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
- In a separate bowl, mash the ripe bananas until smooth. Set aside.
- In a large mixing bowl, beat together the browned butter, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream or yogurt, canola oil, and kefir.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the mashed bananas.
- Pour the batter into a greased 9×13 inch baking pan (or divide into two smaller pans) and smooth the top. Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely. Slice and serve!