I love creating desserts that not only taste amazing but also bring joy to every occasion. One of my favorite creations is this banana cake with brown butter frosting.
The combination of ripe, sweet bananas and a light, fluffy cake makes it a true crowd-pleaser. Topped with rich brown butter frosting, it adds a warm, nutty flavor that perfectly balances the sweetness of the banana.
This banana cake with brown butter frosting is always a hit for birthdays, special celebrations, or a cozy treat at home.
Made with love and the finest ingredients, it’s a perfect dessert that will have everyone asking for seconds!
In this blog post, I’ll walk you through how to make a banana cake with brown butter frosting from scratch.
I’ll also share some tips, variations, and health benefits so you can make this dessert your own. Let’s dive in!
How To Prepare Banana Cake With Brown Butter Frosting?
Recipe Overview
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes
Course: Dessert
Difficulty: Medium
Cuisine: American
Yield: 8-10 servings
Equipment Needed
- 2 round 9-inch cake pans (or 1 if you prefer to bake in batches)
- Electric mixer (or whisk and bowl)
- Spatula
- Cooling rack
- Saucepan (for the brown butter)
- Mixing bowls
Ingredients
For the Banana Cake:
- 2 ripe bananas (mashed)
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ⅓ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk (or substitute with whole milk)
- 2 tablespoons sour cream or plain yogurt (optional for extra moisture)
For the Brown Butter Frosting:
- ⅓ cup unsalted butter (for frosting)
- 1 ½ cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (depending on consistency)
- Pinch of salt
How to Make Banana Cake with Brown Butter Frosting
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. Mash the bananas in a bowl until smooth. Set aside.
3. Whisk the dry ingredients: In a medium bowl, combine 1 ¼ cups flour, baking soda, salt, and cinnamon (if using). Set aside.
4. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
5. Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
6. Add the mashed bananas: Stir in the mashed bananas until evenly combined.
7. Mix the wet and dry ingredients: Add the dry ingredients to the wet mixture in two batches, alternating with the buttermilk. Start and finish with the flour mixture. Stir until just combined. If using, fold in the sour cream or yogurt for extra moisture.
8. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Make the brown butter frosting: In a small saucepan, melt ⅓ cup butter over medium heat. Once melted, continue cooking, swirling the pan, until the butter turns golden brown and smells nutty (about 4-5 minutes). Remove from heat and allow it to cool for a few minutes.
10. Frost the cake: In a medium bowl, beat the browned butter with powdered sugar, vanilla extract, and a pinch of salt. Add milk, one tablespoon at a time, until you reach your desired frosting consistency. Once the cake is completely cool, spread the brown butter frosting on top.
Notes
Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.
Brown butter can be tricky, so keep a close eye on it while cooking. Once it turns golden and fragrant, immediately remove it from heat to prevent burning.
If you’re not a fan of brown butter, you can substitute regular butter in the frosting, though you’ll lose that signature caramelized flavor.
Nutritional Amount (per serving)
| Nutrition | Amount |
|---|---|
| Calories | 345 kcal |
| Carbohydrates | 48g |
| Protein | 3g |
| Fat | 15g |
| Cholesterol | 45mg |
| Sodium | 180mg |
| Sugar | 32g |
Please note that nutrition facts are estimates and can vary based on specific ingredients used.
Serving Suggestions
For an extra touch, serve your banana cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Fresh berries like strawberries or raspberries complement the rich flavor of the brown butter frosting. You could also drizzle a little caramel sauce on top for added sweetness.
For a festive twist, garnish with chopped nuts such as walnuts or pecans for some crunch and added texture.
Tips And Variations
Tips
➤Make sure your bananas are ripe for the best flavor. Overripe bananas, with brown spots, will give the cake a richer taste.
➤You can make this recipe ahead of time and store the cake in an airtight container for up to 3 days.
➤If you want to make a lighter version, you can substitute half of the butter with applesauce or Greek yogurt in the banana cake recipe.
Variations
➤Vegan Version: Replace the butter with vegan butter and use plant-based milk (like almond or soy milk). For eggs, use flax eggs or applesauce.
➤Nutty Addition: Stir chopped walnuts or pecans into the cake batter for added texture and flavor.
➤Spiced Banana Cake: Add ground nutmeg or allspice to the dry ingredients to introduce more complexity to the flavor.
Health Benefits
While this banana cake with brown butter frosting is definitely an indulgence, there are a few health benefits to the ingredients:
✔Bananas: Rich in potassium, vitamin C, and dietary fiber, bananas are a great way to boost heart health and digestion.
✔Brown Butter: Although higher in fat, brown butter contains antioxidants and adds a rich, nutty flavor that enhances the cake’s overall flavor profile.
✔Whole Wheat Flour: You can easily swap in whole wheat flour for all-purpose flour to increase the fiber content of the cake.
How To Store Leftovers
To store leftovers of your banana cake with brown butter frosting, cover the cake tightly with plastic wrap or place it in an airtight container.
Keep it in the refrigerator for up to 3-4 days to maintain freshness. For longer storage, you can freeze individual slices, wrapped well in plastic wrap and foil, for up to 2-3 months. Just thaw before serving for a fresh taste!
Conclusion
And that’s the end of this delicious journey to creating the perfect banana cake with brown butter frosting! I hope you enjoy baking it as much as I do.
This banana cake with brown butter frosting is sure to become a favorite for family gatherings, celebrations, or any time you’re craving something sweet and comforting.
The combination of soft banana cake and rich brown butter frosting is simply irresistible. Don’t forget to share it with your loved ones – a homemade cake always tastes better when enjoyed together.
Happy baking, and I can’t wait to hear how it turns out! Enjoy every bite!
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Banana Cake With Brown Butter Frosting
Equipment
- 2 round 9-inch cake pans (or 1 if you prefer to bake in batches)
- Electric mixer (or whisk and bowl)
- Spatula
- Cooling rack
- Saucepan (for the brown butter)
- Mixing bowls
Ingredients
For the Banana Cake:
- 2 ripe bananas mashed
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ⅓ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk or substitute with whole milk
- 2 tablespoons sour cream or plain yogurt optional for extra moisture
For the Brown Butter Frosting:
- ⅓ cup unsalted butter for frosting
- 1 ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk depending on consistency
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Mash the bananas in a bowl until smooth. Set aside.
- Whisk the dry ingredients: In a medium bowl, combine 1 ¼ cups flour, baking soda, salt, and cinnamon (if using). Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Add the mashed bananas: Stir in the mashed bananas until evenly combined.
- Mix the wet and dry ingredients: Add the dry ingredients to the wet mixture in two batches, alternating with the buttermilk. Start and finish with the flour mixture. Stir until just combined. If using, fold in the sour cream or yogurt for extra moisture.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the brown butter frosting: In a small saucepan, melt ⅓ cup butter over medium heat. Once melted, continue cooking, swirling the pan, until the butter turns golden brown and smells nutty (about 4-5 minutes). Remove from heat and allow it to cool for a few minutes.
- Frost the cake: In a medium bowl, beat the browned butter with powdered sugar, vanilla extract, and a pinch of salt. Add milk, one tablespoon at a time, until you reach your desired frosting consistency. Once the cake is completely cool, spread the brown butter frosting on top.