Banana Brown Butter Cake
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.
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!