Banana Cake With Brown Butter Icing
This Banana Cake with Brown Butter Icing blends moist, sweet bananas with a rich, nutty frosting. The browned butter adds depth to the classic banana flavor, creating a comforting and flavorful dessert. Easy to make and full of warmth, this cake offers a perfect balance of textures and tastes, making it a memorable treat for any gathering or quiet moment at home.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Whisk or spatula
- 9×9-inch baking pan or round cake pans
- Small saucepan (for browning butter)
- Cooling rack (optional)
Ingredients
For the Banana Cake:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 ½ teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 4 ripe medium bananas mashed (about 2 cups)
For the Brown Butter Icing:
- ¾ cup unsalted butter cubed
- 4 cups powdered sugar
- ¼ cup heavy cream or whole milk
- 2 teaspoons pure vanilla extract
Instructions
Preheat and Prepare:
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan (or line it with parchment paper for easy removal). If using round pans, also line the bottom with parchment and grease the sides.
Mix the Wet Ingredients:
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy—this takes about 2–3 minutes with a mixer. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
Add Bananas:
- Fold in the mashed bananas to the wet mixture. It’s okay if the batter looks a little lumpy from the banana that’s where the flavor comes from.
Incorporate Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Don’t overmix—it will make the cake dense.
Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely before icing.
Make the Brown Butter Icing:
- In a saucepan over medium heat, melt the butter and let it cook, stirring frequently, until it turns golden brown and develops a nutty aroma—about 5–7 minutes. Remove from heat. Immediately whisk in the powdered sugar, heavy cream (or milk), and vanilla. Keep whisking until smooth and spreadable. Add more cream if needed to reach your desired consistency.
Ice the Cake:
- Once the cake is completely cool, pour or spread the brown butter icing over the top. Use a spatula to smooth it out. The icing will set up slightly as it cools, giving it a lovely finish.
Notes
Special Notes
❖ Banana Ripeness: For the best results, use ripe bananas with plenty of brown spots. These will give the cake a natural sweetness and add extra moisture. ❖ Brown Butter: Don’t rush the brown butter process. It can quickly go from golden to burnt if you’re not careful, so keep an eye on it. If you accidentally burn the butter, you may need to start over with fresh butter. ❖ Icing Consistency: If you prefer a thicker frosting, reduce the milk in the icing. On the other hand, if you’d like a more glaze-like finish, increase the amount of milk for a thinner texture.Nutrition Facts Of Banana Cake with Brown Butter Icing
| Nutrition | Amount |
|---|---|
| Calories | 430 |
| Fat | 21g |
| Saturated Fat | 13g |
| Carbohydrates | 59g |
| Sugar | 43g |
| Protein | 4g |
| Sodium | 290mg |