Banana Cake With Brown Butter Icing
Banana Cake with Brown Butter Icing is a deliciously moist dessert featuring the natural sweetness of ripe bananas. The fluffy cake is topped with a rich, nutty brown butter icing that adds depth and warmth to each bite. This irresistible combination offers a delightful twist on a classic favorite.
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:
- 2 to 3 ripe bananas about 1 cup mashed
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup milk
- 1/2 cup chopped walnuts plus extra for topping
For the Brown Butter Icing:
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons whole milk add more if needed for desired consistency
- 1 teaspoon vanilla extract
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan (9×9 inches or two round pans). In a medium bowl, mash the ripe bananas until smooth, set aside. In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and the wet ingredients (sour cream and milk) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the mashed bananas and chopped walnuts (save a few for topping).
Bake the Cake:
- Pour the batter into your prepared cake pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Prepare the Brown Butter Icing:
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 5-7 minutes). Remove from heat and let it cool slightly.
- Once the brown butter has cooled, whisk in the powdered sugar, vanilla extract, and milk until smooth. Adjust the consistency by adding more milk if needed.
Assemble the Cake:
- Once the cake has cooled, spread the brown butter icing generously over the top. Sprinkle with the remaining chopped walnuts for extra crunch and flavor.
- Slice, serve, and enjoy your delicious banana cake with brown butter icing!
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.
❖ Storing: This cake stays moist for a few days if stored in an airtight container. You can also refrigerate it if you want it to last a bit longer, but be sure to bring it to room temperature before serving.