Brown Butter Banana Cake (Print Version)
Moist banana cake with nutty brown butter and thick cream cheese frosting, perfect for celebrations.
# What You'll Need:
→ Brown Butter Banana Cake
01 - 3/4 cup (1 1/2 sticks) unsalted butter
02 - 2 cups all-purpose flour
03 - 1 1/2 teaspoons baking powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
10 - 3 ripe bananas, mashed (about 1 1/4 cups)
11 - 1/2 cup sour cream
12 - 1/4 cup whole milk
→ Thick Cream Cheese Frosting
13 - 8 oz cream cheese, softened
14 - 1/2 cup (1 stick) unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 2 teaspoons pure vanilla extract
17 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper, leaving overhang on the sides for easy removal.
02 - Melt the unsalted butter in a medium saucepan over medium heat. Stir continuously as it foams, watching carefully, until it turns a golden amber color and releases a nutty aroma, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
03 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, combine the browned butter with granulated sugar and brown sugar. Beat until well incorporated. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract, mashed bananas, sour cream, and whole milk until smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Take care not to overmix to keep the cake tender.
06 - Pour the batter into the prepared pan, spreading it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
07 - Transfer the pan to a wire rack and let the cake cool completely before frosting.
08 - Using a hand mixer or stand mixer, beat the softened cream cheese and butter together until creamy and lump-free. Gradually add sifted powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is thick, fluffy, and smooth.
09 - Spread the frosting generously and evenly over the cooled cake. For cleaner slices, chill the frosted cake briefly before cutting into squares. Store any leftovers covered in the refrigerator for up to 4 days.
# Expert Advice:
01 -
- The brown butter transforms ordinary banana cake into something that tastes like it took all day, even though it comes together in about an hour.
- That cream cheese frosting is thick enough to stand a spoon in, and it pairs beautifully with the nutty undertones of the cake.
02 -
- Watch the butter like a hawk when browning it, because it goes from perfectly toasted to burnt in roughly ten seconds and there is no fixing it once that happens.
- The cake must be completely cool before frosting, and I mean room temperature all the way through, not just the surface.
03 -
- If your frosting feels too soft to spread neatly, refrigerate it for ten minutes and it will firm up to the perfect consistency.
- Swirl a little extra mashed banana into the frosted top right before serving for a beautiful rustic look and a burst of fresh banana flavor.