Delicious Browned Butter Banana Cake Recipe

Ready in: 1 hour · Serves: 12 · Technique: Baking · Storage: Airtight container at room temperature for up to 2 days.

Quick Answer

For a cozy holiday treat, whip up this Browned Butter Banana Cake topped with rich brown sugar frosting, perfect for any occasion.

Ah, the whimsical scent of bananas wafting through my tiny New York City kitchen-a scent that promises warmth, comfort, and a sprinkle of nostalgia. As the holiday season draws near with Thanksgiving and Christmas just around the corner, I find myself constantly reaching for those overripe bananas on my counter. They are the perfect excuse to whip up a delectable treat, and today I'm sharing my journey with a luscious Browned Butter Banana Cake, complete with velvety brown sugar frosting.

A Cozy Holiday Treat

Why You'll Love This Recipe

• The rich, nutty flavor of browned butter elevates the cake to new heights.
• Ripe bananas add natural sweetness and moisture, ensuring each bite is deliciously tender.
• A luscious brown sugar frosting perfectly complements the cake, creating a harmonious flavor balance.
• This recipe is simple enough for any home baker, making it a great addition to your holiday menu.
• The delightful aroma while baking will make your kitchen feel like a cozy bakery.

Ingredients

Gather the following ingredients to make this delectable Browned Butter Banana Cake with Brown Sugar Frosting:

For the Cake:

• 1 cup unsalted butter (2 sticks)
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 to 3 medium ripe bananas, mashed (about 1 cup)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• ½ cup buttermilk

For the Brown Sugar Frosting:

• ½ cup unsalted butter (1 stick)
• 1 cup brown sugar, packed
• ¼ cup heavy cream
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Browned Butter Banana Cake (Step-by-Step)

Follow these steps to create a scrumptious Browned Butter Banana Cake that's perfect for any occasion.

Step 1: Prepare the Cake

Start by browning the butter. In a medium saucepan over medium heat, melt the unsalted butter until it turns a lovely amber color and develops a nutty aroma. Be vigilant to prevent burning, as this can ruin your cake.

Step 2: Cream the Sugars

In a large bowl, combine the browned butter and packed brown sugar. Using a hand mixer or stand mixer, beat until the mixture is creamy and smooth, releasing an irresistible aroma.

Step 3: Add Eggs and Vanilla

Incorporate the eggs individually, beating well after each addition. Stir in the vanilla extract to complete this step.

Step 4: Incorporate Bananas

Mix in the mashed bananas until they're well integrated, adding moisture and enhancing the cake's flavor profile.

Step 5: Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Gradually add this dry mixture to the banana mixture, alternating with the buttermilk. It's best to start and finish with the dry ingredients for a fluffier texture.

Step 6: Bake

Pour the batter into a greased 9x13 inch baking pan. Bake in a preheated oven at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

Step 7: Make the Brown Sugar Frosting

Brown the ½ cup of unsalted butter in a saucepan over medium heat, just like before. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil. Let it boil for 2 minutes, stirring constantly.

Step 8: Mix and Cool

Remove the mixture from heat and allow it to cool for about 20 minutes. Then, beat in the powdered sugar, vanilla extract, and pinch of salt until smooth and creamy.

Step 9: Frost the Cake

Once your cake is completely cool, generously spread the brown sugar frosting over the top, creating a soft, decadent treat that's sure to delight.

Common Mistakes to Avoid

• Burning the butter: Watch closely while browning-there's a fine line between nutty and burnt.
• Overmixing the batter: To keep your cake light and fluffy, mix just until combined.
• Skipping cooling time: Make sure your cake is completely cool before frosting to avoid a melty mess.

Tips and Tricks for Success

• Use overripe bananas for maximum sweetness and moisture-those brown-spotted beauties are perfect!
• Consider adding chopped nuts or chocolate chips for an added crunch or richness.
• If you're short on buttermilk, a quick substitute can be made with regular milk and a teaspoon of vinegar.

Variations

• Swap all-purpose flour for whole wheat flour for a healthier option.
• Replace the brown sugar with coconut sugar for a different flavor profile.
• Incorporate spices like cardamom or ginger for an extra flavor boost.
• Add a layer of cream cheese frosting for a tangy twist.

How to Serve

• Enjoy warm with a scoop of vanilla ice cream.
• Serve it with a dollop of whipped cream on top.
• Pair with a cup of coffee or tea for a cozy treat.
• Slice it for dessert or as a sweet snack throughout the day.

Make Ahead and Storage

• Make Ahead: The cake can be baked a day in advance and stored covered at room temperature.
• Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or chill in the refrigerator for up to a week.
• Reheating: Bring refrigerated cake back to room temperature before serving for optimal flavor.
• Freezing: Cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and aluminum foil.

Recipe Notes / What I Learned

Throughout my testing of this recipe, I discovered that the way brown butter transforms the flavor of the cake is nothing short of magic. Plus, it made my apartment smell like a cozy bakery-a perfect mood for the upcoming holiday season!

Yield and Serving Size

Yield: 12 servings · Serving Size: 1 slice

Nutrition Snapshot

Estimated Nutrition Per Serving: ~300 calories · 3g protein · 40g carbs · 15g fat

Recipe by:

Elena SMITH

Delicious Browned Butter Banana Cake

For a cozy holiday treat, whip up this Browned Butter Banana Cake topped with rich brown sugar frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Group: Ingredients for the Cake

• 1 cup unsalted butter (2 sticks)
• 1 cup brown sugar packed
• 2 large eggs
• 1 tsp. vanilla extract
• 2 to 3 medium ripe bananas (mashed, about 1 cup)
• 1 ½ cups all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp. nutmeg (optional)
• ½ cup buttermilk

Group: Ingredients for the Brown Sugar Frosting

• ½ cup unsalted butter (1 stick)
• 1 cup brown sugar packed
• ¼ cup heavy cream
• 2 cups powdered sugar
• 1 tsp. vanilla extract
• 1 pinch salt

Method

 

1. Start by browning the butter. In a medium saucepan over medium heat, melt the unsalted butter until it turns a lovely amber color and develops a nutty aroma. Be vigilant to prevent burning, as this can ruin your cake.
2. In a large bowl, combine the browned butter and packed brown sugar. Using a hand mixer or stand mixer, beat until the mixture is creamy and smooth, releasing an irresistible aroma.
3. Incorporate the eggs individually, beating well after each addition. Stir in the vanilla extract to complete this step.
4. Mix in the mashed bananas until they’re well integrated, adding moisture and enhancing the cake’s flavor profile.
5. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Gradually add this dry mixture to the banana mixture, alternating with the buttermilk. It’s best to start and finish with the dry ingredients for a fluffier texture.
6. Pour the batter into a greased 9x13 inch baking pan. Bake in a preheated oven at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
7. Brown the ½ cup of unsalted butter in a saucepan over medium heat, just like before. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil. Let it boil for 2 minutes, stirring constantly.
8. Remove the mixture from heat and allow it to cool for about 20 minutes. Then, beat in the powdered sugar, vanilla extract, and pinch of salt until smooth and creamy.
9. Once your cake is completely cool, generously spread the brown sugar frosting over the top, creating a soft, decadent treat that's sure to delight.

Notes

Make sure your cake is completely cool before frosting to avoid a melty mess.

FAQs

1. Can I substitute regular butter for the unsalted butter in this recipe?

Yes, you can use regular butter, but it's recommended to use unsalted butter to have more control over the salt content in the cake and frosting.

2. How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean but with a few moist crumbs. It usually takes about 30-35 minutes at 350°F.

3. Can I use frozen bananas for this recipe?

Absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen, overripe bananas work wonderfully in baking.

4. How long should I let the cake cool before frosting it?

It's best to let the cake cool completely before frosting, which usually takes about 1 hour. This prevents the frosting from melting and sliding off.

5. Can I make this cake ahead of time?

Yes! The cake can be made a day in advance. Just store it in an airtight container at room temperature and frost it right before serving for the best texture.