Brown Butter Banana Cake (Print Version)
Moist banana cake with nutty brown butter, finished with thick cream cheese frosting for a decadent dessert.
# What You Need:
→ Brown Butter Banana Cake
01 - 3/4 cup (1.5 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:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper, leaving an overhang on the sides for easy removal.
02 - Place unsalted butter in a medium saucepan over medium heat. Stir continuously as the butter melts, foams, and eventually develops a golden brown color with a nutty aroma, approximately 5 to 7 minutes. Remove from heat immediately 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 thoroughly incorporated. Add eggs one at a time, mixing well 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. Be careful not to overmix, as this can result in a dense texture.
06 - Pour the batter evenly into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cake to cool completely in the pan set on a wire rack. Do not apply frosting while the cake is still warm.
08 - Using a hand mixer or stand mixer, beat the softened cream cheese and softened butter together until creamy and completely smooth. Gradually add the sifted powdered sugar, vanilla extract, and salt, continuing to beat until the frosting becomes thick and fluffy.
09 - Spread the frosting generously and evenly over the completely cooled cake. For cleaner slices, refrigerate briefly before cutting into squares.
# Expert Advice:
01 -
- The brown butter transforms familiar banana cake into something guests will ask about by name.
- That cream cheese frosting is thick enough to stand tall and tangy enough to balance every sweet crumb beneath it.
- It uses a single pan and comes together without any fussy layering or decorating skills.
02 -
- Brown butter can go from perfect to burnt in under a minute, so stay at the stove and never walk away while it is cooking.
- Cooling the cake completely before frosting is nonnegotiable, because even slightly warm cake will cause the frosting to slide right off.
- This cake tastes even better the next day as the flavors settle and the crumb becomes more moist.
03 -
- Strain the browned butter through a fine mesh sieve if you want a smoother batter, though leaving the toasted milk solids in adds deeper flavor.
- Beat the cream cheese and butter for at least two full minutes before adding sugar, because this aeration is what makes the frosting thick rather than runny.