This moist banana cake is topped with a rich brown butter cream cheese frosting and is the perfect bakery-worthy dessert to use up overripe bananas.
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Recipe details
I love this banana cake recipe because it’s so decadent and flavorful. If you love bananas, this dessert will blow your mind. It’s the perfect level of rich, tangy, and sweet. You will love this recipe.
Taste: Sweet banana, tangy buttercream, and rich brown sugar give this cake a delicious flavor. The brown butter frosting has a savory, nutty flavor with a hint of caramel. Texture: This cake is super moist with sour cream and buttermilk. The frosting is smooth and creamy, making it a rich topping that complements the banana cake. Time: This recipe takes just over an hour. Easy: Requires a fair amount of ingredients, but not too difficult to make. The cake is simple and the brown butter cream cheese frosting doesn’t require much effort.
what you need
Ingredient memo
Bananas – Use ripe, spotted bananas. The riper it gets, the sweeter it becomes. All-purpose flour – This is the base of the cake. Sugar – Granulated sugar and brown sugar are used to sweeten the cake. Brown sugar also moistens the dough and enriches its flavor. Eggs – make the cake fluffier and bind the ingredients together. Sour Cream – Adds moisture and a slight tangy flavor. Buttermilk – This is also a little tangy and makes the cake moist and delicious. Baking powder and baking soda – This will add air to the cake and make it fluffy. Cinnamon – This spice complements the banana flavor nicely. Vanilla Extract – Adds vanilla flavor to cakes and icing. Cream cheese – This is the base for the frosting. It will have a creamy and tangy taste. Let stand until room temperature. Butter – Use unsalted butter for delicious buttercream frostings and cakes. Powdered Sugar – This fine sugar mixes smoothly into the frosting and keeps it nice and creamy.
Replace with add-in
Add Chocolate Chips – To satisfy your chocolate sweet tooth, you can add chocolate chips to your cake. Instead of Sour Cream – Using plain Greek yogurt instead of sour cream adds a healthy dose of protein to your cake while preserving its tangy flavor. Add nuts – Brown butter has a natural nutty flavor, so adding toasted walnuts or pecans will really enhance that flavor. Substitute other spices – You can use nutmeg or cardamom along with or in place of cinnamon for a different warm, spicy flavor.
How to make banana cake
Preheat and prepare the pan. Preheat oven to 350°F. Grease a 9×13 mold with oil and line with parchment paper. Mix wet ingredients. In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar. Mix eggs and vanilla. Add eggs and vanilla. Whisk until smooth. Add bananas, sour cream, and buttermilk. Mix mashed banana, buttermilk, and sour cream.
Combine dry ingredients. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Combine wet and dry. Mix the dry ingredients into the wet ingredients. Do not over mix.
Bake a cake. Pour the banana cake batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Let it cool down. Let cool completely before frosting.
Brown the butter. Heat the butter in a light-colored saucepan over medium heat, stirring frequently, until bubbly, nutty, and the milk solids are golden brown, then remove from the heat immediately to avoid burning. Let the butter cool. Immediately transfer the browned butter to another bowl. Let cool slightly, then refrigerate until it begins to firm up a bit.
Pro tip: Use a light-colored pan, such as stainless steel, so you can easily see the milk solids brown and know when the butter is done.
Mix butter, cream cheese, vanilla, and salt. In a large bowl, add the chilled brown butter, softened cream cheese, vanilla, and salt and mix with an electric hand mixer until smooth. Add powdered sugar to form a cake. Mix in the powdered sugar until smooth and fluffy. Frost the banana cake, slice and enjoy.
recipe tips
Mash the bananas – Before adding the bananas to the cake batter, mash them with a fork or potato masher to mix well without lumps. Let the cake cool – do not add frosting to the pancake. This is because the butter and cream cheese in the frosting will melt and become runny. Let cool completely before icing. Don’t burn the butter – Be very careful as the butter can burn quickly. Remove from heat as soon as the milk solids begin to brown and the browned butter smells nutty. Add the powdered sugar in several batches. Add this fine sugar slowly. Adding too much or mixing too quickly can create dust. Add in batches and mix thoroughly.
FAQ
The secret to a delicious banana cake is to use ripe bananas for the best flavor, use both oil and butter in the cake for flavor and moistness, and add brown sugar for moistness and rich sweetness.
Banana bread is denser than banana cake, less sweet, and less cloudy. Banana cake is fluffier and more moist than the original cake, sweeter and topped with frosting. This recipe uses brown butter cream cheese frosting, which has a nutty, caramel flavor that complements the banana flavor well.
offer suggestions
This homemade banana cake is so versatile that it can be eaten with other desserts and dishes. Enjoy with fruity desserts, toppings, and nutty sweets.
Make this recipe in advance
Make ahead: You can prepare the brown butter cream cheese frosting ahead of time and store it in the refrigerator until you are ready to frost the cake. It will be easier to apply if you let it sit for 20 minutes before icing.
Storage: This banana cake can be stored in an airtight container in the refrigerator for up to a week.
Freezing: This cake can be frozen in a Ziploc freezer bag for up to 3 months without frosting. You can freeze the frosting, but just thaw it in the fridge and whisk it until fluffy before adding it to the thawed cake.
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complete recipe instructions
Banana cake recipe (using the best frosting)
This banana cake recipe is full of fruity sweetness and tangy flavor. Topped with a nutty brown butter cream cheese frosting, you’ll love this decadent dessert.
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Quantity: twenty four
calorie: 290kcal
material
brown butter cream cheese frosting
Instructions
In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar.
Mix mashed banana, buttermilk, and sour cream.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
Mix the dry ingredients into the wet ingredients. Do not over mix.
Pour the banana cake batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Let cool completely before frosting.
Sauté the butter in a light-colored saucepan over medium heat, stirring frequently, until bubbly, nutty, and the milk solids are golden brown, then remove from the heat immediately to avoid burning. Note: Be very careful as the butter can burn quickly.
Immediately transfer the browned butter to another bowl. Let cool slightly, then refrigerate until it begins to firm up a bit.
In a large bowl, add the chilled brown butter, softened cream cheese, vanilla, and salt and mix with an electric hand mixer until smooth.
Add vanilla and salt. Mix well.
Mix in the powdered sugar until smooth and fluffy. Frost the banana cake, slice and enjoy.
nutrition
calorie: 290kcal | carbohydrates: 37g | protein: 3g | fat: 15g | Saturated fat: 8g | Polyunsaturated fats: 1g | Monounsaturated fats: 5g | Trans fat: 0.3g | cholesterol: 53mg | sodium: 146mg | potassium: 112mg | fiber: 1g | sugar: twenty fiveg | Vitamin A: 431IU | Vitamin C: 1mg | calcium: 43mg | iron: 1mg
Hello, I’m Dina, and I’m glad you’re here! I think life is too short for bad coffee and boring meals. With my easy-to-follow step-by-step recipes, you’ll be amazed at how quickly you can whip up healthy, delicious meals. I hope you find something fun to do!
