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Banana Cake with Brown Butter Frosting Recipe

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3.9 from 15 reviews

Layers of light and fluffy banana cake combined with a silky, nutty brown butter frosting create a decadent dessert perfect for using up overripe bananas. This American classic features the irresistible flavor pairing of banana and brown butter for a moist, rich treat loved by all.

Ingredients

Cake

  • 1 ½ cups (300g) granulated sugar
  • ¾ cup salted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (345g) mashed ripe bananas (about 3–4 medium bananas)
  • 1 cup sour cream, room temperature
  • 2 ½ cups all-purpose flour (353g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Brown Butter Frosting

  • 1 ¼ cups salted butter, divided
  • ⅓ cup (32g) nonfat dry milk powder
  • ⅔ cup heavy cream
  • 1 pound (453g) powdered sugar
  • 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare Cake Pans: Preheat oven to 350°F (177°C). Spray three 8-inch round cake pans with baking spray or line them with parchment paper to ensure easy cake removal.
  2. Cream Butter and Sugar: In a large bowl, beat the sugar and softened butter on medium-high speed for 2 to 3 minutes until the mixture is creamy and light in texture, which helps to aerate the batter.
  3. Add Eggs, Vanilla, Bananas, and Sour Cream: Mix in the eggs and vanilla extract until combined. Then fold in the mashed bananas and sour cream, scraping down the sides and bottom of the bowl to ensure even mixing.
  4. Combine Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Mix just until the dry ingredients are incorporated to avoid overmixing, which can toughen the cake.
  5. Bake the Cake: Divide batter evenly among prepared pans and spread to smooth the top. Bake for 22 to 26 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean. Remove from oven and cool.
  6. Make Brown Butter Mixture: In a small pan over medium-low heat, melt ¼ cup of the butter. Once it starts to foam, add the nonfat dry milk powder and cook, stirring constantly for about 5 minutes until it turns a toasty brown color and emits a nutty aroma. The mixture will become crumbly.
  7. Incorporate Heavy Cream and Cool: Remove from heat and immediately stir in the heavy cream until smooth and combined. Allow this mixture to cool to room temperature (approximately 30 minutes).
  8. Prepare Frosting Base: In a large mixing bowl, beat the remaining 1 cup of butter with the kosher salt and vanilla extract until smooth and creamy.
  9. Add Powdered Sugar and Browned Butter: Add half of the powdered sugar to the butter mixture and beat until combined. Then add the remaining powdered sugar along with the browned butter mixture. Continue beating until the frosting is creamy, smooth, and light in texture.
  10. Frost the Cake: Once the cakes have cooled completely, spread the brown butter frosting evenly between layers and over the top and sides of the cake. Serve and enjoy.

Notes

  • Cream Cheese Frosting Alternative: For a more traditional taste, consider using a cream cheese frosting instead of the brown butter frosting.
  • Storage: Store the cake in an airtight container at room temperature for up to 5 days to keep it moist and fresh.
  • Freezing: For longer storage, individually wrap cake slices in plastic wrap and freeze for up to 2 months. Thaw completely before serving.
  • Frosting Origin: The brown butter frosting recipe is adapted from Bon Appetit magazine.

Find it online: http://bitezly.com/banana-cake-with-brown-butter-frosting-recipe/