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Brown Butter Banana Cake Recipe

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4.1 from 11 reviews

This Brown Butter Banana Cake is a moist, flavorful dessert featuring nutty browned butter incorporated into both the cake batter and cream cheese frosting. The cake is made with ripe bananas and buttermilk for tenderness, and finished with a decadent salted caramel drizzle for a perfect balance of sweetness and depth. Ideal for gatherings, this cake yields 16 generous slices.

Ingredients

Brown Butter

  • 2 cups (448 g) unsalted butter

Banana Cake

  • 2 1/4 cups (282 g) all purpose flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) brown butter (from above)
  • 1 1/2 cups (300 g) granulated white sugar
  • 3 eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups (288 g) mashed overripe bananas (about 3 large or 4 medium bananas)
  • 1 cup (240 ml) buttermilk, at room temperature

Brown Butter Cream Cheese Frosting

  • Remaining brown butter from above (about 1 1/4 cups)
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • 1/3 cup salted caramel sauce

Instructions

  1. Brown the butter: Add the butter to a medium pot over medium heat. Let it melt and simmer. Cook until the butter becomes foamy and turns a deep golden brown, releasing a nutty aroma (about 10-12 minutes).
  2. Separate and cool the brown butter: Remove 10 tbsp (140 g) of the browned butter and place it in a large bowl. Transfer the remaining brown butter to a second bowl. Refrigerate both until they reach a softened butter consistency, stirring every 10 minutes for even cooling.
  3. Prepare the baking pan and dry ingredients: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  4. Make the cake batter: Using an electric mixer, whip the smaller portion (10 tbsp) of cooled brown butter on high speed until pale and fluffy. Add sugar and cream together for 2 minutes on high speed. Add eggs and vanilla, mixing on medium speed until smooth and pale, about 1 minute.
  5. Add wet ingredients: Mix in the buttermilk and mashed bananas on medium-low speed until combined. The batter may look split but will come together once dry ingredients are added.
  6. Combine dry and wet ingredients: Add the dry flour mixture on low speed and mix until smooth. Scrape bowl sides with a spatula as needed.
  7. Bake the cake: Pour the batter into the prepared pan. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  8. Cool the cake: Cool in the pan on a wire rack for 30 minutes, then lift the cake out with parchment paper. Let cool completely on the rack.
  9. Make the frosting: Whip the remaining browned butter on high speed until pale and fluffy (5-10 minutes). Add cold cream cheese and mix on medium speed until fluffy. Sift in powdered sugar and mix on low speed until combined; then whip on high for 1 minute until fluffy again.
  10. Assemble and serve: Place the cooled cake on a serving plate. Spread a thick layer of brown butter cream cheese frosting on top using an offset spatula. Drizzle salted caramel sauce over the frosting and gently swirl it with the back of a spoon. Cut into 16 slices and serve.

Notes

  • Use overripe bananas for the best flavor and sweetness in the cake.
  • Make sure the butter and buttermilk are at room temperature before mixing for a smooth batter.
  • Whipping the brown butter well is key to a light, fluffy cake texture.
  • You can prepare the brown butter and frosting ahead of time, storing them in the fridge and bringing to softened texture before using.
  • Use a light metal pan for even baking; dark pans may cook faster and cause over-browning.

Find it online: https://bitezly.com/brown-butter-banana-cake-recipe/