Banana Cake with Brown Butter Frosting
Layers of light & fluffy banana cake are stacked with a silky brown butter frosting for a fabulous dessert that will use up those overripe bananas sitting on the counter. The flavor combo of banana bread & nutty brown butter is a match made in heaven!
Servings: 12 servings
Equipment
- 8-Inch Round Cake Pans
Ingredients
Cake
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup salted butter softened
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (345g) mashed ripe bananas (about 3-4 medium bananas)
- 1 cup sour cream room temperature
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Brown Butter Frosting
- 1 1/4 cups salted butter divided
- 1/3 cup (32g) nonfat dry milk powder
- 2/3 cup heavy cream
- 1 pound (453g) powdered sugar
- 2 teaspoons Diamon Crystal kosher salt (or 1 teaspoon Morton kosher salt)
- 1 teaspoon pure vanilla extract
Instructions
Cake
- Preheat the oven to 350°F. Spray three 8-inch round cake pans with baking spray or line with parchment paper.
- In a large bowl, beat the sugar and butter together on medium-high speed for 2 to 3 minutes until creamy and light.1 1/2 cups (300g) granulated sugar, 3/4 cup salted butter
- Add eggs and vanilla, mixing to combine. Add the mashed bananas and sour cream, mixing and scraping down the sides and bottom of the bowl as needed.3 large eggs, 2 teaspoons pure vanilla extract, 1 1/2 cups (345g) mashed ripe bananas, 1 cup sour cream
- Add the flour, baking soda, and salt, mixing just until incorporated. Spread the batter into the prepared pan.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Bake for 22-26 minutes until golden brown on top and a toothpick inserted in the center of the cake comes out clean.
Frosting
- For the frosting, heat 1/4 cup of the butter in a small pan over medium-low heat until melted. Once the butter starts to foam, add the dry milk powder and cook, stirring constantly, until the butter and milk powder turn a toasty brown color and take on a nutty fragrance, about 5 minutes. The mixture will be crumbly and clump instead of being smooth.1 1/4 cups salted butter, 1/3 cup (32g) nonfat dry milk powder
- Remove the mixture from the heat and immediately stir in the heavy cream until smooth and combined. Let cool to room temperature, about 30 minutes.2/3 cup heavy cream
- In a large mixing bowl, beat the remaining 1 cup of butter, salt, and vanilla extract until smooth. Add half of the powdered sugar and beat until combined. Add the remaining powdered sugar and browned butter mixture and beat again until creamy, smooth, and light.1 pound (453g) powdered sugar, 2 teaspoons Diamon Crystal kosher salt, 1 teaspoon pure vanilla extract
Notes
- Cream cheese frosting: If you would rather have a more traditional cream cheese frosting, this one is our favorite.
- Storage: This cake will stay moist and delicious in an airtight container for about 5 days on the counter at room temperature. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw completely before serving.
Nutrition
Calories: 745kcal | Carbohydrates: 90g | Protein: 6g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 894mg | Potassium: 206mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1364IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg
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