This Banana Cake with Brown Butter Frosting is a soft, moist banana cake topped with a rich brown butter cream cheese frosting that tastes almost caramel-like. It’s an easy 9×13 cake that’s perfect for using overripe bananas, like for my banana bread recipe too, and has the kind of homemade flavor people remember long after the last slice is gone.
An Easy Banana Cake That Feels Like an Old-Fashioned Favorite
If you love recipes that feel like they came straight from a church potluck dessert table or family reunion, this banana cake belongs on your list. The texture stays soft and tender thanks to ripe bananas and buttermilk, while the brown butter frosting gives it a rich flavor that’s hard to stop thinking about.
What makes this recipe work so well is the combination of sweet bananas and nutty brown butter. The frosting melts onto the cake with a creamy texture and adds a depth of flavor you don’t get from a traditional cream cheese frosting. Love more of a cream cheese frosting? You could make the frosting that goes on my hummingbird cake recipe instead!
Whether you’re taking it to a potluck, serving it after Sunday dinner, or setting it out for a family birthday, it’s one of those cakes that never seems to leave leftovers behind.
FAQs
It has the same comforting banana flavor, but the texture is softer and more cake-like. The brown butter frosting also makes it feel much more like a dessert.
Browning the butter creates a rich, nutty flavor that gives the frosting incredible depth and makes it taste almost caramel-like.
Yes. Allow them to thaw completely and drain away any excess liquid before mashing.
Absolutely. Stir in about ½ cup chopped pecans, walnuts, or chocolate chips before baking.
Yes. In fact, many people think the flavor is even better the next day.
Because the frosting contains cream cheese, the cake should be stored covered in the refrigerator.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
For the Cake
- 2¾ cups all-purpose flour - Provides the structure for the cake while keeping the crumb soft and tender.
- 1 teaspoon baking soda - Helps the cake rise and creates a tender texture.
- 1 teaspoon baking powder - Gives the cake additional lift.
- ½ teaspoon salt - Balances the sweetness and enhances flavor.
- ½ cup vegetable oil - Keeps the cake moist for days.
- 1 cup granulated sugar - Sweetens the cake.
- ½ cup light brown sugar, packed - Adds moisture and a subtle caramel flavor.
- 2 large eggs - Provide structure and richness.
- 1½ cups mashed overripe bananas (about 3-4 medium bananas) - Adds flavor, moisture, and natural sweetness.
- 1 teaspoon vanilla extract - Enhances the overall flavor.
- ¾ cup buttermilk - Helps create a soft, tender crumb.
For the Brown Butter Frosting
- ½ cup salted butter - Browned first to create a rich, nutty flavor.
- 8 ounces cream cheese, softened - Creates a creamy, tangy frosting.
- 3-4 cups powdered sugar - Sweetens and thickens the frosting.
- 1 teaspoon vanilla extract - Adds warmth and flavor.
- ¼ teaspoon salt - Balances the sweetness.
Instructions
Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan.
Before making the cake, prepare the brown butter for the frosting. Place the ½ cup salted butter in a medium saucepan over medium heat and cook, swirling occasionally, until it turns amber brown and smells nutty, about 5-7 minutes.
Pour the browned butter, including the browned bits, into a bowl and refrigerate until solidified but still soft enough to beat.
In a medium bowl, whisk together the 2¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
In a large mixing bowl, whisk together the ½ cup vegetable oil, 1 cup granulated sugar, and ½ cup packed light brown sugar until combined.
Add the 2 eggs, 1½ cups mashed bananas, and 1 teaspoon vanilla extract. Mix until fully combined.
Gradually add the flour mixture and ¾ cup buttermilk alternately, mixing just until combined. Do not overmix.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
How to Make Brown Butter Frosting
While the cake cools, prepare the frosting.
Place the cooled brown butter and 8 ounces softened cream cheese in a large mixing bowl.
Beat until smooth and creamy.
Add the 3 cups powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
Beat until light and fluffy. Add additional powdered sugar as needed until you reach your desired consistency.
Spread the frosting evenly over the completely cooled cake.
Tips
- Use bananas that are heavily spotted or mostly brown for the best banana flavor.
- Watch the butter carefully while browning because it can burn quickly.
- A light-colored saucepan makes it easier to see when the butter reaches the perfect amber color.
- Allow the brown butter to cool to the consistency of softened butter before making the frosting.
- Do not overmix the batter or the cake can become dense.
- Chopped pecans or walnuts make a delicious addition to this recipe.
- If the frosting becomes too thick, beat in a small splash of milk.
Storage
Store the cake covered in the refrigerator for up to 5 days because of the cream cheese frosting.
For the best texture, let a slice sit at room temperature for about 15 to 20 minutes before serving.
More Recipes
If you love banana desserts and old-fashioned cake recipes like this one, then you’ll also love these favorites:
- Banana Dump Cake
- Banana Pudding Poke Cake
- Easy Banana Pudding
- Banana Pudding Brownies
- Banana Bread Pudding
Recipe
Banana Cake with Brown Butter Frosting
Ingredients
Banana Cake:
- 2 ¾ cups all-purpose flour spooned and leveled (344 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 ½ cups mashed overripe bananas about 3-4 medium sized bananas
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
Brown Butter Frosting:
- ½ cup salted butter (1 stick)
- 8 ounces package cream cheese, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Before making the cake, brown the butter for the brown butter frosting. Place the butter in a medium sized pan over medium heat, swirling until it turns amber brown and smells nutty, about 5-7 minutes.
- Pour the browned butter into a bowl (including the dark bits) and place in the refrigerator to let it cool until solidified but still soft.
- Preheat your oven to 350 degrees F and grease a 9×13 inch baking pan.
- In a medium bowl, stir together the flour, baking soda, baking powder, and salt.
- In a large bowl, whisk together the granulated and brown sugars until light and fluffy.
- Beat in the mashed bananas, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the buttermilk. Do not overmix.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely.
- To make the frosting, beat the solidified brown butter with the cream cheese until smooth, then add the powdered sugar, vanilla, and salt, whipping until light and fluffy. Add more powdered sugar until you have reached your desired consistency.
- Spread the frosting evenly over the completely cooled cake.
Notes
- Use very ripe bananas with plenty of brown spots for the best flavor and moisture.
- Watch the butter closely while browning, as it can go from perfectly browned to burnt quickly.
- Allow the browned butter to cool until it’s softened but not hard before making the frosting.
- Do not overmix the batter or the cake may become dense.
- Let the cake cool completely before frosting.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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