Banana Cake with Brown Butter Frosting

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This Banana Cake with Brown Butter Frosting is soft, moist, and topped with a rich, nutty frosting that makes every bite unforgettable.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 573kcal

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 9x13 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.

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.