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Brown Butter Banana Cake Recipe

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4.2 from 1 review

This Brown Butter Banana Cake is a rich and moist dessert combining the nutty depth of browned butter with the natural sweetness of ripe bananas. The cake is perfectly tender, enhanced by a luscious brown butter cream cheese frosting topped with a swirl of salted caramel sauce, making it a decadent treat for any occasion.

  • Total Time: 1 hour 15 minutes (plus 30 minutes cooling)
  • Yield: 16 servings

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 bean paste
  • 1 1/4 cups (288 g) mashed overripe bananas (about 3 large or 4 medium bananas)
  • 1 cup (240 ml) buttermilk, at room temperature
  • Remaining brown butter from above

Brown Butter Cream Cheese Frosting

  • 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 2 cups (448 g) of unsalted butter to a medium pot and heat over medium heat. Allow it to melt and simmer until it becomes foamy and turns a deep golden brown with a nutty aroma, about 10-12 minutes.
  2. Separate and Cool Brown Butter: Remove 10 tablespoons (140 g) brown butter and place in a large bowl. Transfer the remaining brown butter to another large bowl. Cool both in the refrigerator until they reach the consistency of softened butter, stirring every 10 minutes for even cooling.
  3. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
  5. Whip Brown Butter and Sugar: Using an electric mixer on high speed, whip the smaller portion (10 tbsp/140 g) of cooled brown butter until pale and fluffy. Add sugar and cream together for 2 minutes on high speed.
  6. Add Eggs and Vanilla: Mix in eggs and vanilla bean paste on medium speed until pale and smooth, about 1 minute.
  7. Incorporate Wet Ingredients: Add buttermilk and mashed bananas. Mix on medium-low speed until combined, even if the batter looks split.
  8. Add Dry Ingredients: Mix in the flour mixture on low speed until smooth and combined, scraping the bowl as needed.
  9. Bake the Cake: Pour batter into prepared pan and bake for 40-45 minutes. Test doneness with a toothpick—it should come out clean.
  10. Cool the Cake: Cool cake in pan on wire rack for 30 minutes, then lift with parchment paper to remove from pan. Allow to cool completely on the wire rack.
  11. Make Frosting: Whip the larger portion of cooled brown butter until pale and fluffy (5-10 minutes). Add cold cream cheese and mix on medium speed until fluffy.
  12. Add Powdered Sugar: Sift and add powdered sugar, mixing on low speed until combined, then whip on high speed for 1 minute.
  13. Assemble the Cake: Transfer cooled cake to a serving plate. Spread brown butter cream cheese frosting evenly on top with an offset spatula.
  14. Decorate: Drizzle salted caramel sauce over the frosting and gently swirl it into the frosting with the back of a spoon.
  15. Serve: Cut the cake into 16 slices and serve.

Notes

  • Ensure bananas are overripe for maximum flavor and sweetness.
  • Browning the butter requires careful attention to avoid burning – watch for a deep golden color and nutty aroma.
  • Cooling the brown butter to a softened consistency before whipping is crucial for a smooth frosting.
  • Use a light metal pan for even baking and a parchment lining for easy cake removal.
  • Room temperature eggs and buttermilk help with even mixing and batter texture.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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