Banana Cake with Brown Butter Frosting: The Ultimate Moist and Flavorful Dessert
Banana Cake with Brown Butter Frosting is a moist, flavorful dessert that transforms overripe bananas into a bakery-style treat. The cake is soft, sweet, and rich with banana flavor, while the brown butter frosting adds a nutty, caramel-like depth that elevates each bite. It’s an ideal recipe for birthdays, potlucks, or simply when you want to enjoy a slice of comforting, homemade goodness.
Let’s dive into how to make this irresistibly moist banana cake topped with silky, decadent brown butter icing.
Why You’ll Love This Banana Cake
✅ Perfect use for overripe bananas
✅ Ultra-moist texture thanks to sour cream
✅ Rich and nutty brown butter frosting
✅ Simple, pantry-friendly ingredients
✅ Crowd-pleasing for any occasion
Ingredients
For the Banana Cake:
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 4 ripe bananas, mashed
- ½ cup walnuts, chopped (plus more for topping, optional)
For the Brown Butter Frosting:
- 4 tablespoons unsalted butter
- 3 cups powdered sugar
- 1½ teaspoons vanilla extract
- ¼ cup milk
How to Make Banana Cake with Brown Butter Frosting
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, or line with parchment paper.
Step 2: Cream the Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes using a hand or stand mixer.
Step 3: Add the Eggs, Sour Cream, and Vanilla
Add the eggs one at a time, beating after each addition. Mix in the sour cream and vanilla extract until fully incorporated. The sour cream ensures the cake stays tender and moist.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the:
- Flour
- Baking soda
- Salt
Gradually add the dry ingredients into the wet mixture and mix on low speed until just combined.
Step 5: Fold in Mashed Bananas and Walnuts
Gently fold in the mashed bananas and chopped walnuts using a spatula. Do not overmix—this keeps the cake soft and fluffy.
Step 6: Bake the Cake
Pour the batter into your prepared baking dish. Smooth the top evenly with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
How to Make Brown Butter Frosting
Step 1: Brown the Butter
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Continue cooking, stirring constantly, until the butter turns a golden brown color and releases a nutty aroma. Watch carefully—it can burn quickly.
Remove from heat and let it cool for 5 minutes.
Step 2: Combine the Frosting Ingredients
In a mixing bowl, add:
- 3 cups powdered sugar
- 1½ teaspoons vanilla extract
- ¼ cup milk
Pour in the slightly cooled brown butter. Beat until smooth and creamy. Add more milk, 1 tablespoon at a time, if needed for a spreadable consistency.
Step 3: Frost the Cake
Once the banana cake is fully cooled, spread the brown butter frosting evenly over the top. For extra crunch and a beautiful finish, sprinkle additional chopped walnuts on top.
Serving Suggestions
This banana cake is versatile and perfect for any occasion:
- Serve with a scoop of vanilla ice cream for a decadent dessert
- Pair with coffee or tea for a sweet breakfast treat
- Store in the fridge and enjoy chilled for a refreshing twist
- Drizzle with caramel sauce or top with banana slices for presentation
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5–6 days to keep it moist and fresh.
- Freezing: Unfrosted banana cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw at room temperature and frost before serving.
Recipe Variations
Looking to personalize your banana cake? Try these creative twists:
- Banana Nutella Cake: Swirl in a few tablespoons of Nutella before baking.
- Chocolate Chip Banana Cake: Add ½ cup of mini chocolate chips to the batter.
- Gluten-Free: Substitute the flour with a 1:1 gluten-free flour blend.
- Banana Cupcakes: Pour the batter into cupcake tins and reduce baking time to 18–22 minutes.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works perfectly and provides the same moisture and tanginess.
How ripe should the bananas be?
The riper, the better—overripe bananas with dark spots provide maximum flavor and sweetness.
Can I use a different frosting?
Absolutely. Cream cheese frosting, vanilla buttercream, or chocolate ganache are all great options. But brown butter frosting is truly next-level.
Conclusion
This Banana Cake with Brown Butter Frosting is a foolproof recipe that delivers bakery-style results right from your kitchen. It’s moist, easy to make, and filled with real banana flavor, while the nutty brown butter icing makes it truly unforgettable. Whether you’re making it for a special gathering or a weeknight treat, this cake is guaranteed to impress.