This banana cake recipe is topped with browned butter cream cheese frosting and is an easy and delicious dessert to make for friends and family.
What is browned butter?
Browned butter is regular butter that’s been cooked slightly passed its melting point. The milk solids found in the butter sink to the bottom and become caramelized. The butter becomes a light brown color and takes on a bold, warm aroma and flavor. Browned butter has a slight nutty-ness to it with caramel undertones.
How to Make Banana Cake
Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: First, you will want to brown your butter so that it has time to cool and re-solidify before making the frosting. In a small saucepan over medium heat, melt butter and then continue to cook, stirring and scraping the bottom of the pan constantly as butter sizzles and pops. Once butter bits near the bottom of the pan begin to turn brown, remove the saucepan from the heat and pour the browned butter into a heatproof bowl.
Step 3: Allow the butter to completely cool and re-solidify before using. You can speed this process up by placing the bowl in the refrigerator for a short while but you will not want it to be cold when making the frosting. Make sure it is at room temperature when using it.
Step 4: While butter is cooling prepare your cake. Using a hand mixer or stand mixer, cream together butter and sugar. Add sour cream, eggs, mashed banana and vanilla extract and beat for approximately one minute.
Step 5: In a separate bowl, combine flour, baking soda and salt. Add to wet ingredients and beat an additional minute. Stir in the walnuts.
Step 6: Grease a 9x13 pan. Spread batter evenly into the pan.
Step 7: Bake for 30-35 minutes, or until golden brown. Let cool for 25-30 minutes before frosting.
Step 8: While the cake cools, prepare the frosting. Combine the re-solidified butter and softened cream cheese with a stand mixer or hand mixer. Beat in vanilla extract and salt.
Step 9: Gradually, add 1/2 cup at a time of powdered sugar. Be sure to scrape the bottoms and the sides of the bowl.
Step 10: Spread the frosting evenly over the cake. Cut and enjoy.
Storage
Store cake in an air-tight container in the refrigerator for up to 4 days.
Preheat the oven to 375 degrees Fahrenheit.
First, you will want to brown your butter so that it has time to cool and re-solidify before making the frosting. In a small saucepan over medium heat, melt butter and then continue to cook, stirring and scraping the bottom of the pan constantly as butter sizzles and pops. Once butter bits near the bottom of the pan begin to turn brown, remove the saucepan from the heat and pour the browned butter into a heatproof bowl.
Allow the butter to completely cool and re-solidify before using. You can speed this process up by placing the bowl in the refrigerator for a short while but you will not want it to be cold when making the frosting. Make sure it is at room temperature when using it.
While butter is cooling prepare your cake. Using a hand mixer or stand mixer, cream together butter and sugar. Add sour cream, eggs, mashed banana and vanilla extract and beat for approximately one minute.
In a separate bowl, combine flour, baking soda and salt. Add to wet ingredients and beat an additional minute. Stir in the walnuts.
Grease a 9x13 pan. Spread batter evenly into the pan.
Bake for 30-35 minutes, or until golden brown. Let cool for 25-30 minutes before frosting.
While the cake cools, prepare the frosting. Combine the re-solidified butter and softened cream cheese with a stand mixer or hand mixer. Beat in vanilla extract and salt.
Gradually, add 1/2 cup at a time of powdered sugar. Be sure to scrape the bottoms and the sides of the bowl.
Spread the frosting evenly over the cake. Cut and enjoy.
*Browned butter can be made several days in advance. Store in an airtight container in the refrigerator and then bring to room before using.
**Frosting can be made 2 days in advance. Store in an airtight container in the refrigerator with a piece of plastic wrap directly against the surface of the frosting. Bring to room temperature and briefly beat with an electric mixer before using over the cake.
