BROWN BUTTER BANANA CAKE
Treat yourself to this irresistibly moist Brown Butter Banana Cake. Every bite is packed with the deep, nutty flavor of rich brown butter, blended perfectly with sweet, ripe bananas. This decadent cake is topped with a smooth, creamy layer of cream cheese frosting that adds a tangy contrast, while a generous drizzle of caramel sauce takes it to the next level of indulgence. Whether you’re craving a mid-day snack or a delicious dessert, this delightful treat will satisfy your sweet tooth and leave you wanting more!
INGREDIENTS YOU NEED:
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Eggs
- Vanilla
- Greek Yogurt
- Bananas
- All-purpose Flour
- Baking Soda
- Salt
- Cinnamon
- Cream Cheese
- Powdered Sugar
- Caramel Sauce
TIPS FOR THE BEST BROWN BUTTER BANANA CAKE
- Use Overripe Bananas: The riper, the better! Overripe bananas with brown spots will give your cake the best natural sweetness and intense banana flavor.
- Brown the Butter Perfectly: Take your time when browning the butter. Melt it over medium heat, stirring frequently, until it turns a golden amber color and releases a nutty aroma. This will add a rich, caramel-like depth to your cake.
- Measure Ingredients Accurately: Use a kitchen scale or the spoon-and-level method for dry ingredients to avoid over-packing flour, which can make the cake dense.
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet mixture, mix just until combined. Overmixing can make the cake tough and dense instead of light and fluffy.
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese (for the frosting) are at room temperature. This ensures a smoother batter and frosting with a more even texture.
- Add a Pinch of Cinnamon: A dash of cinnamon or nutmeg can enhance the banana flavor and give the cake a warm, comforting aroma.
- Test for Doneness Early: Begin checking the cake a few minutes before the recommended baking time to avoid over-baking. A toothpick inserted into the center should come out with just a few moist crumbs.
- Cool Completely Before Frosting: Let the cake cool fully before adding cream cheese frosting to avoid melting or sliding. The cooled cake will hold the frosting better and enhance the overall texture.
- Store Properly: If you have leftovers, store the cake in an airtight container in the fridge to keep it moist. Bring it back to room temperature before serving to enjoy the best texture and flavor.
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BROWN BUTTER BANANA CAKE
Treat yourself to this irresistibly moist Salted Caramel Brown Butter Banana Snack Cake.
Ingredients
FOR THE BATTER
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs at room temperature
- 1 cup Greek yogurt at room temperature
- 3 ripe bananas mashed
- 1 pack vanilla sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
FOR THE CREAM CHEESE FROSTING
- 4 oz cream cheese at room temperature
- 3 tbsp unsalted butter at room temperature
- 1 pack vanilla sugar
- 2 cups powdered sugar
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease and line an 8×8” square baking pan with parchment paper, leaving some excess hanging over the sides for easy removal later. Set it aside.
- In a saucepan over medium-high heat, melt the butter, stirring constantly. Continue cooking until the butter turns a rich amber color and releases a nutty aroma, about 5-8 minutes. Remove from the heat and allow it to cool slightly.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
- In a large bowl, combine the slightly cooled brown butter with both brown and granulated sugars. Whisk until the mixture is smooth and well incorporated.
- Next, add the eggs, yogurt, mashed bananas, and vanilla extract to the butter-sugar mixture. Whisk until everything is well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into your prepared baking pan and spread it evenly.
- Bake at 350°F (175°C) for 45-55 minutes, until the cake turns a deep golden brown. Insert a toothpick into the center—if it comes out clean, the cake is done. If the top browns too quickly while the center is still undercooked, cover the pan loosely with foil for the final 15 minutes.
- While the cake is cooling, make the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Add the vanilla extract and powdered sugar, and continue beating until the frosting is light, fluffy, and well-combined. Set it aside for frosting the cooled cake.
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. Next, drizzle the caramel in dollops across the surface, and gently swirl it into the frosting using a spoon.
- Slice into 16 squares and enjoy!