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October 13, 2024
BROWN BUTTER BANANA CAKE
Indulge in this extra moist banana brown butter cake. Every bite is bursting with the deep flavor and nuttiness of rich brown butter, perfectly blended with ripe, sweet bananas. This decadent cake is topped with a creamy layer of cream cheese frosting that adds a strong contrast, while a generous dollop of caramel sauce takes it to the next level of indulgence. Whether you’re craving a midday snack or a delicious dessert, this delicious dessert will satisfy your sweet tooth and leave you wanting more!
INGREDIENTS NEEDED:
- 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 ripe bananas: the riper, the better! Ripe bananas with brown spots will give you the best natural sweetness and an intense banana flavor.
Brown the Butter Perfectly: Take your time to brown the butter. Melt over medium heat, stirring frequently, until the mixture turns a golden amber color and releases a nutty aroma. This will add a rich, caramelized depth to your cake.
Measure ingredients correctly: Use a kitchen scale or the spoon and level method for dry ingredients to avoid packing in flour, which can make the cake dense.
Do not overmix the batter: After adding the dry ingredients to the wet mixture, stir until well combined. Overmixing can make the cake hard and dense instead of light and fluffy.
Room Temperature Ingredients: Make sure the butter, eggs, and cream cheese (for the icing) are at room temperature. This will ensure a softer batter and a more even frosting.
Add a pinch of cinnamon: A pinch of cinnamon or nutmeg can enhance the banana flavor and give the cake a warm, comforting aroma.
Check Cooking: Start checking the cake a few minutes before the recommended baking time to avoid overcooking. A toothpick inserted into the center should come out with a few wet crumbs attached.
Let cool completely before frosting: Let the cake cool completely before adding the cream cheese frosting to prevent it from melting or running. A cold cake will hold the frosting better and improve the overall texture.
Store well: If you have leftovers, store the cake in an airtight container. in the refrigerator to maintain moisture. Bring to room temperature before serving for optimal texture and flavor.
BROWN BUTTER BANANA CAKE
Indulge in this extra moist banana brown butter cake. Every bite is bursting with the deep flavor and nuttiness of rich brown butter, perfectly blended with ripe, sweet bananas.
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 a 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!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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