Banana Cake with Brown Butter Icing

introduction

This banana cake uses ripe bananas and a simple brown butter icing. It is easy to make and tastes soft and sweet. The cake is good for snacks, desserts, or a simple treat.

why make this recipe

Make this recipe when you have ripe bananas and want a simple cake. It uses common ingredients and bakes fast. The brown butter icing adds a nutty flavor that makes the cake special. If you like easy, home-style recipes, this one fits well. You can also pair it with savory dishes like crispy lobster bites with garlic butter sauce for a full meal idea.

how to make Banana Cake with Brown Butter Icing

Preheat the oven and prepare your pan. Cream butter and sugar, then add eggs and vanilla. Mix in mashed bananas. Combine dry ingredients in another bowl and add them to the banana mix, alternating with buttermilk. Pour the batter into the pan and bake. Make the icing by browning butter, then stirring in powdered sugar. Spread the icing on the cooled cake.

Ingredients :

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup brown sugar
• 1/4 cup unsalted butter (for icing)
• 1 cup powdered sugar

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in the eggs and vanilla extract.
4. Mix in the mashed bananas.
5. In another bowl, combine flour, baking soda, and salt. Gradually add to the banana mixture, alternating with buttermilk, beginning and ending with flour.
6. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
7. For the icing, melt 1/4 cup butter in a pan over medium heat until it turns golden brown. Remove from heat, stir in powdered sugar and mix until smooth.
8. Spread the icing over the cooled cake and serve.

how to serve Banana Cake with Brown Butter Icing

Let the cake cool before slicing. Cut into squares and serve at room temperature. You can add a small dollop of whipped cream or a few banana slices on top. Serve with coffee or milk for a simple treat.

how to store Banana Cake with Brown Butter Icing

Cover the cake with plastic wrap or put it in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days. You can also freeze slices in a sealed bag for up to 2 months. Thaw in the fridge before serving.

tips to make Banana Cake with Brown Butter Icing

• Use very ripe bananas for the best flavor and moisture.
• Do not overmix the batter; stir until just combined.
• Let the cake cool fully before adding icing so it does not melt off.
• Brown the butter slowly and watch it closely so it does not burn.
• For more simple recipe ideas, see this easy garlic butter cod strips with sweet chili lime sauce.

variation (if any)

• Add 1/2 cup chopped walnuts or pecans to the batter for crunch.
• Fold in 1/2 cup chocolate chips for a sweeter cake.
• Replace buttermilk with plain yogurt if you do not have buttermilk.

FAQs

Q: Can I use less sugar?
A: Yes. You can lower the sugar a bit, but the cake may be less sweet. The brown sugar in the recipe also adds moisture.

Q: Can I make this in a loaf pan?
A: Yes. Bake time will be longer. Check with a toothpick and bake until it comes out clean.

Q: How do I tell when the butter is browned for the icing?
A: Watch for a light brown color and a nutty smell. Remove from heat right away to avoid burning.

Q: Can I skip the brown butter and use regular butter for the icing?
A: Yes. Melted regular butter works, but the icing will have less nutty flavor.

Conclusion

If you want more ideas or a similar banana cake version, check this recipe: My Favorite Banana Cake with Brown Butter Icing.

Banana Cake with Brown Butter Icing

This banana cake is made with ripe bananas and topped with a simple brown butter icing, providing a soft and sweet treat perfect for snacks or desserts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Cake

• 3 pieces ripe bananas, mashed Use very ripe bananas for best flavor.
• 1/2 cup unsalted butter, softened
• 1 cup sugar You can lower the sugar amount if needed.
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk You can replace with plain yogurt if needed.

For the Icing

• 1/4 cup unsalted butter Brown the butter slowly to avoid burning.
• 1 cup powdered sugar

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in the eggs and vanilla extract.
4. Mix in the mashed bananas.
5. In another bowl, combine flour, baking soda, and salt. Gradually add to the banana mixture, alternating with buttermilk, beginning and ending with flour.
6. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

Icing

1. Melt 1/4 cup butter in a pan over medium heat until it turns golden brown.
2. Remove from heat, stir in powdered sugar, and mix until smooth.

Serving

1. Spread the icing over the cooled cake and serve.
2. Let the cake cool before slicing into squares and serving at room temperature.

Notes

Cover the cake with plastic wrap or an airtight container. Store at room temperature for up to 2 days, or in the fridge for up to 5 days. You can freeze slices for up to 2 months. Thaw in the fridge before serving.