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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.