Description
This moist and flavorful Banana Cake features ripe mashed bananas and a luscious browned butter frosting that adds a rich, nutty depth to this classic dessert. Perfect for gatherings or an everyday treat, this cake combines tender crumb with a velvety frosting made from browned butter, powdered sugar, and vanilla.
Ingredients
Scale
Banana Cake
- 1 ½ cups granulated sugar
- 1 cup sour cream
- ½ cup salted butter, softened
- 2 eggs
- 1 ¾ cups mashed ripe bananas (about 3 to 4 bananas)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Browned Butter Frosting
- ½ cup salted butter
- 4 cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 3 tablespoons milk
Instructions
- Prepare Oven and Pan: Preheat your oven to 375°F (350°F if using a dark pan). Grease and flour a 10×15-inch jelly roll pan to prevent sticking.
- Mix Cake Ingredients: In a large bowl, using an electric stand mixer or hand mixer, combine the granulated sugar, sour cream, softened butter, and eggs until well mixed. Incorporate the mashed bananas and vanilla extract, mixing for 30 seconds until evenly blended.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture. Blend until all ingredients are fully combined and the batter is smooth.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 20 to 24 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- Make Browned Butter Frosting: In a saucepan, melt the ½ cup of salted butter over medium heat. Continue heating past melting until the butter boils gently and turns a delicate brown color, releasing a nutty aroma. Remove from heat immediately to prevent burning.
- Combine Frosting Ingredients: Quickly add the powdered sugar, vanilla extract, and milk to the browned butter. Whisk vigorously until the frosting is smooth and fully combined.
- Frost the Cake: Pour and spread the browned butter frosting evenly over the completely cooled banana cake. Slice and serve immediately to enjoy the rich flavors.
Notes
- Use ripe bananas with brown spots for the best sweetness and flavor.
- Ensure the cake is fully cooled before frosting to prevent melting or sliding of frosting.
- If you prefer, the cake can be baked in a 9×13-inch pan; baking time may vary slightly.
- Brown the butter carefully over medium heat to avoid burning; watch for the nutty aroma and golden color as cues.
- Store leftover cake covered at room temperature for up to 3 days, or refrigerated for up to 5 days.
