Description
This moist and flavorful Banana Cake is topped with a rich and creamy Browned Butter Frosting. Perfectly balanced with ripe bananas and a hint of vanilla, this cake is a delightful treat for any occasion. The browned butter frosting adds a nutty depth that complements the sweetness of the cake wonderfully.
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 the Pan: Preheat the oven to 375 degrees F (350 degrees F if using a dark pan). Grease and flour a 10×15-inch jelly roll pan to prevent the cake from sticking.
- Mix Wet Ingredients: Using an electric stand mixer or hand mixer, beat together the granulated sugar, sour cream, softened butter, and eggs until the mixture is combined and creamy.
- Add Bananas and Vanilla: Blend the mashed ripe bananas and vanilla extract into the wet mixture for about 30 seconds to evenly incorporate the flavors.
- Combine Dry Ingredients: In a separate bowl or directly, add the all-purpose flour, baking soda, and salt to the wet mixture. Mix until just combined, being careful not to overmix.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 20 to 24 minutes or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
- Prepare Browned Butter Frosting: In a saucepan over medium heat, melt the ½ cup salted butter. Continue cooking past the melting point until the butter boils gently and develops a delicate brown color and nutty aroma. Remove from heat immediately to avoid burning.
- Mix Frosting Ingredients: Immediately add the powdered sugar, vanilla extract, and milk to the browned butter. Whisk vigorously until smooth and well combined.
- Frost the Cake: Pour the browned butter frosting evenly over the cooled banana cake and spread it smoothly with a spatula. Serve and enjoy this rich, moist banana cake with its decadent frosting.
Notes
- Using ripe bananas with brown spots will enhance the sweetness and depth of flavor.
- If you prefer a less sweet frosting, reduce the powdered sugar slightly.
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- For best results, brown the butter carefully, watching closely to avoid burning.
- You can store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Optional: Add chopped nuts to the batter for extra texture.
