Banana Cake with Brown Butter Frosting

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Banana Cake with Brown Butter Frosting

Moist, flavorful, and packed with ripe bananas and crunchy walnuts, this Banana Cake with Brown Butter Frosting is a classic snack cake elevated by a nutty, caramel-like frosting. Whether you’re making it for a casual gathering, a potluck, or just to use up those overripe bananas, this easy, crowd-pleasing cake is sure to disappear fast!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes (including cooling and frosting)
Servings: 12
Calories: ~495 per serving

Ingredients

For the Banana Cake:

  • 1 ½ cups granulated sugar
  • ½ cup butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 3 ripe bananas, mashed
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chopped walnuts (plus more for topping)

For the Brown Butter Frosting:

  • 4 tablespoons butter
  • 3 cups powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons milk (add more as needed for consistency)

Instructions

1. Prepare the Pan & Oven

Preheat your oven to 375°F (190°C). Grease or spray a 9×13-inch metal baking pan with non-stick spray. Set aside.

2. Make the Banana Cake Batter

In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.

Add the eggs one at a time, then mix in the sour cream, mashed bananas, and vanilla extract. Beat until everything is well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Gently fold in the chopped walnuts with a spatula.

3. Bake

Pour the batter evenly into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Tip: Check at 20 minutes—overbaking can dry it out.

Remove the cake from the oven and set it aside. Begin making the frosting while the cake is still warm.

Brown Butter Frosting

1. Brown the Butter

In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and smells nutty. This should take about 3–5 minutes.

Tip: Watch closely—brown butter can burn quickly.

2. Make the Frosting

Remove the pan from heat. Immediately whisk in the powdered sugar, vanilla, and milk. Whisk until smooth and pourable. If needed, add a tiny bit more milk for a thinner consistency.

3. Frost the Cake

Pour the warm frosting directly over the warm cake. Use an offset spatula or back of a spoon to gently spread it evenly. While the frosting is still tacky, sprinkle the top with extra chopped walnuts for added crunch and a beautiful finish.

Let the cake cool completely before slicing and serving.

Serving & Storage

This cake is delicious served slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze individual slices for quick treats later!

Recipe Tips

  • Use overripe bananas with lots of brown spots—they provide natural sweetness and moisture.
  • Don’t skip browning the butter! It adds a rich, nutty depth to the frosting that makes this cake stand out.
  • Want to make it ahead? Bake the cake a day in advance and frost just before serving.

 

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