There isn’t anything better than snacking on this brown butter banana cake with brown butter frosting. This tasty snack cake will be your new favorite treat.
If you’ve ever tried brown butter, then you know how amazing it is. I have yet to meet a person who said they didn’t like brown butter. That nutty, caramelized flavor is everything. For a while, I’ve been thinking about doing a month of brown butter recipes. I have so many of them swimming in my head that I think deserves to be out in the world. What do you think about that? Would that be totally amazing, or just bleh?
You’re right, you’re right. Brown butter is just that amazing and we need to have a month dedicated to it. Settled. We’re going to have so much fun with all the brown butter. Let’s consider this brown butter banana bread with brown butter frosting a teaser recipe of the delicious recipes to come.
Have you tried brown butter frosting before? I am convinced that I could probably live off the stuff. If only it wasn’t heart attack inducing to do so, that is.
Just look at the caramelized milk solids from the butter. Heart eye emojis all over the place. I wish I still have some in front of me to snack on. This is the only time where I truly feel that eating frosting by the spoonful is not only forgivable, it’s necessary. If you are one of those people who says they don’t really like frosting, you will definitely change your mind with this. Especially when slathered on thick on top of a slice of brown butter banana cake.
This brown butter banana bread is baked in a modest 8 x 8 baking pan, but, if I’m honest, you may want to double the recipe and make it in a 9 x 13 baking pan instead. This cake goes very fast.
- ½ cup (1 stick) unsalted butter
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup mashed banana
- ½ cup plain yogurt
- ½ cup (1 stick) unsalted butter
- 2½ cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or more as needed)
- Preheat the oven to 350 degrees F. Line an 8 x 8 inch baking pan with parchment paper.
- Place the butter in a saucepan and heat on medium until the butter is completely melted. Turn down the heat to medium-low and whisk the butter. Continue to cook while whisking until the butter begins to brown and smell nutty. Set aside to cool.
- Beat the butter and both sugars together until lighter in color. Beat in the egg and vanilla until well combined.
- Mix together the flour, baking soda, and salt in a separate bowl. Set aside. Mix together the banana and sour cream in another bowl. Set aside.
- Alternate between mixing the flour mixture and the banana mixture into the wet ingredients. Begin and end with the flour.
- Pour the batter into your baking pan and bake for 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs sticking to it. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the brown butter frosting. Brown the butter in the same manner you did for the banana cake. Place the browned butter in your mixing bowl and place in the refrigerator to firm slightly - about 10 minutes. Remove the butter from the refrigerator which is is mostly solidified, but not completely.
- Place the bowl into your stand mixer and add the powdered sugar. Beat until well combined. Add in the salt, vanilla, and heavy cream and beat until it is a smooth, creamy consistency. Add more cream as needed to create your desired consistency.
- Spread the frosting over the cooled banana cake. Slice and serve.
- The cake should last up to three days in an airtight container.
Leave a Reply