Banana Cake

5 from 8 votes

This scratch made frosted walnut Banana Cake is different from all the other recipes. Brown butter and just the right amount of sweetness!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

Banana Cake:

3/4 cup unsalted butter
3/4 cup walnuts chopped, raw
1 cup granulated sugar
1/2 cup brown sugar packed
1 tablespoon vanilla extract
1 1/2 cups sour cream
3 large eggs slightly beaten
2 cups bananas ripe, mashed , about 3 large or 4 small
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt

Brown Butter Cream Cheese Frosting:

1/2 cup unsalted butter
1 whole vanilla bean split lengthwise (see notes for substitutions)
8 ounces cream cheese full fat, room temperature
3 cups confectioners' sugar
walnuts optional - add crushed walnuts to the top of the frosted cake

Instructions

To make the Banana Cake:

Preheat oven to 375°F. Grease a 9x13 deep or a 10x15 inch pan (I use a glass dish).
In a saucepan over medium heat, melt the 3/4 cup unsalted butter. Add 3/4 cup walnuts. Whisk frequently, scraping the bottom. As the butter foams, continue whisking and scraping to release any brown bits that may stick to the bottom. As the butter foams, you can slowly reduce the heat to avoid burning. Once the butter has sufficiently browned (not burned) and smells heavenly, remove from heat and allow to cool to the touch. ***Note: Browned butter can go from perfect to burnt quickly so be sure to keep your eye on it.
Add 1 cup granulated sugar and 1/2 cup brown sugar as well as the 1 tablespoon vanilla extract to the warm browned butter. Stir to combine.
Add sugar mixture along with 1 1/2 cups sour cream, 3 large eggs, and mashed 2 cups bananas to the bowl of a stand mixer. Using the paddle attachment, mix on low speed for about a minute. Scrape sides and continue to mix on low for another 30 seconds.
In a separate bowl, combine 3 cups all-purpose flour, 3/4 teaspoon kosher salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Add dry ingredients to the wet. Start mixing on low speed just to combine and then flash on high speed for about 10 seconds to fully mix. Scrape sides and briefly mix again to combine.
Spread batter into prepared pan and bake in preheated oven until light brown on top and fully cooked thru when using a cake tester to determine if the batter is still wet. If using a 9x13 pan, batter will be quite full. Bake for about 35 minutes at which time the top should be browned. If, at that point, the cake jiggles when you move the pan or a cake tester comes out wet, loosely set a piece of foil on top to prevent browning and reduce oven temperature to 325°F and continue cooking until set, an additional 5-15 minutes. If you are using a 10x15 inch pan, the cake will be much thinner and will cook much faster, so remove from oven when browned and fully set. While cake is baking, prepare frosting.

How to make Brown Butter Cream Cheese Frosting:

Brown 1/2 cup unsalted butter with split 1 whole vanilla bean using the same method as above. Press down on vanilla bean with flat bottomed wooden spoon to get all the seeds to come out while it cooks. Remember to turn the heat down when the butter foams and keep it moving to prevent burning. When done, remove from heat and discard remaining pod. Cool until it is just warm to the touch.
In the bowl of a stand mixer, beat softened 8 ounces cream cheese until soft and fluffy. Add cooled vanilla brown butter and beat until light and fluffy, scraping the sides as needed.
Add 3 cups confectioners' sugar by the spoonful, fully mixing. Once all the sugar is added, frosting should be light and fluffy.
Allow cake to cool until it is just warm to the touch before you frost and cut into individual servings.

Notes

Baking times vary: Depending on your oven and the size baking dish you use, the baking time for the cake can vary drastically. If the banana cake is browned on top but not done in the middle, simply reduce the oven temperature, loosely tent with foil to prevent further browning, and continue cooking until done.
Brown butter: This is the key ingredient that really sets this recipe apart from all the other banana cakes. Brown butter is easy to make but you just need to watch it constantly, continuously stir it, and remove it from heat as soon as it's done.
Storage: Unless you're feeding a crowd, you're going to have leftovers. Just be sure to tightly wrap the cake to prevent it from drying out. It can stay out at room temperature for short periods of time. Longer storage should be refrigerated.

Nutrition