Banana Cake with Brown Butter Cream Cheese Frosting

Best banana layer cake recipe with brown butter cream cheese frosting!! So easy to make. Moist, delicious, simple homemade cake! Recipe on sallysbakingaddiction.com

Happy eclipse day!! Doing anything special for the big event? Did you get your hands on those coveted eclipse glasses? My answers: no and no. I’m so boring. I’ll just stay inside with the pups and feel weird for those few minutes when it’s a little dark out at 2:30 in the afternoon.

Come back and tell me how cool it was to see, ok?

Best banana layer cake recipe with brown butter cream cheese frosting!! So easy to make. Moist, delicious, simple homemade cake! Recipe on sallysbakingaddiction.com

Let’s get into the good stuff. I’ve been meaning to bake my favorite banana cake as a banana layer cake for the past year. Do you remember when I shared my love/obsession for this banana cake? You know, the cake recipe I stalked Kevin’s cousin for like a complete lunatic? Turns out, it’s just as moist/perfect/unbelievable as a layer cake too.

Here’s why it’s my favorite banana cake:

  • Front-and-center banana flavor.
  • Buttery and cakey.
  • Cinnamon-spiced.
  • Dense without tasting too heavy.
  • Soft crumb that holds its shape.
  • Easy to make, very basic ingredients.

Just read the reviews— the cake is phenomenal.

Baking the banana cake as a layer cake changes the frosting to cake ratio. More layers = more frosting in each bite. That’s certainly something we’re all OK with. Also, aren’t layer cakes a bit more fancy? I don’t know about you, but I always feel more accomplished/fancier serving a layer cake vs a sheet cake.

La-di-da look at my tall masterpiece sort of thing.

How to make banana layer cake on sallysbakingaddiction.com

But we’re not only changing the shape and presentation of the banana cake today. We’re also serving it up with THE BEST FROSTING TO EVER HIT YOUR LIPS. Dramatic? Who… me?

And the frosting is what I really want to focus on today.

I’m not sure why I waited over 30 years to turn regular cream cheese frosting into brown butter cream cheese frosting? Learn from my mistake and don’t waste any more time. It’s everything you love about cream cheese frosting– tangy and sweet, but not as tooth-decaying sweet as buttercream. Creamy, thick, silky, smooth. Yep, all of the above. But this version has brown butter hiding inside. Those specks of nutty toasty buttery goodness bring cream cheese frosting up about 700 notches on the delicious scale. Do you want to upgrade a great dessert into the mega-watt billionaire of desserts? Add brown butter. I wrote an entire tutorial on how to brown butter so you can learn exactly how it’s done!

How to make brown butter cream cheese frosting on sallysbakingaddiction.com

Let’s break it down.

√ Brown butter on the stove. (above left)
√ Refrigerate it until solid. Cream it. (above right)
√ Add cream cheese, confectioners’ sugar, vanilla ,and salt.

How to make brown butter cream cheese frosting on sallysbakingaddiction.com

Time saving tip: Browning the butter and refrigerating it until solid is a whole extra step, but do this before you even start the cake. By the time the baked cake has cooled, the brown butter is ready to be whipped into frosting.

Have I mentioned how creamy this stuff is?

Frosting banana layer cake on sallysbakingaddiction.com

How to make brown butter cream cheese frosting on sallysbakingaddiction.com

I brought this cake over to our friends and it was like I gave them a block of gold or something. They were impressed by the cake’s flavor and texture, but kept enthusiastically raving about the combination of banana/cinnamon/cream cheese frosting/brown butter.

I promise you’ll understand what all the fuss is about after 1 bite.

Best banana layer cake recipe with brown butter cream cheese frosting!! So easy to make. Moist, delicious, simple homemade cake! Recipe on sallysbakingaddiction.com

Best banana layer cake recipe with brown butter cream cheese frosting!! So easy to make. Moist, delicious, simple homemade cake! Recipe on sallysbakingaddiction.com

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Banana Cake with Brown Butter Cream Cheese Frosting

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours, 55 minutes
  • Yield: serves 10-12
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

Want to serve the most impressive homemade dessert? This banana cake with brown butter cream cheese frosting is loved by all!


Ingredients

  • 3 large ripe bananas (about 1 and 1/2 cups mashed)
  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature

Brown Butter Cream Cheese Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 and 1/2 8-ounce blocks (12 ounces) full-fat cream cheese, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (177°C) and grease three round 9×2 inch cake pans. Set aside.
  2. **Time-saving tip** Brown the butter in step 8 now, then place into the refrigerator to solidify as instructed below. This will save time when you’re ready to make the frosting.
  3. Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
  4. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  5. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick. A few lumps is OK.
  6. Divide batter evenly between 3 pans. Bake for 22-26 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
  7. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  8. Make the frosting: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
  9. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed. Add the cream cheese and beat on high speed until combined, smooth, and creamy. Add 4 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
  10. Assemble and frost: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with chopped nuts. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
  11. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

  1. Make Ahead Instructions: Prepare cake through step 7. Wrap the individual baked cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
  2. 9×13 Cake: Here is that recipe.
  3. Cupcakes: For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.

You might also like my hummingbird cake!

Hummingbird cake on sallysbakingaddiction.com

Best banana layer cake recipe with brown butter cream cheese frosting!! So easy to make. Moist, delicious, simple homemade cake! Recipe on sallysbakingaddiction.com

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247 Comments

  1. I made this cake, it was fantastic. I used 3 9” cake pans, same brand and model so I weighed them with the batter, the layers were almost perfect! I’m going to use this frosting as my go-to cream cheese frosting!

  2. I’m interested in using this recipe for my son’s first birthday but I would like to make him a banana chocolate cake. How would you adjust the recipe to do that?

  3. I made this recipe yesterday. I wasn’t sure I would love banana cake, I do! This cake and icing combo flavor was similar to banana pudding in my opinion. It was delicious, thank you!

  4. Hi Sally! Trying this for hubby’s birthday.

    Can I do the brown butter days before, pop in the fridge then bring to room temperature again when I need to use it? How long does it take to go to room temperature when it’s been browned?

    Thank you!!!

    1. Absolutely! It’s hard to give a specific bake time, but make sure you bake it in a large 10-12 cup bundt pan. Same oven temperature.

  5. I made this cake & frosted it with chocolate frosting. Absolutely outstanding! Everyone loved it.
    Any cake I’ve made from Sally’s Baking Addiction is sooo delicious.
    I’m thankful for her recipes.

  6. I hope all is well with everyone during this era of corona. Right now flour is scarce as hen’s teeth. My shopping service however found 2 boxes of cake flour. Is this an acceptable substitute?

    1. Hi Mike, Unfortunately for the best texture I don’t recommend it. Cakes such banana cake (and carrot cake, etc) contain additional wet ingredients (the fruits or veggies), so cake flour isn’t really ideal. You need a stronger flour like all-purpose flour. But here are all of my recipes that do use cake flour!

  7. Hi,
    I have some brown bananas, perfectly ready for baking, and am between this recipe and the banana chocolate chip cupcakes. Iwas just wondering what the difference in taste/texture is between the two recipes?

    Thanks!

    1. Besides the chocolate chips in the cupcakes, they taste pretty similar– though this cake is a little denser.

  8. Simply delicious. I made this exactly as written. I only have two cake pans so I made a two-layer; they just had to cook a little longer. This was for my daughter’s 21st birthday and it was a huge hit! It’s definitely a keeper 🙂 Thanks!

  9. I just tasted this cake 15 minutes ago and I will definitely be making it. Cake is so moist and the flavor of icing is fantastic!!!

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