Imagine a cake that’s like a hug from grandma and a party in your mouth all at once. That’s our banana cake – the lovechild of banana bread and fluffy cake, topped with the dreamiest brown butter cream cheese frosting.
Tips for baking the best banana cake:
- Use super ripe bananas – the ones with brown spots. They’re sweeter and mushier, perfect for adding flavor and moisture.
- Sprinkle some lemon juice on the mashed bananas to keep them from going brown and to add a zingy kick.
- Creaming butter and sugar until fluffy is key for a light, tender cake. Whip them together for 3-5 minutes to get plenty of air in there.
- Mix dry and wet ingredients in turns, starting and ending with dry. This keeps the batter just right – not too mixed, not too lumpy.
- That brown butter cream cheese icing? It’s a game-changer. Browning the butter gives it a nutty richness. Just make sure the butter cools before you use it.
- Want extra moistness? Pop your baked cake in the freezer right after it’s out of the oven. It locks in all that goodness.
Banana Cake With Brown Butter Cream Cheese Icing
Ingredients
- – 1 ½ cups mashed bananas
- – 2 teaspoons lemon juice
- – 3 cups all-purpose flour
- – 1 ½ teaspoons baking soda
- – ½ teaspoon salt
- – 2 cups white sugar
- – ¾ cup butter
- – 3 eggs
- – 1 tablespoon vanilla extract
- – ½ teaspoon almond extract
- – 1 ½ cups buttermilk
- – 1 batch brown butter cream cheese icing
Instructions
- Preheat your oven to 275°F.
- Mash bananas with lemon juice and set aside.
- Mix flour, baking soda, and salt in a separate bowl.
- Cream sugar and butter until pale and fluffy. Add eggs one at a time, then vanilla.
- Slowly add dry ingredients and buttermilk to the creamed mixture, alternating between the two.
- Gently fold in mashed bananas, then pour into a greased 9×13 pan.
- Bake for around 1 to 1.5 hours, or until a toothpick comes out clean.
- Let the cake cool, or pop it in the freezer for extra moisture.
- Frost generously with brown butter cream cheese icing and dig in!