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So I kind of become obsessed with things. Well, more so, I go in phases. There was a year when it seemed I had an avocado a day. Then I started buying grapes in bushels, freezing them, and eating them constantly. More recently, my obsession of choice has been bananas. Seriously, I can’t stop eating them! This is obviously why bananas are the inspiration for my Easter dessert. I took my current favorite fruit and added the flavors that complement it perfectly. Really though, what doesn’t pair well with brown butter?! This cake is the perfect mix of banana bread, bars, and caramel-like browned butter.
I like the rustic look with the unfinished sides, but you choose. This is such an indulgence and perfect for a spring celebration!
Watch how to make this brown butter banana cake:
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Brown Butter Banana Cake
Ingredients
For the cake
- 1 cup unsalted butter browned and cooled
- 1 ⅓ cups white granulated sugar
- 1 ⅓ cups light brown sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 ¼ cups mashed bananas
- 2 ¼ cups all-purpose flour
- 1 ¼ tsp baking powder
- 1 ¼ tsp baking soda
- 1 tsp kosher salt
- ⅔ cup buttermilk
For the frosting
- 8 oz mascarpone cheese (or cream cheese) room temperature
- 3 tbsp unsalted butter room temperature
- 2-4 tbsp buttermilk
- 1 tsp vanilla extract
- 4 cups powdered sugar
Instructions
For the cake
- Grease two 8-inch round cake pans. Line with parchment and grease the parchment. Set aside. Preheat oven to 350°F.
- Brown the butter over medium heat until melted. Continue to cook until foaming subsides and the milk solids in the butter have turned brown. The butter will have a toasted caramel fragrance. Set aside to cool slightly.1 cup unsalted butter
- Combined the cooled butter and white granulated sugar and light brown sugar. Mix until creamed and smooth, 3 minutes.1 ⅓ cups white granulated sugar, 1 ⅓ cups light brown sugar
- Add eggs, one at a time and mix until incorporated.3 large eggs
- Mix in vanilla extract and mashed bananas.1 tsp vanilla extract, 1 ¼ cups mashed bananas
- Sift together the flour, baking powder, baking soda, and salt.2 ¼ cups all-purpose flour, 1 ¼ tsp baking powder, 1 ¼ tsp baking soda, 1 tsp kosher salt
- Alternately add the dry ingredients with the buttermilk, beginning and ending with the dry.⅔ cup buttermilk
- Divide batter evenly into prepared pans and bake in the preheated oven until a skewer inserted in the middle comes out clean, 23-30 minutes.
- Remove from oven and cool in pans for 5 minutes. Then invert onto cooling racks. While cooling, prepare the frosting.
For the frosting
- Whip mascarpone cheese and butter until smooth.8 oz mascarpone cheese (or cream cheese), 3 tbsp unsalted butter
- Add the buttermilk, vanilla extract, and powdered sugar, and whip until fully combined and completely smooth.2-4 tbsp buttermilk, 1 tsp vanilla extract, 4 cups powdered sugar
To assemble
- When cake rounds are fully cooled, place one round on serving plate.
- Top with half of the frosting. Smooth frosting, leaving about ½-inch perimeter around the edge.
- Place the second round on top and finish with the rest of the frosting piled on top.
