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This brown butter banana cake proves that two layers are always better than one! This “naked” cake topped with a luscious mascarpone cheese frosting is perfect for Easter or any special occasion!
Why I Love This Brown Butter Banana Cake
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:
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Brown Butter Banana Cake
Ingredients
For the cake
- 16 tablespoons (2 sticks) unsalted butter browned and cooled
- 1 cups granulated sugar
- ½ cups light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ⅓ cups mashed bananas
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ⅔ cup buttermilk
For the frosting
- 8 ounces mascarpone cheese (or cream cheese) room temperature
- 3 tablespoons unsalted butter room temperature
- 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 3 cups sifted powdered sugar
Instructions
- 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.16 tablespoons (2 sticks) unsalted butter
- Mix the wet ingredients: Combine the cooled butter with the white granulated sugar and light brown sugar. Mix until creamed and smooth, 3 minutes. Add eggs, one at a time, and mix until incorporated. Mix in vanilla extract and mashed bananas.1 cups granulated sugar, ½ cups light brown sugar, 3 large eggs, 2 teaspoons vanilla extract, 1 ⅓ cups mashed bananas
- Add the dry ingredients: Sift together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients with the buttermilk, beginning and ending with the dry, mixing to combine. Divide the batter evenly between the prepared pans.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, ⅔ cup buttermilk
- Bake in the preheated 350°F oven until a skewer inserted in the middle comes out clean, 23-30 minutes. Remove from the oven and cool in pans for 5 minutes. Then invert onto cooling racks.
- While the cakes are cooling, prepare the frosting: Whip mascarpone cheese and butter until smooth. Add the buttermilk, vanilla extract, and powdered sugar, and whip until fully combined and completely smooth.8 ounces mascarpone cheese (or cream cheese), 3 tablespoons unsalted butter, 2 tablespoons buttermilk, 1 teaspoon vanilla extract, 3 cups sifted powdered sugar
- Assemble: When cake rounds are fully cooled, place one round on a serving plate. Top with half of the frosting. Smooth the frosting, leaving about a ½-inch perimeter around the edge. Place the second round on top and finish with the rest of the frosting piled on top.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
