Brown Butter Banana Cake

So I kind of become obsessed with things. Well, more so I go in phases. There was a year where 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!

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Brown butter banana cake topped with white frosting topped with bananas sitting on white cake plate all on yellow tablecloth
Close up view of side of two layer cake topped with white frosting on white cake plate
Top down view of cake topped with white frosting and cooked bananas all on yellow tablecloth set with place settings

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Cake server holding sliced cake with frosting layer in between layers with rest of cake in background and extra white plates
Top down view of two layer brown butter banana cake topped with white frosting and cooked bananas on white cake plate all on yellow tablecloth

Watch how to make this brown butter banana cake:

Brown butter banana cake topped with white frosting topped with bananas sitting on white cake plate all on yellow tablecloth
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Brown Butter Banana Cake

Two layers are always better than one! This "naked" brown butter and banana cake topped with a luscious mascarpone cheese frosting is perfect for Easter or any special occasion!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: banana, brown butter, Easter
Difficulty: Intermediate
Method: Baking
Servings: 12 slices
Author: Kaleb


For the cake

  • 1 cup butter, browned and cooled
  • 1 ⅓ cups white granulated sugar
  • 1 ⅓ cups brown sugar
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ¼ cups mashed bananas
  • 2 ¼ cups flour
  • 1 ¼ tsp baking powder
  • 1 ¼ tsp baking soda
  • 1 tsp salt
  • cup buttermilk

For the frosting

  • 8 oz mascarpone cheese, (or cream cheese), room temperature
  • 3 tbsp butter, room temperature
  • 2-4 tbsp buttermilk
  • 1 tsp vanilla extract
  • 4 cups powdered sugar


For the cake

  • Grease 2 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.
  • Combined the cooled butter and sugars. Mix until creamed and smooth, 3 minutes.
  • Add eggs, one at a time and mix until incorporated.
  • Mix in vanilla and mashed bananas.
  • Sift together the flour, baking powder, baking soda, and salt.
  • Alternately add the dry ingredients with the buttermilk, beginning and ending with the dry.
  • 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.
  • Add remaining ingredients and whip until fully combined and completely smooth.

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.


Serving: 1 sliceCalories: 700 kcal (35%)Carbohydrates: 111.9 g (37%)Protein: 6.2 g (12%)Fat: 26.9 g (41%)Saturated Fat: 16 g (100%)Polyunsaturated Fat: 1.3 gMonounsaturated Fat: 7.6 gTrans Fat: 0 gCholesterol: 116 mg (39%)Sodium: 433.7 mg (19%)Potassium: 321.8 mg (9%)Fiber: 1.3 g (5%)Sugar: 89.6 g (100%)Vitamin A: 241.4 IU (5%)Vitamin C: 2 mg (2%)Calcium: 123.1 mg (12%)Iron: 1.7 mg (9%)

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