Banana Cake with Brown Butter Frosting: A Rich, Comforting Dessert

There’s something magical about the scent of ripe bananas mingling with brown butter—warm, nutty, and deeply comforting. This Banana Cake with Brown Butter Frosting is my go-to dessert when I want to impress without stress. It all started when my notoriously picky nephew, who usually turns his nose up at anything with fruit, devoured an entire slice and asked for seconds. That’s when I knew this cake was something special.

Moist, tender banana cake meets a luscious, caramel-like brown butter frosting, creating a dessert that’s both nostalgic and sophisticated. Every bite is a harmony of sweet, toasty, and creamy textures—perfect for birthdays, potlucks, or just because.

Why You’ll Love This Banana Cake

✔ Rich, toasty flavor – The browned butter frosting adds a deep, nutty sweetness that takes classic banana cake to the next level.

✔ Super moist & tender – Sour cream and ripe bananas keep the cake incredibly soft, even days later.

✔ Easy but impressive – Simple ingredients, straightforward steps, yet it tastes like it came from a bakery.

✔ Picky-eater approved – Even banana skeptics can’t resist this one!

✔ Perfect for using up ripe bananas – No more wasting those spotty bananas on your counter!

The Unexpected Fan

I’ll never forget the look on my brother-in-law’s face when he took his first bite. A self-proclaimed “chocolate-only” dessert lover, he hesitantly tried a small piece—then immediately went back for a second (much larger) slice. “I don’t even like banana desserts,” he admitted, “but this is insane.” The secret? That brown butter frosting, which adds a caramel-like depth that makes this cake irresistible.

What Makes It Special

✨ Extra-ripe bananas – The spottier, the better! They add natural sweetness and moisture.

✨ Brown butter frosting – Toasting the butter gives it a nutty, almost caramel-like flavor.

✨ Sour cream – Keeps the cake ultra-tender and rich.

✨ Chopped walnuts – A little crunch for texture contrast (optional but highly recommended).

Making It Happen

First, preheat your oven and prep your pan—this cake bakes up beautifully in a classic 9×13” metal pan. Cream together the butter and sugar until fluffy, then blend in the eggs, sour cream, and vanilla. The dry ingredients come next, mixing just until combined. Then, gently fold in those mashed bananas and walnuts (if using), spreading the batter evenly in the pan.

While the cake bakes, start the brown butter frosting. The key here is patience—let the butter simmer until it turns a golden amber color, releasing that incredible nutty aroma. Whisk in the powdered sugar, vanilla, and milk quickly, then pour it over the warm cake so it seeps in slightly. A sprinkle of extra walnuts on top adds the perfect finishing touch.

Let the cake cool before slicing—this ensures clean cuts and lets the frosting set just enough.

You Must Know

🔸 Use very ripe bananas – Black spots = maximum sweetness and moisture.

🔸 Don’t walk away from the browning butter – It can go from golden to burnt in seconds!

🔸 Frost the cake while warm – This helps the frosting melt slightly into the cake for the best texture.

🔸 Cool completely before slicing – Prevents crumbling and ensures neat slices.

🔸 Toast walnuts for extra flavor – Just 5 minutes in a dry pan elevates their nuttiness.

Serving Ideas

🍴 Pair with – A scoop of vanilla ice cream or a dollop of whipped cream.

☕ Drink pairing – Hot coffee, chai tea, or a cold glass of milk.

🎉 Great for – Birthdays, brunches, or as a sweet afternoon treat.

Make It Different

🌱 Dairy-free? – Use coconut oil instead of butter and coconut yogurt instead of sour cream.

🍫 Chocolate lovers – Fold in chocolate chips or drizzle with melted chocolate on top.

🌾 Gluten-free? – Swap all-purpose flour for a 1:1 GF blend.

🍌 Nut-free? – Skip the walnuts or swap in seeds like pumpkin or sunflower.

Storage & Reheating Tips

🔹 Room temperature – Store in an airtight container for up to 3 days.

🔹 Freeze unfrosted cake – Wrap tightly in plastic and foil for up to 2 months. Thaw before frosting.

🔹 Revive leftovers – Microwave slices for 10 seconds to bring back that just-baked warmth.

Success Tips

✅ Measure flour correctly – Spoon and level (don’t scoop!) for the perfect texture.

✅ Mash bananas well – No big chunks for even distribution.

✅ Brown butter carefully – Medium-low heat prevents burning.

✅ Use a metal pan – Ensures even baking (glass pans may need extra time).

✅ Frosting too thick? – Add a splash more milk. Too thin? More powdered sugar.

Frequently Asked Questions

1. Can I use frozen bananas?
Yes! Thaw and drain excess liquid before mashing.

2. My frosting hardened too fast—what now?
Reheat gently with a splash of milk to make it spreadable again.

3. Can I make this into cupcakes?
Absolutely! Bake at 350°F for 18-22 minutes.

4. Why is my cake dry?
Overbaking or too much flour could be the culprit—check doneness early!

5. Can I skip the nuts?
Of course! The cake is still delicious without them.

Banana Cake with Brown Butter Frosting

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Category: Dessert | Difficulty: Easy | Cuisine: American
Yield: 12 servings

Ingredients

Banana Cake:

• 1 ½ cups granulated sugar

• ½ cup butter, softened

• 2 large eggs

• 1 cup sour cream

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¾ teaspoon salt

• 4 ripe bananas, mashed

• ½ cup walnuts, chopped (plus more for topping)

Brown Butter Frosting:

• 4 tablespoons butter

• 3 cups powdered sugar

• 1 ½ teaspoons vanilla extract

• ¼ cup milk

Instructions

1. Preheat oven to 375°F. Grease a 9×13” metal pan.

2. Cream sugar & butter in a large bowl until fluffy. Mix in eggs, sour cream, and vanilla.

3. Add dry ingredients (flour, baking soda, salt) and mix until just combined.

4. Fold in bananas & walnuts, then spread batter into the pan.

5. Bake 20-25 minutes or until a toothpick comes out clean.

6. Make frosting: Brown butter in a saucepan until golden. Quickly whisk in powdered sugar, vanilla, and milk.

7. Frost warm cake, sprinkle with walnuts, and cool completely before slicing.

Notes

• Overripe bananas work best!

• Frosting sets as it cools—spread quickly!

• Store airtight at room temp for up to 3 days.

Enjoy this decadent, moist banana cake with its irresistible brown butter frosting—every bite is pure comfort!