Banana Snack Cake with Brown Butter Frosting
Indulge in the comforting flavors of this banana snack cake with brown butter frosting—a moist, tender cake that’s the perfect way to use up ripe bananas. Sweetened with a blend of granulated and light brown sugar, each bite boasts a rich, banana-forward flavor enhanced by the creamy tang of sour cream. What truly sets this recipe apart, however, is the velvety brown butter frosting, made by caramelizing butter to achieve a deep, nutty richness that adds an extra layer of decadence. This easy-to-make cake comes together in under an hour, making it an ideal dessert for casual gatherings, coffee breaks, or when you’re simply craving something sweet. Slice into squares, savor the luscious combination of banana and brown butter, and watch as this irresistible snack cake becomes a household favorite. Perfect for banana lovers and a must-try for anyone looking for an exciting twist on classic banana desserts!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 150 grams granulated sugar
- 75 grams light brown sugar
- 115 grams unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 grams sour cream
- 115 grams unsalted butter (for frosting)
- 240 grams powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- 1 pinch pinch of salt (for frosting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x9 inch baking pan. Line the bottom with parchment paper for easy removal.
In a large bowl, mash the ripe bananas until mostly smooth.
Add the granulated sugar, light brown sugar, and 115 grams of melted unsalted butter to the bananas. Whisk until well combined.
Whisk in the eggs, one at a time, followed by the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet banana mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the frosting, melt 115 grams of unsalted butter in a saucepan over medium heat. Continue cooking until the butter foams and turns a golden brown color with a nutty aroma. Remove from heat and let it cool slightly.
In a mixing bowl, combine the browned butter, powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and creamy. Add more cream if necessary to reach your desired consistency.
Spread the brown butter frosting over the cooled cake using a spatula.
Slice into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.8 g | 306% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 3325 mg | 145% | |
| Total Carbohydrate | 753.5 g | 274% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 520.0 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 368 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
