Banana Cake with Brown Butter Buttercream

5 from 8 votes

Banana Cake with Brown Butter Buttercream

Don’t toss those ripe bananas just yet. These step-by-step instructions will show you how to bake the perfect Banana Cake from scratch using bananas and sour cream. Frosted with Brown Butter Buttercream, this moist and tangy cake is taken up a notch!

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 814kcal

Author: Emily Laurae

Equipment

Ingredients

Banana Cake

1 Cups All-Purpose Flour
½ teaspoon Baking Soda
¼ teaspoon Salt
⅓ Cup Granulated Sugar
¼ Cup Light Brown Sugar packed
¼ Cup Coconut Oil
1 Large Egg room temperature
¼ Cup Sour Cream
1 teaspoon Vanilla Extract
1.5 Ripe Bananas mashed

Brown Butter Buttercream

3 Tablespoons Egg Whites
½ Cup Granulated Sugar
⅓ Cup Unsalted Butter Room Temperature
⅓ Cup Brown Butter Room Temperature

Garnish

Walnuts, Pecans, and Cacao Nibs

US Customary - Metric

Instructions

Banana Cake

Preheat your oven to 350 degrees Fahrenheit.
Combine all your dry ingredients – flour, baking soda and salt in a medium-sized bowl, give it a whisk and set aside.
1 Cups All-Purpose Flour , ½ teaspoon Baking Soda , ¼ teaspoon Salt
Add the coconut oil and sugars into a large bowl and beat together until well mixed.
⅓ Cup Granulated Sugar , ¼ Cup Coconut Oil , ¼ Cup Light Brown Sugar
Add egg, then scrape the bowl making sure ingredients are mixed well. Then add the sour cream and vanilla, mix and finally add the mashed bananas mixing until combined.
1 Large Egg, ¼ Cup Sour Cream , 1 teaspoon Vanilla Extract , 1.5 Ripe Bananas
Add the dry ingredients, and mix until just combined.
Pour batter into a greased 6-inch cake pan and bake for 40-45 minutes. For a shorter single-layer cake, you can always instead bake your cake in an 8-inch cake pan for a shorter amount of time. Make sure to check that the cake is fully baked with a toothpick before removing it from the oven and allow the cake to cool completely before assembling.

Brown Butter Buttercream

Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water.
½ Cup Granulated Sugar , 3 Tablespoons Egg Whites
Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature should read 165 F before it’s ready to be removed from the heat.
Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Switch to using your paddle attachment, then start adding your brown butter and regular butter bit by bit.
⅓ Cup Unsalted Butter , ⅓ Cup Brown Butter
When you’ve reached the point where the buttercream is glossy and smooth, stop the mixer and set it aside for assembling.

Assembly

Add as much of your brown butter buttercream on top of the cake and spread evenly. Utilizing a spoon or an offset spatula, create swirls and swoops to your liking into the buttercream! I used a small spoon to create the swirls you see below. Add the decoration of your liking on top! I added a couple of different layers of toppings, starting with some chopped pecans and walnuts, cacao nibs and then whole nuts to add for a pleasing aesthetic.
Walnuts, Pecans, and Cacao Nibs

Video

Notes

Frequently asked questions

Are banana cake and banana bread the same? While both of these banana-forward baked goods are a great way to use over-ripened bananas, they’re not quite the same. Banana cake generally has a tender, moist, and fluffy texture, while banana bread is usually heavy and crumbly. Not to mention, banana cakes are typically frosted and banana bread is not.
Can you make banana cupcakes from this recipe? Absolutely! Divide the batter into a lined muffin tin and bake at 350ºF for 18 to 22 minutes or until a toothpick inserted in the middle comes out clean. As always, let the cupcakes cool completely before frosting.
Is this banana cake light and fluffy or moist and dense? The batter yields a delightful density somewhere right in the middle! The baked cake is sturdy, pleasantly bouncy, and melt-in-your-mouth tender.
What can I substitute for the sour cream? Sour cream and full-fat plain Greek yogurt can be used interchangeably in many baked goods, including this banana cake. Baking cakes with sour cream or Greek yogurt helps them taste rich and moist.
Why did my banana cake sink? This most likely happened because your cake was underbaked. Be sure to bake your cake all the way through. Also, avoid opening and closing the oven door and moving the cake pan around while baking.
Can you freeze banana cake? To freeze, make sure your cake has cooled completely, and then wrap it in a couple of layers of plastic wrap and a layer of foil or a freezer-safe bag. Freeze for 3 to 4 months. When you’re ready to enjoy the cake, let it thaw at room temperature for 3 to 4 hours and then frost.

Nutrition