Brown Butter Banana Cake

60 Minutes

Brown Butter Banana Cake with Vanilla Cream Cheese Glaze & Salted Caramel Swirl

Got overripe bananas sitting on your counter? Don’t toss them! Instead, turn them into the most delicious, moist, and protein-packed Brown Butter Banana Cake. This cake is the ultimate way to use up ripe bananas, packed with flavor from nutty brown butter and warm cinnamon. Plus, with Greek yogurt, eggs, and even an option to use bread flour for extra protein, this banana cake is not only indulgent but also packed with nutrients!

Why You’ll Love This Banana Cake

• Uses up ripe bananas you’d otherwise throw away.
• Packed with protein from Greek yogurt, eggs, and optionally, bread flour.
• Incredibly moist and flavorful, thanks to brown butter.
• Topped with a luscious vanilla cream cheese glaze and swirls of easy homemade salted caramel.

Storage Tips

• Store the cake in an airtight container in the fridge for up to 4 days.
• You can also freeze unfrosted slices for up to 2 months. Just thaw and frost when ready to eat.

This Brown Butter Banana Cake is the perfect way to turn overripe bananas into something truly special. Whether you’re making it for a cozy weekend treat or a gathering, it’s guaranteed to be a hit. Give it a try and let me know how you like it!

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Brown Butter Banana Cake

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• Author: Sweta Patel
• Total Time: 1hr
• Yield: 12 1x

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Ingredients

Scale

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The Banana Cake:

• 1/2 cup salted butter
• 3/4 cup brown sugar (light or dark)
• 1/2 cup granulated sugar
• 2 eggs, at room temperature
• 1 cup Greek yogurt
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (or bread flour for extra protein)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

The Vanilla Cream Cheese Frosting:

• 4 oz cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 2 tbsp milk

Easy Salted Caramel Sauce:

• 3 tablespoons coconut oil, melted
• 1/4 cup smooth, creamy almond butter
• 1/3 cup maple syrup
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F. Grease and line an 8×8-inch square baking pan with parchment paper.

2. In a saucepan over medium-high heat, melt the butter, stirring continuously. Let it cook for about 5-8 minutes until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.

3. In a large bowl, whisk together the slightly cooled brown butter, brown sugar, and granulated sugar until smooth. Add in the eggs, Greek yogurt, mashed bananas, and vanilla extract. Whisk until well combined.

4. Into that bowl add the flour, baking soda, salt, and cinnamon. Mix everything until just combined. Be careful not to over mix!

5. Pour the batter into the prepared pan and spread evenly. Bake for 45-55 minutes, or until a deep golden brown and a toothpick inserted in the center comes out clean. If the cake starts browning too much on top before it’s done, tent it with foil for the last 15 minutes.

6. While the cake cools, beat the cream cheese, milk, powered sugar and vanilla together in a medium bowl until smooth. Set aside.

7. In a small bowl, whisk together the coconut oil, almond butter, maple syrup, and a pinch of salt until smooth. If needed, add more maple syrup to adjust the consistency.

8. Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Drizzle the salted caramel over the frosting and swirl it in with a spoon. Enjoy!

• Prep Time: 15
• Cook Time: 45
• Category: Dessert

Keywords: banana cake, breakfast, dessert