Brown Butter Banana Cake
If you love classic banana bread but want something more softer, richer and elegant, this Brown Butter Banana Cake is the perfect recipe. Moist, tender cake layered with caramelized bananas, crunchy candied walnuts and cream cheese frosting. It’s the perfect centerpiece for dessert tables or special gatherings.
Why you'll love my banana cake recipe
Quality control
You have the ability to use ingredients that are wholesome, organic and high-quality at a fraction of the price of store bought cake.
Easy to make
Easy, make-ahead cake recipe for spring or summer gatherings. No fancy equipment needed – just a bowl and baking dish.
Fluffy and moist
Rich nutty flavor from the brown butter and caramelized bananas.
Ingredients and substitutions
All-purpose flour: All-purpose flour works best.
Eggs: Binds the cake together. This recipe has not been tested without eggs.
Milk: Milk is used in the cake batter for added moisture and texture.
Sugar: Granulated sugar and brown sugar for sweetness.
Neutral oil: Adds moisture to the cake.
Bananas: Bananas caramelized in brown sugar and browned butter for an intense banana flavor.
Cream cheese: For the base of the frosting.
Heavy cream: Adds creaminess to the frosting and balances out the tartness of the cream cheese and lemon cake.
Baking powder: This is our rising agent for the cake.
Vanilla extract: Hint of flavor in the cake.
Salt: A pinch to balance the sweet and tart notes.
For the rest of the ingredients, please see the recipe index card below
What is banana cake?
My brown butter banana cake is a mix between banana bread and cake but better. Moist, tender cake made with caramelized bananas, crunchy candied walnuts and a silky cream cheese frosting. It’s the perfect centerpiece for dessert tables or special gatherings. It’s fancy enough for a celebration but simple enough for dessert!
How to make Brown Butter Banana Cake
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Prepare the pan
Preheat the oven to 350°F. Grease and line an 8-inch round pan with butter or oil.
Caramelize the bananas
In a small skillet, melt 2 Tablespoons of butter and 2 Tablespoons of brown sugar. Add sliced bananas cut side down and cook for 2-3 minutes on each side until soft, glossy and caramelized. Set aside to cool down.
Mix the wet ingredients
In a medium mixing bowl, mix together eggs, sugar, milk, oil and vanilla extract. Whisk until combined.
Add the dry ingredients
Add flour, baking powder and salt to the wet ingredients. Whisk to combine together. Then add the caramelized bananas and mix until evenly distributed.
Bake
Transfer the batter to the prepared cake pan. Bake for 33-35 minutes until the top is golden and a toothpick inserted comes out clean. Set aside to cool completely. This may take a few hours.
Make the praline walnuts
While the cake is baking, make the candied walnuts. See directions for how to make candied walnuts below.
Make the cream frosting
Assemble the cake
How to make candied walnuts
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Prepare the parchment paper
While the cake is baking, make the candied walnuts. Have a piece of parchment paper ready to pour the hot walnuts to set on.
Melt the sugar
Put the sugar in a small saucepan. Carefully swirl and mix so the sugar caramelizes evenly.
Add the walnuts
Once the sugar is dissolved and is a deep amber color, keep the pot on the heat and add the walnuts. Stir with a spatula to coat well with the sugar.
Let it set
Pour onto baking sheet and spread it out a little bit into 2-3 chunk pieces. Leave for at least one hour to set.
How to assemble and frost the cake
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Add a thin layer of caramel
Add a thin layer of caramel to the top of the cake. Spread evenly. Go past the edges to create a dip affect.
Create a frosting rim
Transfer the frosting to a piping bag fitted with a large round tip or cut the end of the bag. Pipe a thick border of frosting round the outer edge of the cake. Then continue until the cake is covered. Gently smooth the center frosting, leaving the border in place.
Arrange the praline walnuts
Expert tips from my test kitchen
Weigh your ingredients
My brown butter banana cake was tested and written in grams because it is the most accurate way to bake. I provide standard cup measurements but I cannot guarantee it will turn out as close to the written recipe. Please use a kitchen scale. Shop my exact scale here. (affiliate link)
Chill before serving
This easy cake recipe is best served cold.
Room temperature ingredients
The frosting may curdle if ingredients are not cohesively the same temperature. It needs to be SOFT! Follow the written directions for best results.
What size cake pan works best?
An 8-inch round cake pan gives the best thickness and texture for this single layer cake recipe. Shop my exact pan here. (Affiliate link) If you use a larger pan, you will not have the same results.
Can I make this cake overnight?
Yes! Bake the cake layer the night before. Once cooled, wrap tightly in plastic wrap and store at room temperature. Make the frosting and store in the fridge overnight. Make the candied walnuts and store at room temperature. Give the frosting a good mix with an electric mixer to heat it up and smooth it out before using as it will harden in fridge. Assemble and store in fridge up to a few hours before serving.
How to store leftover banana cake
Banana cake stores well up to 3 days in the refrigerator. Store in airtight container. Bring to room temperature 20 minutes before serving.
Brown Butter Banana Cake
Ingredients
- 1½ cup all-purpose flour
- 1 large egg
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup whole milk
- 1/3 cup neutral oil
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
For the caramelized bananas:
- 2 large bananas
- 2 Tablespoons brown sugar
- 2 Tablespoons butter
For the cream cheese frosting:
- 8 ounces softened cream cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
For the candied walnuts:
- 1½ cups walnuts
- 1/2 cup sugar
Instructions
Prepare the pan
- Preheat the oven to 350°F. Grease and line an 8-inch round pan with butter or oil.
Caramelize the bananas
- In a small skillet, melt 2 Tablespoons of butter and 2 Tablespoons of brown sugar. Add sliced bananas cut side down and cook for 2-3 minutes on each side until soft, glossy and caramelized. Set aside to cool down.
Mix the wet ingredients
- In a medium mixing bowl, mix together eggs, sugar, milk, oil and vanilla extract. Whisk until combined.
Add the dry ingredients
- Add flour, baking powder and salt to the wet ingredients. Whisk to combine together. Then add the caramelized bananas and mix until evenly distributed.
Bake
- Transfer the batter to the prepared cake pan. Bake for 33-35 minutes until the top is golden and a toothpick inserted comes out clean. Set aside to cool completely. This may take a few hours.
Make the praline walnuts
- While the cake is baking, make the candied walnuts. See directions for how to make candied walnuts below.
Make the cream frosting
- Add softened cream cheese to mixing bowl. Use an electric mixer to beat for 1-2 minutes. If using cold cream cheese, beat for 2-3 minutes.
- Then, gradually add half the heavy cream while mixing. Once fulling combined, add the remainder of the heavy cream and powdered sugar. Do not overmix. Beat until fluffy and stiff peaks enough to hold its shape. Place in the fridge until ready to use.
Make the candied walnuts
- While the cake is baking, make the candied walnuts. Have a piece of parchment paper ready to pour the hot walnuts to set on.
- Put the sugar in a small saucepan. Carefully swirl and mix so the sugar caramelizes evenly.
- Once the sugar is dissolved and is a deep amber color, keep the pot on the heat and add the walnuts. Stir with a spatula to coat well with the sugar.
- Pour onto baking sheet and spread it out a little bit into 2-3 chunk pieces. Leave for at least one hour to set.
Assemble the cake
- Once the cake is completely cooled, spread a thin layer of caramel on top of the cake evenly. Go past the edges to create a dip affect.
Create a frosting rim
- Transfer the frosting to a piping bag fitted with a large round tip or cut the end of the bag. Pipe a thick border of frosting round the outer edge of the cake. Then continue the pattern until the cake is covered. Gently smooth the center frosting, leaving the border in place.
Arrange the praline walnuts
- Place the pieces of candied walnuts along the edges of the cake, about an inch away from the border. Sprinkle crushed pieces over the whole walnuts. Refrigerate for at least an hour. Bring to room temperature 20 minutes before serving for best results.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
6 Responses
This looks so good! What a great combination of flavors!
Thank you Suzanne!
The caramelized banana brought this cake to another level! So so good!
Thank you, Tiffany!
This cake is exceptional! The first thought i had when tasting it was how much it reminded me of my childhood. It’s such a comforting cake with flavors that are so familiar! Not too sweet but perfectly balanced with the caramel and frosting and the touch of flaky salt on top, 10/10
Yay! The best kind of review to read. Thanks so much! 🙂