Browned Butter Banana Cake
With nutty notes from the browned butter, lots of delicious banana flavor and a crumb that is tall and fluffy, this Browned Butter Banana Cake is a crowd pleaser.
It was important to me that this banana cake truly be a “cake” and not like a “bread” or “muffin”, as banana desserts so often are. To achieve this, the cake doesn’t call for chopped nuts, has no spices, and is made with cake flour. The result is a dreamy dessert that is nothing like a cake or bread, but instead one of the fluffiest cakes you’ll ever enjoy.
Tips and Tricks for Making Browned Butter Banana Cake
1.) The browned butter must solidify before using in both the cake and the cream cheese icing. Line the baking pan with parchment paper for easy lifting and cutting. Feel free to brown the butter, for both the cake and the icing, the night before and allow to solidify over night.
2.) Whether using a stand mixer or a handheld mixer, it is important to beat the browned butter, sugar and oil until the batter is light and fluffy. This will take several minutes. Adding proper air into the cake it critical for texture.
3.) The bananas should be mashed into a liquid. Better yet, use a food processor. If the banana is chunky it will influence the texture of the cake.
4.) Allow the cake to fully cool before decorating. If the cake is too hot, it will melt the icing and make for a giant mess.
5.) The bananas should be very ripe. Black spots and darkening of the banana is ideal.
6.) The cake calls for Plain Whole Milk Lifeway Kefir. This makes the cake exceptionally moist and is key to cake success.
How To Brown Butter
Browning butter is a relatively easy process that involves heating butter until milk solids caramelize. Start with a sauce pan (I use stainless steel) on medium heat and allow butter to fully melt into the pan. The butter will begin to sizzle and crackle. The pan can be swirled occasionally to prevent burning. The butter will begin to foam and then shortly after, quiet. At this time, access the butter. I prefer my browned butter nice and rich, while others prefer it lighter in color. When the butter has reached the desired browning, remove from the pan and place into a heat safe bowl. For this recipe, allow the butter to sit until it solidifies. This process can be sped up in the refrigerator, but watch closely, as we don’t want solid cold browned butter.
Final Tip
Keep the decorated cake in the refrigerator until two hours before serving at room temperature. Avoid direct sunlight as it will melt the icing. Store any leftovers back in the refrigerator.
Browned Butter Banana Cake
Ingredients
- 3/4 cup salted butter, browned and solidified
- 1 cup granulated sugar
- 1 cup brown sugar, not packed
- 1/4 cup canola oil
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cup Plain Whole Milk Lifeway Kefir, room temperature
- 1 1/2 cups ripe bananas, mashed well (about 3-4 bananas depending on size)
- 8 ounce block cream cheese, room temperature
- 1/2 cup butter, browned and solidified
- 1 teaspoon vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven 350 degrees F. Butter and flour one 9X13 pan. Line with parchment paper for easy lifting and cutting.
- In a mixer, fitted with the paddle attachment, cream the browned butter and sugars on medium-high speed for 2-3 minutes. Drizzle the oil into the bowl on medium speed. Once incorporated, turn the mixer back to medium-high speed for another 3 minutes.
- Add eggs one at a time, briefly mixing batter on medium-low speed until smooth, and scraping the bowl after each egg addition. Add vanilla and briefly mix until combined.
- In a separate bowl, using a fine mesh sieve, sift the flour, baking powder, baking soda and salt. Spoon and level the flours for an accurate measurement.
- Add 1 1/2 cup kefir into a glass measuring cup. Alternating between the dry ingredients and the kefir, add a third of the flour mixture into the mixing bowl on low speed. Immediately follow with half of the kefir, followed by the next third of the flour mixture, and the second half of the kefir. Finish with the remaining flour mixture. The mixer should be kept on low speed, so the ingredients don't splash out of the bowl. Scrape the bowl as needed.
- Into the bowl, add the mashed banana. Mix until just incorporated.
- Pour batter evenly into the prepared 9x13 and place into oven. Start assessing the cake at 30 minutes. It may take up to 45 minutes depending on the oven. When a long skewer inserted comes out clean, the cake is done. Allow cake to cool completely before decorating.
- To make the cream cheese icing, with an electric mixer fitted with the whisk attachment, mix the cream cheese and browned butter on medium speed until there are no lumps, and the consistency is smooth. Add vanilla and mix briefly.
- Add sifted powdered sugar to the bowl, 1 cup at a time, mixing first on low speed to prevent splashing, then turning the mixer to medium-low until it's incorporated. Scrape the bowl and briefly mix one more time to complete the icing.
- Once the cake is completely cool, decorate with cream cheese icing as desired.
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