Banana Cakes with Brown Butter Frosting: A Moist, Nutty Delight
Indulge in this **Banana Cakes with Brown Butter Frosting and Toasted Pecans**, a moist and flavorful dessert that celebrates the natural sweetness of bananas. Topped with a rich brown butter frosting and crunchy toasted pecans, this cake is perfect for any occasion—whether it’s a cozy family dinner, a potluck, or a special celebration. The combination of tender banana cake, nutty frosting, and crunchy pecans creates a symphony of textures and flavors you won’t forget.
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The Story Behind Banana Cake with Brown Butter Frosting
Bananas have been a staple in baking for decades, thanks to their natural sweetness and ability to keep baked goods moist. This particular recipe combines traditional banana cake with modern touches like brown butter frosting, which has gained popularity for its rich, caramel-like flavor. The inclusion of toasted pecans adds a Southern twist, paying homage to classic American desserts that celebrate simple, wholesome ingredients.
Why You’ll Love This Recipe
- Moist & Flavorful: Ripe bananas and sour cream ensure a tender crumb and rich taste.
- Nutty Twist: Brown butter frosting and toasted pecans add depth and texture.
- Versatile: Perfect as a sheet cake, cupcakes, or mini cakes for individual servings.
- Customizable: Adjust sweetness or add mix-ins like chocolate chips or cinnamon.
Variations
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-Free Option: Substitute butter with vegan butter and sour cream with coconut yogurt.
- Spiced Version: Add cinnamon, nutmeg, or cardamom to the batter for extra warmth.
- Chocolate Swirl: Fold melted dark chocolate into the batter for a marbled effect.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep chilled for up to 5 days; bring to room temperature before serving.
- Freezer: Freeze unfrosted cake layers for up to 3 months; thaw overnight in the fridge.
Leftovers
- Serve as a breakfast treat with coffee or tea.
- Layer into parfaits with yogurt and granola for a unique dessert.
- Toast slices lightly and serve with a scoop of vanilla ice cream for a decadent sundae-style treat.
Frequently Asked Questions
Can I use frozen bananas?
Yes, thaw and drain excess liquid before mashing.
What if I don’t have sour cream?
Substitute Greek yogurt or buttermilk for similar moisture and tanginess.
How do I prevent the frosting from being grainy?
Stir the brown sugar mixture until fully dissolved, and allow the cream cheese to soften completely before mixing.
Can I make this recipe in cupcake form?
Absolutely! Bake for 18-20 minutes and frost individually.
Is the white color gel necessary?
No, it’s optional for aesthetic purposes only.
Banana Cake with Brown Butter Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes (sheet cake) or 18-20 minutes (cupcakes)
- Total Time: 1 hour (+ cooling time)
- Servings: 12 servings
Ingredients
For the Toasted Pecans:
- ½ cup pecans, chopped
For the Banana Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Dash of salt
- 2-3 ripe bananas, mashed
- ¼ cup sour cream
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
For the Brown Butter Frosting:
- ½ cup butter
- ¼ cup brown sugar (dark preferred)
- 4 oz cream cheese, softened
- Dash of salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
- 2-3 cups powdered sugar
- 1 teaspoon white color gel (optional)
Directions
Toast the Pecans:
- Spread chopped pecans evenly on a baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 5 minutes, or until fragrant.
- Allow to cool completely and set aside.
Make the Banana Cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line cupcake pans with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, mash bananas and mix with sour cream until smooth. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Add vanilla extract and banana mixture, blending well.
- Gradually add the flour mixture, mixing on low speed until just combined.
- Pour batter into prepared pan(s) and bake:
- 40-50 minutes for a 9×13-inch cake, or
- 18-20 minutes for cupcakes.
- Test for doneness by inserting a toothpick into the center—it should come out clean.
- Allow the cake to cool completely before frosting.
Make the Brown Butter Frosting:
- Melt butter in a heavy-bottomed pot over low heat, stirring constantly until it turns golden brown and smells nutty.
- Add brown sugar and salt, stirring until sugar dissolves. Remove from heat.
- Stir in cream cheese until broken into small pieces, then let sit for a few minutes, stirring occasionally until smooth.
- Add vanilla extract and 2 tablespoons of cream/milk, beating until smooth.
- Pour into a mixing bowl and beat with an electric mixer until creamy.
- Add 2 cups of powdered sugar and beat until smooth. For a thicker frosting, add the remaining cup of powdered sugar gradually, adjusting with more cream/milk as needed.
- If desired, add white color gel for a brighter appearance.
Assemble the Cake:
- Pour or spread the frosting over the cooled cake.
- Sprinkle toasted pecans on top for garnish.
- Serve and enjoy!
Nutritional Information (per serving)
| Calories | 350 |
|---|---|
| Carbohydrates | 45g |
| Total Fat | 18g |
| Cholesterol | 60mg |
| Dietary Fiber | 2g |
| Sugar | 30g |
| Protein | 4g |
Recipe Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Be patient when browning butter to avoid burning.
- If frosting is too thick, add more cream/milk; if too thin, add more powdered sugar.
- This recipe works beautifully as mini cakes for individual servings.
Final Thoughts
The **Banana Cake with Brown Butter Frosting and Toasted Pecans** is a show-stopping dessert that combines classic flavors with modern flair. Its moistifyaster